Calumet Pocketbook Rolls
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
1 tablespoon butter or other shortening
⅔ cup milk
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 well floured board and knead lightly 2 to 3 minutes. Roll ¼ inch thick. Cut with floured 2-inch biscuit cutter. Fold double and press edges together lightly. Place in greased pan; brush tops with melted butter. Cover and let rise in warm place 20 minutes. Bake in hot oven (425°F.) 10 minutes. Again brush tops with melted butter; continue baking 5 to 10 minutes. Remove from oven; brush tops with butter. Makes 18 rolls.
Swedish Tea Rolls
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder