_Muffin-rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape
dough into l-inch balls and place in small greased muffin pans. Brush
tops with melted butter. Cover, let rise in warm place 20 minutes, and
bake as directed.
_Knots._ Use recipe for Calumet Pocketbook Rolls (page 21). Roll dough ¼
inch thick on slightly floured board and cut in strips, 6 × ½ inches.
Tie each in loose knot, or shape in figure 8. Place in greased pan;
brush tops with melted butter. Cover, let rise in warm place 20 minutes,
and bake as directed in recipe.
_Finger Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape
dough into balls, then roll out with hand on board until of desired
length. Make rolls smooth and of uniform size. Place in greased pan;
brush tops with melted butter. Cover, let rise in warm place 20 minutes,
and bake as directed in recipe.
_Crescent Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21).
Roll dough ¼ inch thick on slightly floured board and cut in 4-inch
triangles. Roll each, beginning on diagonal, and shape into crescent
with point on top of roll. Place in greased pan; brush tops with melted
butter. Cover, let rise in warm place 20 minutes, and bake as directed
in recipe.
_Poppy Seed Rolls._ Prepare any of the above rolls. Place in greased
pan; brush tops with melted butter and sprinkle generously with poppy
seeds. Cover, let rise in warm place 20 minutes, and bake as directed,
dropping melted butter from teaspoon, instead of brushing on rolls, to
avoid displacing any of the poppy seeds.
Caraway seeds may be sprinkled over rolls instead of poppy seeds, if
desired; or rolls may be topped before baking with a mixture of sugar
and cinnamon. To prepare mixture, add ⅛ teaspoon cinnamon to 1
tablespoon sugar, and mix well.