Recipe: Crusty Salad Rolls and Bread Sticks (Pillsbury, 1940's)

CRUSTY SALAD ROLLS



"Salad for lunch? Make it a complete meal by serving with it crusty hard roll tidbits. They're tasty, filling, satisfying! Keep them dainty and small-more crunchy crust that way ... and plan plenty! You'll be serving them hot from the oven with marmalade, for lunch, the coffee hour, and supper snacks."

1 package yeast, compressed or dry granular
1 cup lukewarm water
1/4 cup melted shortening
1 tablespoon sugar
2 teaspoons salt
2 egg whites, stiffly beaten
4 1/2 cups sifted Pillsbury's all-purpose flour

Soften yeast in 1 cup lukewarm water. Add shortening, sugar and salt. Stir in egg whites. Add flour; mix until dough is well-blended and soft. Place in greased bowl and cover. Store in refrigerator or cold place at least two hours or until needed.

Shape chilled dough into 3 dozen small, round balls. Place on greased baking sheet. Let rise in warm place (80 to 85 degrees F) until double in bulk, about 2 hours.

Fill large, shallow pan with boiling water and place on bottom rack of oven.

Place rolls in hot oven (450 degrees F) and bake for 20 minutes.

Makes 3 dozen rolls

VARIATION:

BREAD STICKS
(Makes 3 dozen)

Prepare 1 recipe Crusty Salad Rolls (recipe above). Chill at least two hours.

Divide into 3 dozen small pieces; roll by hand into 8-inch cylindrical strips. Place on greased baking sheet, 1-inch apart. Let rise in warm place (80 to 85 degrees F) until double in bulk, about 2 hours.

Fill large, shallow pan with boiling water and place on bottom shelf of oven.

Place bread sticks in hot oven (450 degrees F) and bake for 20 minutes.

Source: Recipe Booklet: Bake the No-Knead Way, Ann Pillsbury's Amazing Discovery Saves Up to 1/2 Your Baking Time, Pillsbury Mills, Inc., 1945 and 1946