Breakfast Rolls

Ingredients

• a full teaspoonful of baking powder
• lib. of flour
• 2oz. butter
• half-a-pint of butter, or skim, milk
• a small teaspoonful of salt

Method

1. 1

   Mix baking powder, flour, and salt.

2. 2

   Rub in butter, mix with milk, form into rolls, place on a floured baking tin, and bake for 10-15 minutes.

3. 3

   Brush with milk when half-baked.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

a small teaspoonful of carbonate of soda, and half a teaspoonful of cream of tartar; mix these thoroughly with a pound of flour, and work it to a lithe dough with thi’ee- quarters to a pint of buttermilk. Now turn it out on to a well-floured board, bnead it for a few minutes, then form it into two rounds half-an-inch thick, cut it across and across into four, and bake on a well-floured and not too hot gii’dle. These scones can also be baked in an oven. Buttermilh Scones. — Mix into l|lb. of flour one and a half teaspoonfuls of carbonate of soda and not quite a full teaspoonful of tartaric acid; rub into this l^oz. of butter, lard, or claritied dripping, and a little salt, and work it to a smooth dough with the points of the fingers, and three-quarters of a pint of buttermilk ; make this dough into four round cakes lin. thick, and either prick the tops with a fork, or cut each cake across into four, as you please, and bake for twenty minutes in a quick oven. Breakfast Bolls. — Mix together a full teaspoon- ful of baking powder, lib. of flour, and a small o 18 BRI2A.KFASTD AFTD LUNCH DISHES. teaspoonful of salt, mb 2oz. butter into it, mix it quickly with half-a-pint of butter, or skim, milk

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