These are versatile little rolls, also good for hot dogs or cold cuts, or they make nice garlic toasts when cut in two and spread with garlic butter.
Recipe is 4 cups bread flour, 1-3/8 cups water, 3 T sugar, 1 T yeast, 1/2 T salt, and 3 T shortening or lard. I let the dough hook work it for 10 minutes and then put it into a greased bowl for the first rise. Let rise till doubled, divide into 8 or 9 portions and array on a tray and cover for another quick rise, slide tray into 375 oven till they are brown. I slit the tops of the little loaves after they are divided.