(a) (b) (c) all same as for Pan Buns.
(See page 12.)

Assemble:

Baking sheet

Biscuit cutter (2'%2”)

Rolling pin

Pastry brush

Small bowl for butter
Kitchen knife

Wire rack

Clean cloth

Melted butter or shortening

7 PARKERHOUSE ROLLS

Same as for Pan Buns.

Grease baking sheet. With greased rolling pin,
roll dough out to %” thick. Cut in rounds with bis-
cuit cutter. Brush centre of rounds lightly with melt-
ed butter. Crease heavily with dull edge of knife
just off-centre. Fold over with top half slightly
overlapping bottom. Press edges together at ends
of crease. Place close together on well-greased
baking sheet. Cover with dampened cloth and allow
to rise at warm room temperature (75 to 85
degrees F.) until double in bulk (about 2 hours).
Bake in preheated oven of 375 degrees F. for
20 minutes. Turn out on wire rack and brush with
melted butter. Note: Any small pieces of dough
left after cutting rounds may be used for Cloverleaf
Rolls below.

io CLOVERLEAF ROLLS

(a) (b) (c) all same as for Pan Buns.
(See page 12.)

Assemble:

Muffin tins

Sharp scissors

3 tablespoons melted shortening
or butter

Small bow! for butter
Wire rack

Same as for Pan Buns.

Grease muffin tin. Snip off small pieces of dough
with greased scissors. Shape into balls. Dip in
melted butter. Place three in each section of
muffin tin. Cover with dampened cloth and allow
to rise at warm room temperature (75 to 85
degrees F.) until double in bulk (about 2 hours).
Bake in preheated oven of 375 degrees F. for
20 minutes. Turn out on wire rack and brush with
melted butter.

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