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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.
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
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. Place in well-greased bowl. Cover and set to rise in a warm place, free from draft, until double in bulk—about two hours.
Mould into rolls the size of walnuts. Place in well-greased pans, protect from draft, and let rise one- half hour, or until light. Glaze with white of egg, diluted with water. Bake ten minutes in a hot oven.
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