Dinner Rolls
1 cake FLEISCHMANN'S YEAST 1 cup milk, scalded and cooled 1 tablespoonful sugar 3 cups sifted flour White of one egg 2 tablespoonfuls lard or butter, melted 1/2 teaspoonful salt THESE are rolls that assure you out-and-out Bread-enjoyment with every course. You won't need to "trust to luck" if you follow this recipe. Dissolve yeast and sugar in lukewarm milk. Add one and one-half cups flour and beat until smooth, then add white of egg well beaten, lard or butter, remainder of flour, or enough to make a moderately firm dough, and the salt. Knead lightly, using as little flour in kneading as possible, or "throw and roll" as shown on page 15. Place in well-greased bowl. Cover and set to rise in a warm place, free from draught, until double in bulk--about two hours. Mould into rolls the size of walnuts. Place in well-greased pans, protect from draught, and let rise one-half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven.