Entire Wheat Rolls

Ingredients

• 2 cups entire wheat flour
• 4 tablespoons solid vegetable fat
• 2 teaspoons sugar
• 1/2 teaspoon salt
• About 1/4 cup cold water

Method

1. 1

   Mix the dry ingredients in a bowl.

2. 2

   Add the fat, and work it into the flour with the tips of the fingers.

3. 3

   Add the water slowly, stirring constantly with a silver fork, and work into a medium dough (softer than for the preceding recipes).

4. 4

   Lay on a board and knead, folding it over and over, and pressing together to inclose air; or it may be put three or four times through a food chopper set with a coarse knife, instead of the kneading.

5. 5

   Roll out to 1/2-inch thickness, cut into strips 1/2 inch in width, and roll each piece slightly, to remove the sharp edges.

6. 6

   Cut crosswise into 3-inch lengths, lay in a baking pan, leaving a little space between, and bake in a medium oven about 20 minutes or more, to a very light brown color.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 67. The excerpt below is the record exactly as published.

ENTIRE WHEAT ROLLS 2 cups entire wheat flour 4 tablespoons solid vegetable fat (ground fine) 2 teaspoons sugar (or 2 l/2 teaspoon salt tablespoons meltose) About y$ cup cold water Mix the dry ingredients in a bowl. Add the fat, and work it into the flour with the tips of the ringers. Add the water slowly, stirring constantly with a silver fork, and work into a medium dough (softer than for the preceding recipes). Lay on a board and knead, folding it over and over, and pressing together to inclose air; or it may be put three or four times through a food chopper set with a coarse knife, instead of the kneading. Roll out to 5^-inch thickness, cut into strips ^ inch in width, and roll each piece slightly, to remove the sharp edges. Cut crosswise into 3-inch lengths, lay in a baking pan, leaving a little space between, and bake in a medium oven about 20 minutes or more, to a very light brown color. ENTIRE WHEAT BISCUIT Use the above recipe for rolls, cut with a biscuit cutter, lay in a baking pan, and bake the same as for wheat rolls. Il8 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) FAVORITE WHEAT BISCUIT 3 cups entire wheat flour 2 tablespoons sugar or Scant i teaspoon salt 3 of meltose 4 tablespoons solid vegetable fat I egg, well beaten About 2/s cup cold water

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