Recipes > Breads > Buns & Rolls > Breakfast Rolls

Breakfast Rolls


  • 1 pound of flour
  • 3 teaspoonfuls of baking powder
  • 1/2 teaspoonful of salt
  • 1 heaping teaspoonful of pulverized or fine sugar
  • 2 ounces of lard
  • milk


Mix well by sifting, the flour, baking powder, salt, and sugar; into a small portion of the above rub the lard, fine and smooth; mix with the rest of the flour, and quickly wet it up with enough cold milk to enable you to roll it out about half an inch thick; cut out the dough with a tin shape or with a sharp knife, in the form of diamonds, lightly wet the top with water, and double them half over. Put them upon a tin, buttered and warmed, and bake them in a hot oven.


Print recipe/article only


The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

comments powered by Disqus