Ryzon Raisin Rolls

Ingredients

• 4 level teaspoonfuls Ryzon.
• 2 level cupfuls (yi pound) flour.
• yi level teaspooiif ul salt.
• 3 tablespoonfuls {lyi ounces) butter.
• I egg.
• yi cupful {yi pint) milk (scant).
• I level cupfiil {yi pound) seeded and chopped raisins.
• yi level teaspoonful powdered cinnamon.

Method

1. 1

   Sift flour with Ryzon and salt twice, then rub in butter lightly with tips of fingers and add one-half of egg well beaten, and milk.

2. 2

   Turn out onto a floured baking board, knead lightly, roll to one-fourth inch thickness, brush over with melted butter, sprinkle over this, raisins, sugar and cinnamon; roll up like a jelly roll, brush over with remainder of egg, sprinkle with sugar and cut into pieces three-fourths of an inch in thickness, lay on greased tins, and bake in a hot oven for twelve to fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 15. The excerpt below is the record exactly as published.

RYZON RAISIN ROLLS 4 level teaspoonfuls Ryzon. 2 level cupfuls (yi pound) flour. yi level teaspooiif ul salt. 3 tablespoonfuls {lyi ounces) butter. I egg. yi cupful {yi pint) milk (scant). I level cupfiil {yi pound) seeded and chopped raisins. 3 level tablespoonfuls {\yi ounces) sugar. yi level teaspoonful powdered cinnamon.

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