Luncheon Rolls

My gran had this recipe book that my uncle, who died many years ago, got ahold of when he was very little. He basically mutilated the poor book, ripping the cover off it and scribbling over some of the pages with a pen. My gran managed to salvage most of the book and to this day it holds a lot of sentimental value for me.

This recipe is technically a type of scone recipe, although the dough is rolled out into hot dog rolls.

Your ingredients are:

4 cups of Snowflake cake flour
1 teaspoon of salt
6 teaspoons of Royal Baking Powder
1 tablespoon of "shortening" (the recipe actually says shortening) Use stork baking margarine, or butter
1½ cups of milk

Sift the dry ingredients together; rub in the margarine (be careful not to over-work it); add the milk and mix to a smooth dough that is easy to handle on a floured board. Knead the dough quickly a few times to impart smoothness, again do not overwork the dough. Divide the dough into small pieces and form each piece by hand into rather thick, tapering rolls. Place on greased pans and allow to stand in a warm place for 15 minutes. Brush with milk and bake in a hot oven at 220°C for about 20 minutes. When they're almost baked, brush with melted butter then bake for 10 minutes more and serve hot!

I love them just the way they are when they come out of the oven, however you can add butter, lettuce, tomato, chicken and any other filling you would like.

For a sweeter alternative, add 1 tablespoon of light brown sugar into the mixture and serve with jam or marmalade.