TWIRLS

(a) (b) (c) all same as Pan Buns. Same as Pan Buns.

(See page 12.)

Grease baking sheet. With greased rolling pin,
roll dough out to rectangle 12” x 6” and about 4”
thick. (It will be easier to roll to this shape if dough
is first squeezed into a long roll with hands.) Brush
lightly with butter and fold over to make a 6”
square. Cut into strips Y2” wide and 6” long. Twist.
Hold one end of twisted strip down on baking

Assemble: sheet with finger. Wind strip around and around.
~ sheet Tuck end underneath. Cover with dampened cloth
Olin in

ty ck and allow to rise at warm room temperature
Small bowl for butter _ (75 to 85 degrees F.) until doubled in bulk (about
Sharp knife 2 hours). Bake in preheated oven of 375 degrees
Wire rack : :

Pic ain Sinth F. for 20 minutes. Turn out on wire rack and brush
Melted butter or shortening with melted butter.

BUTTERFLIES

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

Same as Pan Buns.

Grease baking sheet. With greased rolling pin,
roll dough out to rectangular shape %4” thick,
5” wide and 24” long. (It will be easier to roll to
this shape if dough is first squeezed into long roll
with hands.) Brush with melted butter. Roll up
jellyroll fashion. Cut into pieces 2” long. Press
Assemble: across centre of each piece with knife handle.
Baking sheet Place on greased baking sheet. Cover with

Rolling pin :
Paice ee dampened cloth and allow to rise at warm room —

Small dish for melting butter temperature (75 to 85 degrees F.) until double
Sharp knife in bulk (about 2 hours). Bake in preheated oven
Wire rack ;

Cinien clots of 375 degrees F. for 20 minutes. Turn out on
Melted butter wire rack and brush with melted butter.

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