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Parks Canada Heritage Gourmet App

Orange Marmalade Rolls

These rolls were among our test kitchen’s favourites.

Orange Marmalade Rolls

Origin: Hawthorne Cottage National Historic Site
Region: Atlantic (Newfoundland)
Period: 20th century - present
Course: Desserts and Baked Goods

Emma and Eleanor Bartlett, Hawthorne Cottage National Historic Site Photo of Emma and Eleanor Bartlett
© Unknown

Although Hawthorne Cottage National Historic Site commemorates and interprets the life and work of Arctic explorer Captain Robert (Bob) Bartlett, most of the time Hawthorne Cottage was cared for and run by his two sisters Emma and Eleanor Bartlett (pictured above). In the late 1920s the Bartlett sisters built a small shop at the back of the Hawthorne Cottage property. They ran a tea shop there during the summer months until the mid 1950s. The recipe for Marmalade Tea Biscuits was collected by the sisters in 1930 and could well be one of the items offered for sale in their tea shop.

Orange Marmalade Rolls

Ingredients

  • 2 cups | 200g sifted cake flour
  • 3 tsp | 15 ml baking powder
  • ½ tsp | 2.5 ml salt
  • 1 egg well beaten
  • 4 tbsp | 60 ml milk
  • ½ cup | 125 ml orange marmalade
  • 4 tbsp | 60 ml butter or shortening
  • Additional melted butter for brushing

Directions

  • Sift together flour, baking powder and salt; cut in the butter or shortening. Combine the egg, milk and marmalade and gradually add to the flour mixture, making a soft dough.
  • Turn onto floured board and knead lightly 3 to 5 minutes. Roll out to ½-inch thick and cut into 1-inch circles. Butter 1 half of each circle and fold, with the butter side on the inside. Place on a well-greased pan and brush the tops with melted butter. Let rise in warm place for 15 minutes.
  • Bake 20 minutes at 350°F (180°C). Brush tops with melted butter and finish baking, 5 minutes. Remove from oven, and brush tops again with melted butter.

Credits

Recipe tested by Chef Tony Bond and Chef Chris Rutishauser, Algonquin College of Hospitality and Tourism

This recipe was collected by the Bartlett sisters in 1930.