Ryzon Whole Wheat Rolls

Ingredients

• 5 level teaspoonfuls Ryzon.
• 2 level cupfuls {yi pound) flour.
• 1 levfil teaspoonful salt.
• 2 level cupfuls {yi pound) whole wheat flour.
• I egg.
• I cupful (X pint) milk.

Method

1. 1

   Sift flour, Ryzon and salt into a basin, add whole wheat flour and mix thoroughly together.

2. 2

   Rub in butter, add one-half of egg beaten and mixed with milk, and mix to a soft dough; turn onto a floured baking board and knead lightly for a few minutes.

3. 3

   Shape dough into rolls, and place them on a greased baking tin; brush them over with remainder of beaten egg, and bake in a hot oven for twenty 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 WHOLE WHEAT ROLLS 5 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 1 levfil teaspoonful salt. 2 level cupfuls {yi pound) whole wheat flour. 3 tablespoonfuls {\yi ounces) butter. I egg. I cupful (X pint) milk. Sift flour, Ryzon and salt into a basin, add whole wheat flour and mix thoroughly together. Rub in butter, add one-half of egg beaten and mixed with milk, and mix to a soft dough; turn onto a floured -baking board and knead lightly for a few minutes. Shape dough into rolls, and place them on a greased baking tin; brush them over with remainder of beaten egg, and bake in a hot oven for twenty minutes. Sufficient for twelve rolls. 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. Sift flour with Ryzon and salt twice, then rub in butter lightly with tips of flngers and add one- half of egg well beaten, and milk. Turn out onto a floured baking board, knead lightly, roU to one- fourth inch thickness, brush over with melted butter, sprinkle over this, raisins, sugar and cin- namon; roU 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. Sufficient for twelve rolls. Raisins are one of the foods of which more should be known; they are fifty per cent, more nourishing than meat and far more healthful and natural. Raisins are not only a great system builder, they are also one of the best fruit tonics known, and in purity stand almost alone. RYZON MARMALADE BUNS 4 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi level teaspoonfvd salt. 6 tablespoonfuls (3 ounces) butter.

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