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.
Novelty Rolls
Muffin-rolls. Use recipe for Calumet Pocketbook Rolls ([page 21]). Shape dough into l-inch balls and place in small greased muffin pans. Brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed.
Knots. Use recipe for Calumet Pocketbook Rolls ([page 21]). Roll dough ¼ inch thick on slightly floured board and cut in strips, 6 × ½ inches. Tie each in loose knot, or shape in figure 8. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.
Finger Rolls. Use recipe for Calumet Pocketbook Rolls ([page 21]). Shape dough into balls, then roll out with hand on board until of desired length. Make rolls smooth and of uniform size. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.