Dissolve the yeast in some of the lukewarm milk. Put the sugar, fat, salt, and dissolved yeast in the mixing bowl, and pour the remainder of the milk over these ingredients. Stir half of the flour into this mixture and allow the sponge to rise. When it is light, add the egg white, which should first be beaten, and the remainder of the flour, and then knead the dough. Let the dough rise until it doubles in bulk. Roll out the dough until it is 1/2 inch thick, and then cut out the rolls with a small round cutter. Place these in a shallow pan and let them rise until they are light. Then glaze each one with the white of egg to which is added a little water and bake them in a hot oven for about 15 minutes.
86. LUNCHEON ROLLS.--If rolls smaller than dinner rolls are desired, luncheon rolls will undoubtedly be just what is wanted. Since these are very small, they become thoroughly baked and are therefore likely to be even more digestible than bread or biscuit dough baked in a loaf. For rolls of this kind, the following recipe will prove satisfactory:
LUNCHEON ROLLS
(
Sufficient for 2 Dozen Rolls
)
- 1 cake compressed yeast
- 1-1/4 c. lukewarm milk
- 2 Tb. sugar
- 2 Tb. fat
- 1 tsp. salt
- 4 c. white flour
- 1 egg white
- 1/2 c. white flour additional for kneading
Combine the ingredients in the manner directed for making dinner rolls. Shape the dough into biscuits the size of a small walnut, place them in a shallow pan, spacing them a short distance apart, and let them rise until they are light. Next, brush the tops of them with melted butter, and then bake them in a hot oven for about 15 minutes.
87. WHOLE-WHEAT ROLLS.--Rolls made of whole-wheat flour are not so common as those made of white flour, and for this reason they appeal to the appetite more than ordinary rolls. Whole-wheat rolls have the same advantage as bread made of whole-wheat flour, and if they are well baked they have a crust that adds to their palatableness.