Milk Rolls

Ingredients

• 1 lb. of self-raising flour
• 2 oz. of butter
• Milk

Method

1. 1

   Rub butter into flour, add milk to form a firm dough.

2. 2

   Cut into twelve pieces, shape into rolls, place on a greased tin, and bake in a preheated oven at 240° for twenty minutes.

3. 3

   Ready for use.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 155. The excerpt below is the record exactly as published.

2 oz. of butter 1 oz. of castor sugar 3 Time required, about half an hour. Now we will show you how to make Short-Bread. 1. We put two ounces of butter in a saucepan, and put it on the fire to melt and warm. 2. We put a quarter of a pound of flour into a basin with one ounce of castor (pounded lump) sugar, and the melted butter. 3. We mix these ingredients well together. 4. We flour a board and turn the paste out on it. 5. We flour our hands and knead the paste well. 6. We take a rolling pin, flour it, and roll out the paste to about one-third of an inch in thickness. 7. We flour a knife and cut the paste into oval shapes. 8. We grease a baking tin with dripping or butter. 9. We put the short-bread on the tin, and put it in the oven (the thermometer at the oven door should rise to 2400) to bake till a pale brown. We should then take out the tin and set the short-bread aside to cool ; it is then ready for serving. d. 2 ok 4i 6 National Training School for Cookery. INGREDIENTS. 1 lb. of self-raising flour 2 oz. of butter Milk 3 2 I 6 Time required, about half an hour. Now we will show you how to make Milk Rolls

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