66 Blue Ribbon Cook Book

To the lukewarm milk add the yeast, sugar, and melted shortening.
Beat in 4 of the flour very thoroughly, and allow to rise in a warm place to
double its bulk. Then add the salt, and remainder of the flour, or enough
to make a dough. Knead until smooth, place in a greased bow! and let
rise again to double its bulk. Roll dough about } inch thick, and cut with
floured 3 inch biscuit cutter. Crease through the middle of each biscuit
with a dull knife. Brush lower half with melted butter, fold and press
together with one edge slightly over the other. Place 1 inch apart on

pans, let rise, bake in a hot oven 15 to 20 minutes.

D) inch Parker House rolls are nice for luncheons and afternoon teas.

Sweet French Rolls—To the above recipe add 1 well-beaten egg, and
2 tablespoons more sugar after the first rising.

Cinnamon Buns—Use recipe for Parker House rolls. Roll dough 4
inch thick, keeping in rectangular shape. Spread with the following mix-
ture: 4 cup soft butter, 2 tablespoons Blue Ribbon cinnamon, 1 cu
currants or seedless raisins, 1 cup brown sugar. Roll like a jelly roll.
Slice across 1 inch thick. Place in greased pans cut side up. Let rise.
Bake 25 or 30 minutes in a moderate oven.

When baking bread, part of the dough might be made into buns.

Swedish Tea Ring—Made the same as Cinnamon Buns, but shape the
jelly roll as a ring; cut with scissors, let rise, bake.

Hot Cross Buns—1l cup milk, scalded and cooled; 1 cake compressed
yeast, 4 tablespoons sugar, } teaspoon salt, 4 tablespoons shortening, 1 egg,
4 = as or raisins, 1 teaspoon Blue Ribbon lemon extract, 3 cups
sifted flour.

Dissolve yeast and 1 tablespoon sugar in lukewarm milk. Add 1} cups
flour, beat until sponge is smooth, cover, and let rise in warm place until
light. Cream shortening, add the remaining sugar, and well-beaten egg,
raisins which have been floured, salt and extract. Add to sponge wit
enough flour to make a soft dough. Knead on board, let rise until double
in bulk. Shape by hand into round buns. Place on greased pans 1 inch
apart. Let rise again. Brush over with egg diluted with water. Cut a
cross on the top of each. Bake 20 minutes. While hot fill cross with frosting.

Potato Rolls—4 small potatoes, 2 cups scalded milk, 1 tablespoon
shortening, 2 tablespoons sugar, 2 teaspoons salt, } yeast cake dissolved in
+ cup lukewarm water.

Add the hot potatoes, riced, to the milk, butter, salt, sugar, and flour
enough to make a sponge. Let rise and add flour to make a dough. Knead,
cover, and let rise to double in bulk. Knead again and shape into balls.
7 on greased pans 1 inch apart, let rise, and bake 15 to 20 minutes in a

ot oven.

ee Sp