Eat Better Food - Unfermented Rolls

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Unfermented Rolls

These are bread in the simplest and purest form, and liked by most. 1 lb. of Allinson wholemeal, a good ½ pint of milk and water mixed; mix the meal and the milk and water into a dough, knead it a few minutes, then make the dough into finger-rolls on a floured pastry-board, rolling the finger-rolls about 3 inches long with the flat hand. Place them on a floured baking-tin, and bake them in a sharp oven from ½ an hour to 1 hour. The time will depend on the heat of the oven. In a very hot oven the rolls will be well baked in ½ an hour.

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