Salad or Dinner Rolls

Ingredients

• same ingredients as for Parker House Rolls
• ¼ cup butter

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Shape the dough into small biscuits and place them in rows on a floured board or pan.

2. Cover with a cloth and let rise until light and well puffed.

3. Flour the handle of a wooden spoon and make a crease in the middle of each biscuit.

4. Press the edges together and place closely in a buttered pan.

5. Cover and let rise again.

6. Bake in a hot oven at 400°F (200°C) for 12 to 15 minutes.

7. To make a braid, cut the rolled dough into strips one inch wide and six inches long.

8. Pinch three strips together at one end and braid them.

9. To make crescents, roll the dough to ⅛ inch thick and cut into five-inch squares, then into triangles.

10. Hold the apex of the triangle in your right hand, roll the edges toward the right, stretch the point, and bring it over and under the roll.

11. Bend the ends of the roll to form a horseshoe shape.