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Listed in: VINTAGE - FLEISHMANN'S YEAST / Rolls and Biscuit
Nothing goes better with luncheon than a generous plateful of fresh, crusty rolls. This recipe will enable to to start your rolls as late as 9:30 a.m. and serve them warm and crisp at noon.
1 cake Fleischmann's Yeast
1-1/4 cups milk, scalded and cooled
1 tablespoonful sugar
2 tablespoonfuls lard or butter, melted
4 cups sifted flour
1 egg
1 teaspoonful salt
Dissolve yeast and sugar in 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 dough that can be handled, turn on board and knead lightly and thoroughly, using as little flour in the kneading as possible. 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 well-greased, shallow pans. Let rise until double in bulk— about half an hour. Brush with egg and milk, and bake ten minutes in hot oven.
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