Here's the recipe:
250ml flour
10ml baking powder
2ml salt
60ml brown sugar (30ml for filling, 30ml for tins)
30ml shortening
125ml milk
60ml margarine(melted & used for filling and muffin tins)
raisins (if desired)
Pre-heat 400F
Sift together flour, slat, baking powder
cut in shortening with pastry blender until crumb-like
Make a well and add milk all at once
Stir until dough just comes away from sides (don't over stir)
Turn dough onto lightly floured board and knead gently 5-10 times
Roll dough into rectangle twice as long as wide
Spread dough witih melted margine and sprinkle with brown sugar. Add raisin if desired
Roll up in jelly roll fashion.
Slice into 6 equal sections.
Place of 5ml of melted margin and 5ml of brown sugar into bottom of each muffin tin.
Place sections into tins
Bake until rolls turn golden brown (about 8-10 mins)
Immediately turn rolls out onto dinner plate for serving.
Here's the recipe:
250ml flour
10ml baking powder
2ml salt
60ml brown sugar (30ml for filling, 30ml for tins)
30ml shortening
125ml milk
60ml margarine(melted & used for filling and muffin tins)
raisins (if desired)
Pre-heat 400F
Sift together flour, slat, baking powder
cut in shortening with pastry blender until crumb-like
Make a well and add milk all at once
Stir until dough just comes away from sides (don't over stir)
Turn dough onto lightly floured board and knead gently 5-10 times
Roll dough into rectangle twice as long as wide
Spread dough witih melted margine and sprinkle with brown sugar. Add raisin if desired
Roll up in jelly roll fashion.
Slice into 6 equal sections.
Place of 5ml of melted margin and 5ml of brown sugar into bottom of each muffin tin.
Place sections into tins
Bake until rolls turn golden brown (about 8-10 mins)
Immediately turn rolls out onto dinner plate for serving.
Makes 6 rolls.