YEAST BREADS 33

melted butter after baking, the crust does not crumble. To glaze the

rolls after baking brush with a mixture of 1 tablespoon white sugar and

2 tablespoons milk. Put the rolls back in the oven again for a minute. Variations

Bow Knots: Roll the dough 14” thick; cut in strips 44" wide and 4” long. Knot loosely.

Clover Leaf Rolls: Shape the dough in tiny balls; dip in melted shortening; place 3 in each section of the oiled muffin pans.

Parker House Rolls: Roll the dough 14” thick; cut in 214” rounds. Grease the rounds a little off centre with the dull edge of a coarse knife. Brush the small half with melted butter; fold over and press the edges together.

Whole Wheat Rolls: Follow the recipe for white rolls, substi- tuting molasses for the corn syrup and | cup of whole wheat or eraham flour for 1 cup white flour.

Sugar Topped Buns: Have ready oiled muffin pans, 2 table- spoons of melted butter in a saucer and 2 tablespoons of white sugar in another saucer. Cut the dough in small balls with the scissors. Roll each ball smooth between palms of the hands. Dip the top first in melted butter, then in granulated sugar. Place, sugar side up, in the oiled muffin pans.

Rich Rolls: With the addition of eggs, more sugar and shorten- ing, the rolls get richer and more cake-like in texture. These rich rolls can double for dessert.

BUTTER HORNS

Temperature: 400°F. Time: 15 minutes 1 cake compressed yeast 1 teaspoon salt 14 cup lukewarm water lg teaspoon mace 1 cup scalded milk 3 cues. well beaten Y4 cup shortening 4/4 cups sifted all-purpose flour

lg cup sugar 2 tablespoons softened butter

Soften the yeast in lukewarm water. Scald the milk in the top of a double boiler; add the shortening, sugar, salt and mace. Cool to lukewarm; beat in the softened yeast. Add the well- beaten eggs; blend well. Add the flour, cup by cup; mix to a smooth dough. Knead lightly on a floured board. Place in an oiled bowl; cover and let rise in a warm place until double in bulk (about 2 hours). Punch down to release gas bubbles; divide the dough into three parts. Roll each third in a pie-shaped 9” round. Cut each round into 12 pie-shaped wedges; brush each with softened butter. Roll each wedge, starting from the wide end and rolling towards the centre. Place on an oiled cookie sheet; cover and let rise in a warm place till light. Brush with softened butter; bake in a hot oven. Yield: 3 dozen butter horns.