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Rolls and Rusks for Breakfast

ROLLS require a slightly better oven than for bread. Avoid too hot an oven at first, as it will prevent proper rising and proper baking of the centre.

Rolls should bake in from 10 to 30 minutes, rising for at least the first five minutes before beginning to brown.

Due to the remarkable expansion of Five Roses flour, shape your dough into rather small rolls, as they will swell greatly in size. Let rise to double original bulk in temperature of about 80 degrees Fahr. While rising moisten frequently with warm milk to prevent a skin forming on outer surface. If rolls stick to the pan, they can be put back on top of stove for a moment, when they will come out easily. One pound of dough will make ten or twelve rolls.