COOK BOOK 3

Cloverleaf Rolls

Shape very small pieces of dough into balls, brush with
melted fat and place 3 balls in each muffin tin.

Finger Rolls

Cut dough into uniform small pieces, shape into balls.
With the palm of the hand roll until of desired length, taking
care to make them smooth.

Crescents

Roll dough % inch thick and using a sharp knife, cut in 3
inch squares. Brush with melted fat; starting at one corner
roll to opposite corner, pressing the points firmly together
to form the crescent.

Twists

Prepare strips as for knots. Twist from ends in opposite
directions, then bring ends together and pinch, to hold firmly.
The above variations are suitable for either of the basic
doughs. Those which follow are for the Sweet Dough only.

Hot Cross Buns

Immediately after shaping dough into buns, place on
baking sheets 2 inches apart. The cross may be made in any
one of the following ways: 1. Make a deep cross on the sur-
face with a sharp knife. 2. Two thin strips of dough may be
laid across the top.. 3. For an especially decorative bun, after
baking make the cross on the surface with icing sugar, if you
have a little stored away.

Cinnamon Rolls

Use % the recipe. After rising roll dough in a rectangle
Y inch thick, brush with melted fat and sprinkle with a mix-
ture of %4 cup sugar, % teaspoon cinnamon and % cup
raisins. Roll like a jelly roll and cut in 1l-inch slices, Place
close together in a greased pan, cut side down.

Butterscotel: Rolls

Use % the recipe and follow directions for cinnamon
rolls except that dough is sprinkled with %4 cup brown sugar.
Cream %4 cup butter with %4 cup brown sugar, spread on-
bottom of pan or individual muffin tins and place sliced roll,
cut side down, on the mixture.

—Mrs, W. Fitzgerald.