In the meantime assemble the following :

Baking pan 8 x 5 x 3 inches for 8 large
buns, OR

Baking pan 8 x 8 x 2'% inches for 16
smaller buns

Sharp knife or scissors

Small bowl to melt butter or shortening

Pastry brush Wire cake rack

2 tablespoons—butter or shortening.

Kitchen knife

Measuring spoons

ORD Left: Measure butter or shortening into
ING | small bowl.

Melt over hot water. Use part of
melted butter or shortening to
grease bake-pan.

Roll dough with palms of hands in a
cylindrical shape about 12 inches long,
for 8 large buns, OR into 2 cylinders,
about 10 inches long, for 16 smaller buns.

With sharp (greased) knife or
scissors cut across into 8 or 16
pieces, depending on size of pan
used.