Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into a stiff batter or soft dough. This will require about one and one-half cups. Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done, brush again with melted shortening.
NUT AND RAISIN ROLLS
- 2½ cups flour
- 4 teaspoons Dr. Price's Baking Powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 5 tablespoons shortening
- 1 egg
- ⅔ cup milk
- Butter
- Raisins
- Chopped nuts
- ½ cup sugar
Sift flour, baking powder, salt and sugar together. Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well. Turn out on floured board and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar. Cut into about 4-inch squares. Roll up each as for jelly roll. Press edges together. Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderate oven from 20 to 25 minutes.
PARKER HOUSE ROLLS
- 4 cups flour
- 1 teaspoon salt
- 6 teaspoons Dr. Price's Baking Powder
- 2 to 4 tablespoons shortening
- 1½ cups milk