Breakfast Rolls

Ingredients

• 1 1/2 pints All-purpose flour
• 1/2 pint White cornmeal
• 1 teaspoonful Salt
• 2 teaspoonfuls Royal Baking Powder
• 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 3/4 pint Milk

Instructions

1. 1Sift together flour, corn meal, salt, and baking powder. Rub in the butter (or shortening) until the mixture resembles coarse crumbs. Add the milk and mix until a dough forms.
2. 2Flour a clean work surface. Turn out the dough and give it 1 or 2 turns to complete its smoothness. Divide the dough into pieces the size of an egg. Again divide these in half. Roll each piece under your hand until they are long and about half the size of your little finger.
3. 3Preheat oven to 400°F (200°C). Lay the rolls on a greased baking sheet, leaving space between them. Brush the tops with milk. Bake in the preheated oven for 7-8 minutes, or until golden brown.