Finger or Dinner Rolls

Ingredients

• dough for light rolls
• milk
• greased baking sheet

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 the size of a small egg.

2. Roll each piece into a ball, then shape into a 6-inch long roll, tapering at the ends.

3. Place rolls 1 inch apart on a greased baking sheet.

4. Let rise until tripled in size.

5. Brush with milk and bake for about 20 minutes at 400°F (200°C).