Name: ★ Shortened Rolls
Ingredients: 1/3 cup of oil to each pint of flour; 1/4 cup; 1/3 white flour may be used

★ Shortened Rolls

Ingredients

1/3 cup of oil to each pint of flour
1/4 cup
1/3 white flour may be used

Directions

The quantity of oil required will depend entirely upon the quality of the flour, but for ordinary graham flour take ⅓ cup of oil to each pint of flour; to a good spring wheat flour not more than ¼ cup. Rub the oil into the salted flour, add ice water for moderately stiff dough, press into a mass and set to rest, unless preferring to knead. Finish the same as cream rolls. ⅓ white flour may be used with the graham.

Nutrition, whole recipe (rough)

574Calories

13 gProtein

15 gFat

95 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.