2 cups sifted flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
4 tablespoons butter or other shortening
¾ cup milk (about)
3 tablespoons butter
⅓ cup brown sugar, firmly packed
½ teaspoon cinnamon
½ cup currants or raisins
4 tablespoons butter
4 tablespoons brown sugar
Sift flour once, measure, add baking powder and salt, and sift again.
Cut in shortening; add milk gradually until soft dough is formed. Turn
out immediately on slightly floured board and knead 30 seconds, or
enough to shape. Roll ¼ inch thick. Cream together butter, sugar, and
cinnamon; spread on dough, and sprinkle with currants. Roll as for jelly
roll. Cut in 1-inch slices. Melt 4 tablespoons butter in 8 × 8 × 2-inch
pan, add 4 tablespoons brown sugar, and mix well. Place rolls in pan,
cut-side down. Bake in hot oven (425°F.) 15 minutes; then decrease heat
to moderate (350°F.) and bake 15 minutes longer. Remove from pan at
once. Makes 10 to 12 rolls.
When rolls are baked in a smaller pan, use less butter and sugar for
mixture in pan.