Crescent Rolls. Use recipe for Calumet Pocketbook Rolls ([page 21]). Roll dough ¼ inch thick on slightly floured board and cut in 4-inch triangles. Roll each, beginning on diagonal, and shape into crescent with point on top of roll. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.
Poppy Seed Rolls. Prepare any of the above rolls. Place in greased pan; brush tops with melted butter and sprinkle generously with poppy seeds. Cover, let rise in warm place 20 minutes, and bake as directed, dropping melted butter from teaspoon, instead of brushing on rolls, to avoid displacing any of the poppy seeds.
Caraway seeds may be sprinkled over rolls instead of poppy seeds, if desired; or rolls may be topped before baking with a mixture of sugar and cinnamon. To prepare mixture, add ⅛ teaspoon cinnamon to 1 tablespoon sugar, and mix well.
Quick Cinnamon Rolls
2 cups sifted flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
4 tablespoons butter or other shortening
¾ cup milk (about)
3 tablespoons butter