387.—BUNS
| 1 cup scalded milk | ½ yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| ¼ cup sugar | ½ cup currants |
| 1 teaspoon salt | 3½ cups flour |
Mix milk, shortening, sugar, and salt; when lukewarm, add yeast dissolved in lukewarm water; add currants, and flour enough to knead (a little more or less than the three and one-half cups may be required); let rise until double in bulk; knead, and shape into small round buns; place in a greased baking pan two inches apart, and let rise until light; brush with milk, dust with powdered sugar, and bake in a hot oven about twenty minutes.
388.—CRESCENTS
Use Parker House Roll mixture (see No. 389) or any bread dough into which more shortening has been kneaded; roll out half an inch thick, cut into four-inch squares, and cut squares in halves diagonally; brush with melted shortening, and roll firmly, beginning with the diagonal edge. Curve into crescent shape, place on greased baking sheet, let rise until light, and bake in a hot oven about fifteen minutes.
389.—PARKER HOUSE ROLLS
| 2 cups milk | 1 yeast cake |
| 1/3 cup shortening | ¼ cup lukewarm water |
| 1 teaspoon salt | 6 to 7 cups flour |
| 2 tablespoons sugar |
Scald milk; add shortening, salt, and sugar; when cool add yeast dissolved in water; stir in two cups of flour, cover, and let rise until double in bulk; add enough flour to form a soft dough; knead well, and let rise again; cut down with a knife; roll out on lightly floured bread board until about half an inch thick; cut with small round cutter, brush with butter, and fold double; put on baking sheet, cover, and let rise until light, brush with milk, and bake in hot oven about twelve minutes.
390.—SHAMROCK ROLLS
To one quart of bread dough add one-fourth cup of melted shortening and two tablespoons of sugar. Knead well, and shape into small balls about the size of a pecan nut; grease muffin tins, put three balls in each, let rise until light, and bake in a hot oven about fifteen minutes.