2. Cut or rub in shortening until it is as fine as coarse corn meal.
3. Add enough sour milk to make a stiff dough.
4. Turn onto a floured board. Knead slightly.
5. Roll into a rectangle ¼ inch thick. Spread with soft butter. Sprinkle with sugar and cinnamon.
6. Roll as for jelly roll. Cut in slices ¾ inch thick. Spread an additional tablespoon butter in the bottom of the pan and sprinkle liberally with sugar. Add a few pecans, if desired.
7. Place rolls, cut side down, on sugar mixture. Bake in hot oven. Turn out of pan immediately. Serve sugared side up.
8. Brown sugar may be used in place of white sugar to make butterscotch rolls.
Amount: 12 buns Temperature: 475° F. Time: 15-20 minutes
[See page 24]
INDIVIDUAL SHORT CAKES
2 cups all-purpose flour