Swedish Bolls

Ingredients

• 2 tbsp. sugar
• 1/3 tsp. cinnamon
• 1/3 c. stoned raisins, finely chopped
• 2 T. chopped citron

Method

1. 1

   Use recipe for Salad Rolls.

2. 2

   Roll to one-fourth inch thickness, spread with butter, sprinkle with sugar mixed with cinnamon, stoned raisins, and chopped citron; roll up like jelly-roll, and cut into 1.5 inch pieces.

3. 3

   Place pieces in pan close together flat side down; let rise and bake.

4. 4

   When rolls are taken from oven, brush over with white of egg slightly beaten, diluted with 1/2 tsp. water; return to oven to dry egg.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 21. The excerpt below is the record exactly as published.

SWEDISH BOLLS. Use recipe for Salad Bolls. Boll to one-fourth inch thickness, spread with butter, sprinkle with 2 tbsp. sugar mixed with 1-3 tsp. cinnamon, 1-3 c. stoned raisins, finely chopped and 2T. chopped citron;

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