Graham Rolls

Name: Graham Rolls
Ingredients: 1 pint Graham flour; 1 pint All-purpose flour; 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

A recipe for Graham Rolls from the Royal Baker Pastry Cook.

Ingredients

1 pint Graham flour
1 pint All-purpose flour
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

1In a large bowl, sift together the Graham flour, all-purpose flour, salt, and Royal Baking Powder. Cut in the butter (or vegetable shortening) until the mixture resembles coarse crumbs. Add the milk and mix until a smooth dough forms that can be handled. Be careful not to overmix.
2Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently form it into rolls, about the size and shape of large fingers. Place the rolls on a baking sheet, leaving space between them so they don't touch.
3Preheat oven to 400°F (200°C). Wash the surfaces of the rolls with milk to glaze them. Bake in the preheated oven for 10 to 12 minutes, or until golden brown.