Dinner Rolls

1 cake 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 here.  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.

Enjoy the crisp all-goodness of these dainty "individual-Breads."