2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
1 tablespoon butter or other shortening
⅔ cup milk
Sift flour once, measure, add baking powder and salt, and sift again.
Cut in shortening; add milk all at once and stir carefully until all
flour is dampened. Then stir vigorously until mixture forms a soft dough
and follows spoon around bowl. Turn out immediately on well floured
board and knead lightly 2 to 3 minutes. Roll ¼ inch thick. Cut with
floured 2-inch biscuit cutter. Fold double and press edges together
lightly. Place in greased pan; brush tops with melted butter. Cover and
let rise in warm place 20 minutes. Bake in hot oven (425°F.) 10 minutes.
Again brush tops with melted butter; continue baking 5 to 10 minutes.
Remove from oven; brush tops with butter. Makes 18 rolls.