Swedish Tea Rolls
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoons salt
½ cup butter or other shortening
⅔ cup milk
⅓ cup sugar
1 teaspoon cinnamon
Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick. Cut in 2½-inch squares. Fold each square in half and press cut edges into mixture of sugar and cinnamon. Sprinkle thickly with more sugar and cinnamon. Place on ungreased baking sheet and bake in hot oven (450°F.) 15 minutes. Makes 18 rolls. Chopped nut meats may be added to sugar mixture.