Finger or Dinner Rolls
Ingredients
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.
Shape the rolls
Pinch off pieces of dough the size of a small egg.
Roll each piece between your palms until round.
Roll on a board until 6 inches long, slightly tapering the ends.
Place rolls about 1 inch apart on a greased baking sheet.
Rise and bake
Let rise until tripled in size.
Brush with milk and bake for about 20 minutes at 400°F (200°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dough for light rolls
- Forms the soft, airy crumb and structure of the finished rolls.
- Milk
- Browns the surface of the rolls and adds a soft, glossy finish.
The step that matters
Let rise until tripled in size. Yeast gas expansion gives the rolls their light texture. Rolls that rise too little bake up dense, while over-proofed rolls can collapse or lose structure in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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