QUICK BREADS

ROLLS

Marion Smillie, Saskatoon, Sask.

1 large tablespoon butter, pinch of
salt, 4% cup sugar, % cup boiling water,
14 cup cold water, 1 yeast cake dis-
solved in %4 cup warm water, 1 egg
(well beaten), 34% cups flour.

Mix in order given. Let rise until
double in bulk. Form dough into de-
sired shape of roll. Let rise until double
in bulk. Bake in hot oven (400 deg.)
for 10 to 15 minutes or until lightly
browned.

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QUICK ROLLS
(30 minutes)
Ruth Parsley, Tulsa, Okla.

34 cup bottled milk or 6 tablespoons
evaporated milk and 6 _ tablespoons
water, 1 tablespoon sugar, % teaspoon
salt, 3 tablespoons shortening, 1 cake
fresh yeast, 2 cups sifted flour.

Combine milk, sugar, salt and short-
ening and heat until shortening melts.
Cool to lukewarm. Add yeast—stir until
dissolved. Add 1 cup flour and beat
until smooth. Add gradually the re-
maining flour.

Brush bowl with fat—put dough in
bowl and brush top of dough with
melted fat. Cover and let rise in warm
place until double in bulk (about 30
minutes).

Shape into rolls and put in greased
pan. Grease top of rolls. Let double
in bulk (about 20 minutes).

Bake in hot oven (450 deg.) for 15
minutes, Makes 10-12 rolls.

QUICK CHEESE ROLLS
Same as above plus % cup grated
American processed cheese. Add with
first cup of «flour.

WHOLE WHEAT ROLLS
Substitute 1 cup unsifted whole wheat
flour in basic recipe.

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REFRIGERATOR ROLLS
Mrs. C. Gordon, Saskatoon, Sask.

1 cup hot water, 1 teaspoon salt,
4 tablespoons shortening, %4 cup white
sugar, 1 cake of yeast, 2 tablespoons
lukewarm water, 1 egg, about 3% to
4 cups sifted flour.

Combine hot water, salt, shortening
and sugar, cool to lukewarm. Add yeast
softened in 2 tablespoons of lukewarm
water. Add egg and half the flour,
beat well with egg beater, stir in more
flour, enough to make easily handled
dough. (This dough may be used im-
mediately or kept in frig. from 3 to 4

O2

days.) Shape into balls and place on
greased pan, cover and let rise in
warm place for about 1% hours or
until double in bulk. Bake in hot oven
(400 deg.) for 12 to 15 minutes.

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HOT CROSS BUNS
Joan Davy, Lindsay, Ont.

1% cups milk, % cup granulated
sugar, % cup shortening, 3 teaspoons
salt, 2 beaten eggs, 1 package yeast,
% cup lukewarm water, 1 teaspoon
sugar, 6 cups sifted bread flour, 4% cup
seediess raisins, 4 cup currants, 4 cup
mixed peel, % teaspoon nutmeg, 1%
teaspoons cinnamon.

Scald milk, add % cup sugar, shorten-
ing and salt. Cool to lukewarm, add
eggs, dissolve yeast in water, add tea-
spoon sugar. Let stand 10 minutes.
Measure flour into large bowl, add fruit
and spices. Let rise till double in bulk,
form into balls. Place on greased pans,
allow to stand 45 minutes. Bake in
300-deg. oven for 20-25 minutes.

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KOLACKY

Jean Brown, Lansing, Ont.

Combine 4% cup shortening, 4 cup
sugar, 1 teaspoon salt, % cup scalded
milk. Cool to lukewarm by adding %
cup water. Add 1 cake yeast. Mix well.
Blend in 1 egg. Add 4 cups bread flour
and mix all till blended. Knead lightly
and roll out.

Cut in rounds. Let rise (80 deg.-85
deg.) for 1 hour or until double in bulk.
Press indentation in centre of each
bun. Bake in 350 deg oven for 20
minutes. When done fill indentation with
jam or jelly. Drip thin icing sugar frost-
ing over each bun. Makes 16 large or
24 small.

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ORANGE COFFEE CAKE
(Hot Bread)
Agnes Hill, Tisdale, Sask.

2 cups sifted flour, 3 teaspoons baking
powder, 14% teaspoon salt, % cup sugar,
34 cup orange juice, 2 eggs (beaten),
4 tablespoons shortening’, 2 tablespoons
grated orange rind, 1 teaspoon cinna-
mon, 1 tablespoon butter.

Sift together flour, baking powder,
salt and % the sugar; add orange juice
and eggs, stirring only enough to moist-
en. Melt shortening and add. Spread
batter in greased 8’’ square pan. Mix
remaining sugar with grated orange
rind, cinnamon and butter. Sprinkle
over top of batter and bake in a 400
deg. oven about 4% hour.

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