Soft, Light Dough - A softer dough is used for rolls than for loaves of bread and rolls and fancy breads should be permitted to become lighter than loaves. This is because they are eaten fresh and should be very light and spongy in texture.

For Plain Rolls - Use the straight dough method. This saves time and they are just as good as when made by the sponge method.

For Fancy Rolls - When large quantities of fat, sugar and eggs are used, the best results are obtained by making a sponge of the yeast, liquid and 1/2 the flour, then adding the fat, sugar and egg after the sponge is light. However, very good results an be secured by adding all ingredients before the first rising and such a change may be made in any of the following recipes.

Baking Rolls - Bake in hot oven (425 degrees). Rolls are so small in size that slow baking dries them out. For crusty rolls, bake in individual gem pans or place 1/2 to 1 inch apart in baking pan. To obtain a soft, bright crust, grease the rolls before baking; for a crisp crust, do not grease either before or after baking.