These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.
RYE ROLLS
- 4 cups rye flour
- 1 teaspoon salt
- 6 teaspoons Dr. Price's Baking Powder
- 1½ cups milk
- 1 tablespoon shortening
Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape into rolls. Put into greased pans and allow to stand in warm place 20 minutes. Bake in moderate oven 25 to 30 minutes.
POTATO ROLLS
- 4 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 7 teaspoons Dr. Price's Baking Powder
- 2 medium sized cold boiled potatoes
- Water or milk or equal quantities of each