DINNER ROLLS

Grease a large bowl. Shape dough into large ball (it should be well defined,
barely sticky and easy to handle). Place in bowl, cover with damp cloth and set
in warm location. Let rise for until about doubled (1 -1 1/2 hours). Knock down,
re-shape into ball and set aside on lightly floured surface, covered, for 15 minutes.

Roll out until about 1/2 inch thick.Use only enough flour to keep from sticking.
Use 2 inch cutter and cut out circles. Place on grease baking sheet. Preheat oven
to 375 deg. F. For a glossy top, brush with egg beaten with a little milk. Bake
about 20 minutes, or until lightly browned and bottoms sound hollow when tapped.

For Parker House, before baking brush top of rolls with melted butter, crease with
chop stick or similar tool, fold in half and brush with butter again. Place on baking
sheet, cover and let rise while oven heats. Rolls may touch each other after rising.
Not to worry.

For dinner rolls, rolla small lump of dough into ball. dealing seam. slash with
sharp knife before cooking.

For a fancier roll (Knots), roll the lump into a thin snake. Bring ends together
and tie into a simple knot. Press ends to seal seams.