Quick Swedish Rolls

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• one pint of flour
• one-half teaspoonful of salt
• two tablespoonfuls of butter
• one teaspoonful of baking pow- one-half cupful of milk
• two cupfuls of flour
• one teaspoonful of baking two eggs
• one-half saltspoonful of salt
• one cupful of milk
• a piece of baking-powder biscuit dough into a sheet one-half inch in thickness
• one-half inch in thickness
• one-half inch
• one egg
• one-half cupful of milk
• 49 muffins
• one tablespoonf ul of melted butter
• salt

Directions

1. Roll a piece of baking-powder biscuit dough into a sheet one-half inch in thickness; spread with softened butter; dust with cinnamon and sugar ; roll like a jelly roll ; with a sharp knife cut off bits from the end about one-half inch ; lay the flat side on a well-buttered pan ; bake in a hot oven ten minutes. These make a very good substitute for cinnamon rolls ; to be served hot.

2. SHORTCAKE.

3. One-half teaspoonful of salt, Two tablespoonfuls of butter.

4. Sift the flour, salt and baking-powder together; rub the butter into the flour ; beat the egg until light ; add the milk ; beat, do not knead, the dough ; turn out on a well-floured board ; roll into sheets one-half inch in thickness; butter and flour the baking pan; lay a sheet of the cake in the pan; brush the top with melted butter; put on a second sheet; bake in a moderate oven fifteen or twenty minutes; when baked separate the sheets ; put a layer of fruit, sprinkled with powdered sugar, between, another layer of fruit on top and cover with whipped cream; strawberries, raspberries, pineapples, oranges, or any kind of fruit desired may be used.

5. Two cupfuls of flour, One tablespoonf ul of melted butter.

6. powder, One-half saltspoonful of salt.

7. Sift the flour, baking-powder and salt together ; separate the eggs ; add the yolks and then the milk gradually to the flour; beat to a smooth batter; add the melted butter; beat the whites of the eggs stiff and add last; bake in gem pans in a hot oven twenty minutes.