4 cups flour
1 teaspoon salt
6 teaspoons baking powder
1 tablespoon shortening
1-1/2 cups milk
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.
Source:
The New Dr. Price Cookbook
