If you use milk for rolls which are set with yeast, it must be sweet (new if possible). As the long rising is liable to sour the milk, it is a good plan always to scald it, allowing it afterwards to cool down to the right temperature before mixing with the yeast.

Rolls, even more than bread, should be of a soft consistency. If you get in too much flour, they will not be light. When they are light, flour your hands, and knead the dough in the pan a little. Then either flour or butter your fingers (the latter is best), and take out a piece of dough the size of a small egg. Work it a few times, doubling the edges into the middle; shape it nicely, and put it in a deep pan, well greased. Continue in this way till the dough is all used up. Leave room in the pan for the rolls to rise to twice their original height, unless set far apart, in which case they will spread sideways. Set them to rise in a warm place till light. If set close together, they will crack apart when light. If far apart, tear a little place at the side; if spongy inside, they are light.

Rolls must be baked in a quick oven. The sudden heat when first put in will cause them to rise well, and they will be more tender than if baked slowly. They should be done in half an hour, or less. Take out instantly when done, so that the crust will not harden. If there is danger of the top crust becoming hard before the bottom is done, cover with a thick piece of paper. If this is not sufficient, put a pan of cold water on the oven shelf just over the rolls.

Rolls (Of Bread-Dough)

1 quart light bread-dough. Butter or lard (size of an egg).

1 tablespoonful sugar.

When you are making the bread into loaves set apart about one quart of the dough for rolls for tea. Knead it and work in the shortening and sugar. Let it rise till light (about five hours), then set in a cold place till about three hours before tea. Then make out into small rolls (about the size of an egg), and let them rise in the pan till twice their original height. It will probably take two hours. (If you prefer, cut with a biscuit-cutter.)

Bake in a hot oven about twenty minutes. These are quickly and easily made, and are quite as good as more elaborate rolls.

Parker House Rolls

1 quart flour.

1 tablespoonful lard or but-ter. 1 cupful boiled milk (cooled).

1/4 cupful yeast, shaken 1/2 tablespoonful sugar. 2 teaspoonfuls salt.

Rub the shortening into the flour. Make a hole in thd middle of the flour, into which put all the other ingredients, previously mixed together, taking care to have the milk tepid. Do not stir these into the flour, but let them stand over night just so. In the morning stir all the ingredients well together, and knead thoroughly in the pan, adding a little more milk (about half a cupful), and working in only just enough flour to keep the dough from sticking to your hands. Let it rise again till about one o'clock, then knead again on the bread-board, and roll it out about half an inch thick. Spread the surface of the whole with melted butter, then sprinkle with flour. Cut out in large rounds (as large as a coffee-cup) and fold each one over nearly in half. In putting them in the pan do not crowd them. Leave them to rise about half an hour. Bake in a quick oven fifteen or twenty minutes. Take them out the instant they are done. This makes a dripping-pan full.