As their name implies, dinner Rolls are an especially desirable kind of roll to serve with a dinner. They should be made small enough to be dainty, and as an even, brown crust all over the Rolls is desirable they should be placed far enough apart in the pans to prevent them from touching one another, as shown in Fig. 20 (a). If they are placed as in (b), that is, close together, only part of the crust will be brown. When made according to the accompanying recipe, dinner Rolls are very palatable.
(Sufficient for 1-1/2 Dozen Rolls)
- 1 cake compressed yeast
- 1 c. lukewarm milk
- 2 Tb. sugar
- 2 Tb. fat
- 1 tsp. salt
- 3 c. white flour
- 1 egg white
- 1/2 c. white flour additional for kneading
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.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)