Recipe For Cooking Swedish Rolls
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 512 of 825.
2 cups of flour. 1 egg. 1/2 teaspoonful of salt. 3/4 cup rich milk (about). 3 1/2 teaspoonfuls of baking-powder. 1 tablespoonful of sugar. 1/2 teaspoonful of cinnamon. 3 tablespoonfuls of butter. 1/2 cup of currants or sultanas.
Mix as cream scones, then roll into a rectangular sheet one fourth an inch thick, longer one way than the other. Spread the sheet with softened butter, then sprinkle with the sugar, cinnamon, and currants or raisins. Roll up as a jelly roll, having the roll long rather than thick. Cut the roll into pieces nearly an inch in thickness. Bake on a buttered tin about eighteen minutes. Brush over with a little sugar dissolved in milk and return to the oven to brown.