Mix rich cold cream and graham flour together quickly. Press together without kneading, rest for 2 hrs. or more, shape into rolls and bake, or put on ice again until ready to bake.

Rolls may be kneaded, and if kneaded at all should be kneaded thoroughly. Cocoanut cream may be substituted for dairy.

Shortened Rolls The quantity of oil required will depend entirely upon the quality of the flour, but for ordinary graham flour take 1/3 cup of oil to each pint of flour; to a good spring wheat flour not more than 1/4 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. 1/2 white flour may be used with the graham.