Title: Rolls with Yeast Ferment
Categories: Bread
Yield: 6 Servings
| 1 | c | Yeast ferment |
| 3/4 | ts | Salt |
| | | Flour |
| 3 | tb | Sugar |
| 1 1/2 | tb | Melted shortening |
If the yeast ferment has been stored in the refrigerator, stir thoroughly
and warm to room temperature by setting in a pan of warm water. Add sugar,
salt, and melted shortening. Add flour slowly, beating thoroughly after
each addition until dough is just stiff enough to knead. Knead on lightly
floured board until smooth and elastic. Cover with a warm, damp cloth and
allow to double in bulk. Work down, again cover and allow to double in
bulk. Form into rolls. Place on well-oiled baking sheet. Cover and let
rise until treble in bulk. Bake in hot oven (450ø F) 12-15 minutes. 24
rolls. The Household Searchlight - 1941