Plain Rolls
Recipe No. 17 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 17 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Prepare basic dough as in recipe for white bread. Divide into pieces weighing 3 to 4 pounds each. Roll each piece into a long strip. Cut strips into pieces about 1 inch thick; shape into rolls. Place ½ inch apart on greased sheet pans. Cover pans; allow dough to rise until double in volume. Handle rolls carefully after rising as jarring will cause them to fall. Protect rolls from drafts to prevent formation of a crust on the dough. Bake in hot oven (425° to 450° F.) about 20 minutes.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 17, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.