Finger or Dinner Rolls

Ingredients

• Dough for light rolls
• Milk for brushing

Directions

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

1. Pinch off pieces of dough about the size of a small egg.

2. Roll each piece between your palms until round.

3. Roll on a board until 6 inches long and slightly tapering toward the ends.

4. Place rolls about 1 inch apart on a greased baking sheet.

5. Let rise until tripled in size.

6. Brush with milk.

7. Bake for about 20 minutes in a fairly hot oven at 400°F (200°C).