CINNAMON BUNS
Use one half of the recipe for Parker House Rolls. After the dough has risen, roll until 1/4 inch thick, and spread with the following:
1/2 cupful butter or butter and other fat softened 2 tablespoonfuls cinnamon 1 cupful currants or raisins 1 cupful brown sugar
Roll the dough as for Jelly Roll or for Fruit Rolls and cut into slices 1 inch thick. Place in well-oiled pans or muffin tins, with a cut surface resting on the pan. When very light, bake in a moderate oven about 30 minutes. The buns may be basted with molasses or sugar, or with a milk and sugar mixture (see Parker House Rolls). Add 1 teaspoonful of the basting material to each bun 15 minutes before removing from the oven.
BISCUITS WITH PRUNE OR RAISIN FILLING
1 cupful milk 1 cupful water 2 tablespoonfuls sugar 1 teaspoonful salt 3 tablespoonfuls fat 1 to 3 eggs 2 cakes compressed yeast 1/4 cupful lukewarm water Bread flour (about 7 cupfuls)
Heat the milk and water. Turn into a bowl and add the sugar, salt, and fat. Let the mixture stand until it is lukewarm in temperature. Mix the yeast with the lukewarm water and add it to the lukewarm milk mixture. Break the egg; beat the white and yolk separately. Add the egg to the other ingredients.
Through a sifter, add enough flour to knead. Knead and roll out on a floured board until about 1 inch in thickness. Cut into rounds with a biscuit cutter. Make a depression in the center of each biscuit, fill with prunes or raisins prepared as directed below.
Place the biscuits on greased pans, let them rise (in a warm place) until doubled in bulk; bake in a hot oven.