Light Rolls

This recipe uses certain moisture amounts with varying flour amounts. In any baking, you can’t predict how much moisture your flour has, so you have to be flexible in the variables to accomodate your ingredients.

From a box sold in Canby, Oregon.


3 cups of lukewarm milk
2 cakes Fleishmann’s Fresh Yeast
6 Tablespoons melted lard or butter
3 Tablespoons sugar
1 Tablespoon salt — all level measurements
Enough flour to make a good dough, not sticky or too stiff.

If you would like a smaller batch of rolls just use half this amount.

When dough rises double push down and when it raises again put in rolls any size desired.

450 oven.

Mrs. Reedy.

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