p. 10 | UNLEAVENED ROLLS by Mrs. A. C. Bainbridge

Pacific Press Publishing Company · Oakland, California · Jul 7, 1898

FromSigns of the Times, Vol. 24, No. 27.

UNLEAVENED ROLLS.

By Mrs. A. C. Bainbridge

TAKE 1 pint cold steam-cooked mush. Peel off the hard parts, and knead it on a well-floured board. Knead it until it forms a smooth, light loaf. It will take from 5 to 15 minutes, according to the kind of flour you use. Graham makes firmer rolls and kneads in much quicker than white or whole-wheat flour.

Form into rolls that will fill your gem-irons even full. Have the iron hot, in a hot oven. Fill on the top of the stove, so the irons will not lose any heat. Oil them lightly, and press the dough down into the iron to fill every space.

Bake in a very hot oven (moderate the heat toward the last) for 15 to 30 minutes according to the size of the gem-irons. Do not try to use anything but iron gem-pans, as others will not hold the heat.

The colder you knead the dough and the hotter you have the oven, the lighter will be your rolls.

GOOD MIXTURES.

Oatmeal mush with graham, whole-wheat, or white flour.

Germea mush with graham, whole-wheat, or white flour.

Cornmeal mush with graham, whole-wheat, or white flour.

MRS. A. C. BAINBRIDGE.