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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Take Bread dough, when ready to shape into loaves, and make a long, even roll. Cut into small even pieces, and shape with thumb and fingers into round balls. Set close together in a shallow pan, let raise until double the bulk, and bake in hot oven from ten to twenty minutes. If crusty rolls are desired, set far apart in a shallow pan, bake well, and cool in draft.