Recipe: Lucheon 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:

(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.

Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)