French breakfast puffs (cont. )

tins two-thirds full. Bake 20 to 25 minutes until golden brown. Immediately
roll in melted butter, then in mixture of sugar and cinnamon. Makes 12 medium
puffs.

Mrs. D. Scott

BREAD ROLLS
1 pkge. yeast dissolved in * | 13 tsp. salt
1 tsp. sugar and water 4 tbsp. sugar
+c. water 6c. flour
2c. scalded milk 4 tbsp. shortening

1 egg white

Let yeast mixture stand for about 10 minutes. Mix salt, sugar, shortening,
milk (cooled to lukewarm) and egg white. Add yeast mixture and half of flour
and mix well. Add more flour wntil a soft dough is formed. Put remainder of
flour on board and add dough. Knead until dough is smooth and elastic. Place
in greased bowl and let rise until twice its size. Punch down and make into
small rolls. Place in cake pans about 1" apart. Let-rise to twice size.

Cook at 425° for 20 minutes. Brush with melted butter while still hot if
desired.

Mrs. RC. Fierheller