Lunch Rolls

1 cake yeast
1 1/2 cups milk, scaled and cooled
1 tablespoonful sugar
2 tablespoonfuls lard or butter, melted
4 cups sifted flour
1 egg
1 teaspoonful salt

Nothing goes better with luncheon than a generous plateful of fresh, crusty rolls.  This recipe will enable you to start your rolls as late as 9:30 a.m. and serve them warm and crisp as noon.

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 throughly using as little flour in the kneading as possible, or "throw and roll" as shown here.  Place in well-greased bowl.  Cover and set aside in a warm place, free from draught, 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.

Ideal "side partners" to the other foods you serve.