Breakfast Rolls

Ingredients

• I y2 pints Graham flour
• I cup cream or rich milk

Method

1. 1

   Sift the Graham flour into a bowl, stir in the cold cream or milk slowly, mixing each spoonful to a dough.

2. 2

   Knead thoroughly for ten minutes until smooth and elastic.

3. 3

   Divide into two portions, roll into a long roll, cut into two-inch lengths, prick with a fork, and place on perforated tins.

4. 4

   Bake for thirty to forty minutes.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 15. The excerpt below is the record exactly as published.

Breakfast Rolls. — I y2 pints Graham flour, I cup cream or rich milk

Cook this with the app: pantry check, scaling, and the assistant.