Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water.
COFFEE ROLLS.
- 3 breakfastcups flour
- 2 tablespoonfuls butter
- 3 teaspoonfuls Edmonds’ Baking Powder
- 1 egg
- ½ pint milk, or more if needed.
- 1 tablespoonful sugar
Mix baking powder and flour together. Beat butter and sugar to a cream; add egg (beaten), then milk, shape dough oblong, and cut. Make dough same consistency as for scones.
MILK ROLLS.
- 2 breakfastcups flour
- 2 tablespoonfuls butter
- 1 breakfastcup milk
- 2 heaped teaspoons Edmonds’ Baking Powder
Mix into a stiff dough, roll into oblong shape, cut into pieces, brush over with milk, and bake about 20 minutes.
DATE ROLLS.
- 1 lb. flour (or 2 breakfastcups)
- 4 ozs. sugar
- 2 eggs
- 4 ozs. butter
- 2 teaspoonfuls Edmonds’ Baking Powder
- ½ lb. dates or sultanas chopped
- Milk to mix, salt a pinch, cinnamon
Rub butter into flour, add all dry ingredients, beat egg till frothy, mix all together to a stiff paste, turn out on a board, form into a roll, and cut in equal parts, put on cold, greased, and floured oven tray, and put in quick oven; when nearly done brush over with hot water, and sprinkle liberally with cinnamon and sugar; return to oven to dry.