(a) (b) (c) all same as for Pan Buns.
(See page 12.)

Assemble:

Baking sheet

Sharp scissors

1 tablespoon melted shortening
or butter

Clean cloth

(a) (b) (c) same as for Pan Buns.
(See page 12.)

Assemble:

Rolling pin

Baking sheet

Sharp knife

2 tablespoons melted shortening
or butter

Wire rack

Pastry brush

Clean cloth

32

BOWKNOTS

Same as for Pan Buns.

Grease baking sheet. Cut off pieces of dough
and roll under your hand to little cylinder 2”
thick and 6” long. Tie in knot without stretching
dough. Place on greased baking sheet. Cover
with dampened cloth and allow to rise at warm
room temperature (75 to 85 degrees F.) until
double in bulk (about 2 hours). Bake in pre-
heated oven of 375 degrees F. for 20 minutes.
Turn out on wire rack and brush with melted
butter.

CRESCENTS

Same as for Pan Buns.

Grease baking sheet. Roll ball of dough with
greased rolling pin into circular shape Y%” thick.
Cut in 12 pie-shaped pieces. Brush with melted
butter or shortening and roll up, beginning at wide
end. Seal point to bun with fingers. Place on
greased baking sheet with sealed point under-
neath. Curve into crescents. Cover with dampened
cloth and allow to rise at warm room temperature
(75 to 85 degrees F.) until double in bulk (about 2
hours). Bake in preheated oven of 375 degrees F.
for 20 minutes. Turn out on wire rack and brush
with melted butter.