Jam Rolls (Rollchen)

3 1/2 C flour plus some for shaping and rolling out
1 tsp salt
1 tsp baking powder
1/2 C shortening
1/2 C butter
1 egg, beaten
1 C milk or water
1/2 C buttermilk (or sour cream)
1-1 1/2 C thick jam (we prefer plum or peach)

Cut shortening and butter into dry ingredients with pastry blender. Add combined beaten egg and liquids. Stir with fork until everything is moist. Sprinkle with a little more flour, kneading gently and shape into log. Can chill at this time. Divide log into four parts. Set aside three. Roll a quarter of the dough out, rolling it up gently with the rolling pin (or flipping) to add more flour underneath. Roll sideways and up and down to achieve desired size, about 16 x 10 inches. Divide into four rectangular strips, each about 4 x 10 inches. Along one long side of each strip, spread about one to two tablespoons thick jam. Roll up like jelly rolls, pinching ends. Repeat with the rest of the dough. Can freeze at this time to bake fresh when needed. Bake on parchment-lined cookie sheets at 375 degrees for 30 - 35 minutes. Some jam most always runs out, hence the parchment paper for easy clean up. This is why it is best to use thick jam, preferably cooked without pectin.