Egg Tea Rolls

Ingredients

• 2 C. flour
• i t. salt
• 4 t. baking powder
• 3 T. fat
• 1 egg
• I C. milk

Method

1. 1

   Mix dry ingredients and sift three times.

2. 2

   Cut in shortening with two knives.

3. 3

   Add beaten egg to one-half the milk and add gradually to the dry ingredients.

4. 4

   Add enough more milk to make a soft dough.

5. 5

   Turn onto a floured board.

6. 6

   Roll lightly to 0.25 inch thickness.

7. 7

   Cut into oblong pieces and with a floured knife crease through the center of each piece lengthwise.

8. 8

   Brush the top of each roll with the white of egg and sprinkle with granulated sugar.

9. 9

   Place on greased baking sheet and bake in hot oven twelve to fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 44. The excerpt below is the record exactly as published.

Egg Tea Rolls. 2 C. flour i t. salt 4 t. baking powder 3 T. fat 1 egg I C. milk

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