Irish Rolls

From 1910:

Put a teaspoon of salt and half a teaspoon of carbonate of soda to two pounds of flour, sweetened with about two teaspoons of finely powdered sugar. Beat the whites of two eggs to a froth and make a dough with them, adding as much good buttermilk as will make an ordinary paste. Shape into cakes or rolls at once. Bake from 15 to 20 minutes according to size. Sour milk may be used, but buttermilk makes them richer.