Plain Rolls - When dough is light, cut or tear it into pieces about the size of a small egg or a walnut. Fold the sides under until the top of the roll is perfectly smooth. Brush the top with fat. Place in greased bread tin or on bread sheet or in individual molds. When light, bake in a hot oven (400°-425° F.)

Cinnamon Rolls - Follow standard roll recipe. When dough is light, roll into a sheet about one-fourth inch thick, spread liberally with melted butter, sprinkle with sugar and cinnamon. Add currants if desired. Roll like jelly-roll. With sharp knife or shears cut slices from the roll and place them an inch apart on a well-greased sheet. When light, bake in hot oven (400° - 425° F.) about twenty minutes. When baked, the tops may be brushed with the yolk of egg diluted with a tablespoon of milk and returned to oven to brown.

Clover-Leaf Rolls - Follow standard roll recipe. When light, break dough into small pieces about the size of marbles. Brush with fat and place three or four of these tiny balls close together in greased muffin rings or pans. When very light, bake about fifteen minutes in hot oven (400°- 425° F.). The success of these rolls depends on having the three balls together equal only as much dough as an ordinary roll would require and letting them rise very light before baking them.

Crescent Rolls - Follow standard roll recipe, adding flour to make a stiffer dough than for most rolls. When light, cut the dough into small pieces the shape of triangles. Brush with fat. Roll each triangle, beginning at the base. Press dough lightly with palm of hand, bringing ends around to form a crescent. Place on tins some distance apart. When light, bake in hot oven (400°-425° F.) fifteen minutes. Brush with egg-yolk mixed with milk and return to oven for browning.

Dinner Rolls - Follow standard roll recipe, using four tablespoons shortening, desired amount of sugar and two egg-whites. Add one-half the flour, beating until smooth, then add the beaten whites of eggs. Add the remainder of the flour, knead lightly and let rise. When light, cut or break dough into rolls the size of walnuts. Shape, place on well-greased pans, one-half to one inch apart, let rise and glaze with white of egg diluted with water. Bake in hot oven (400°- 425° F.).

Finger Rolls - Follow standard roll recipe and when light cut and shape into long pieces about the size and shape of a finger. Place on well-greased pan, brush with melted fat or egg-white. When light, bake in hot oven (400°- 425° F.).

Luncheon Rolls - Follow standard roll recipe using 6 to 8 tablespoons of shortening. Add two well-beaten eggs after one-half the flour has been added. Add remaining flour and knead. When light shape into small biscuits. Place one inch apart in well-greased pan. When double in bulk, brush with egg-yolk diluted with milk and bake in hot oven (400°-425° F.).

Parker House Rolls (Pocket-Book Rolls) - Follow standard roll recipe. Four tablespoons each of sugar and shortening give excellent results. When light, roll dough one-fourth inch thick. Cut with biscuit-cutter, brush each circle with melted fat and crease through the center of each roll with the dull edge of a knife. Fold each roll over double. Place on well-greased pan one inch apart, brush with melted fat and when very light bake in hot oven (400°- 425° F.).

Twisted Rolls - Follow standard roll recipe. When light, break dough into small pieces and roll out with palm of hand into rolls about seven inches long and one-half inch thick, taking an end of each strip between the thumb and forefinger of each hand, twist in opposite directions and bring the ends together. Shape the two ends alike, place one-half inch apart on well-greased pans, brush with melted fat or egg-yolk diluted with milk. When light, bake in hot oven (400°- 425° F.).

Tea Biscuit - Follow standard roll recipe. When dough is light, roll and cut with biscuit-cutter. Place on well-greased pans one-half inch apart. When light bake in hot oven (400°-425° F.).

English Muffins - Follow standard roll recipe, making a very soft dough. Knead lightly until smooth and elastic. Work down and when light again roll out with rolling-pin to about one-fourth inch in thickness. Cut in circles. When light, bake on ungreased hot griddle. As soon as they are brown on one side, turn them over. When both sides are browned, bake more slowly until finished. They may be browned on the griddle and then put into the oven to finish baking.

A modification of this recipe may be made by adding only enough flour to make a drop batter. Let it rise until light. Drop batter into large, greased English muffin rings, arranged on a greased baking-sheet. Bake in a hot oven (400°-425° F.) until nearly done. Turn rings upside down and complete baking.