Tea Rolls
(May be completed in Four Hours) 1 Compressed Yeast Cake 1/4 Cupful Tepid Water 3/4 Cupful Milk 1 Tablespoonful Sugar 1/2 Tablespoonfuls Snowdrift 34 Teaspoonful Salt 3 Cupfuls Flour Scald the milk and add the sugar, Snowdrift and salt. Cool it until tepid and then add the yeast, dissolved in the warm water, and beat in half the flour. Continue stirring until it is smooth. If not stiff enough to knead, add a little more flour. Knead until elastic, then set to rise in a bowl oiled with Snowdrift. Cover, and when doubled in bulk, shape as desired. Place an inch apart on a bakingpan, rubbed with Snowdrift, let rise until doubled in bulk, bake in a hot oven, 375 degrees F., about fifteen minutes, then rub over with Snowdrift.
These rolls may be completed in about three hours, by omitting the first rising, shaping the rolls after they have first been kneaded, but the texture is not as fine, nor the flavor so good.