Luncheon or Sandwich Rolls
Ingredients
- 4 cups flour
- 1 teaspoon salt
- 6 teaspoons baking powder
- 1 tablespoon shortening
- 1 1/2 cups milk
Instructions
Sift together flour, salt and baking powder.
Rub in shortening.
Add milk, and mix with spoon to smooth dough easy to handle on floured board.
Turn out dough; knead quickly a few times to impart smoothness.
Divide into small pieces: form each by hand into short, rather thick tapering rolls.
Place on greased pans and allow to stand in warm place 15 to 20 minutes.
Brush with milk.
Bake in very hot oven.
When almost baked brush again with melted butter. Bake 10 minutes longer and serve hot.
If a glazed finish is desired, before taking from oven brush over with yolk of egg which has been mixed, with a little cold water.
These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with a very little chopped onion and parsley, or other filling desired.
Print recipe/article only | 
Save to del.icio.us
Source
The New Dr. Price Cookbook (1921)