Home › Frozen Desserts › Lunch Rolls

Lunch Rolls

1 cake compressed yeast 11/4 cups milk, scalded and cooled 1 tablespoon sugar 1 teaspoon salt 4 cups sifted flour 1 egg 2 level tablespoons lard Dissolve the yeast and sugar in the lukewarm milk; add lard (or butter) and two cups of flour. Beat thoroughly; then add egg well beaten, balance of flour gradually, and salt. When all of the flour is added, or enough to make a moderately soft dough, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible, keeping dough soft. Place in well-greased bowl. Cover and set aside in a warm place, free from draft, to rise about two hours. When light, form into small biscuits, the size of a walnut. Place one inch apart, in shallow pans, well greased. Let rise until double in bulk-about half an hour. Brush with egg and milk, and bake ten minutes in hot oven.