Saimoon – Barley Parker’s Kitty Rolls


  • 1 c. milk
  • 1 c. water
  • 1/2 c. lukewarm water
  • 1 cake compressed yeast
  • 3 c. barley flour
  • 1/3 c. fat
  • 1 t. salt
  • 1 tb. sugar
  • 3 c. wheat flour


Heat the milk and water and when lukewarm pour over the dissolved yeast cake. Mix thoroughly, then cover and let stand until it becomes light. Then add the salt, sugar, fat and wheat flour to make a dough. Knead well until very smooth and elastic. Then place in bowl and let rise until doubled in bulk. Handling as little as possible, turn onto a lightly floured board and roll to half an inch in thickness. Cut into rounds, crease in the middle with the handle of a knife, brush one-half with melted fat, and fold over. Set close together in a baking pan and when again light bake 25 or 30 minutes.