Calumet brings you quicker, easier ROLLS & BREAD
Reading edition
Store fruit bread overnight before cutting
Calumet Pocketbook Rolls
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.
Swedish Tea Rolls
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoons salt ½ cup butter or other shortening ⅔ cup milk
⅓ cup sugar 1 teaspoon cinnamon
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 slightly floured board and knead 30 seconds. Roll ¼ inch thick. Cut in 2½-inch squares. Fold each square in half and press cut edges into mixture of sugar and cinnamon. Sprinkle thickly with more sugar and cinnamon. Place on ungreased baking sheet and bake in hot oven (450°F.) 15 minutes. Makes 18 rolls. Chopped nut meats may be added to sugar mixture.
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Novelty Rolls
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.
Quick Cinnamon Rolls
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.
Whole Bran Brown Bread
1½ cups sifted flour 3 teaspoons Calumet Baking Powder ½ cup sugar ½ teaspoon salt ½ cup raisins 1 cup milk 3 tablespoons molasses 1½ cups Post’s Whole Bran 1 egg, well beaten 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add raisins. Pour milk and molasses over Post’s Whole Bran; add egg and shortening. Add to flour mixture and blend. Bake in greased loaf pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1 hour, or until done. Bread should be stored for at least a day before cutting in thin slices.
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Corn Bread
1¼ cups sifted flour 2¼ teaspoons Calumet Baking Powder 2 tablespoons sugar 1 teaspoon salt 1 cup yellow corn meal 2 eggs, well beaten 1¼ cups milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs and milk; add to dry ingredients, mixing well. Add shortening. Turn into greased 9-inch layer pan or 8 × 8 × 2-inch pan; bake in hot oven (425°F.) 40 minutes, or until done. Cut in wedge-shaped or square pieces.
Crusty Corn Sticks
Use recipe for Corn Bread. Bake in well greased corn-ear pans, or greased bread-stick pans in hot oven (425°F.) 20 to 25 minutes, or until done. Makes 2 dozen corn-ear sticks, or 3 dozen short corn sticks.
Fruit Bread
2 cups sifted flour 4 teaspoons Calumet Baking Powder 1½ teaspoons salt ¾ cup sugar 2 cups Graham flour ¾ cup candied orange peel, thinly sliced ¾ cup broken nut meats 2 eggs, well beaten 1⅔ cups milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine Graham flour, orange peel, and nuts, and add to flour mixture. Combine eggs, milk, and shortening. Add to flour and blend. Bake in two greased loaf pans, 7 × 3 × 2½ inches, in moderate oven (350°F.) 1 hour, or until done. Bread should be stored for at least a day before slicing.
For delicious sandwiches, cut Fruit Bread in thin slices and spread with softened butter or with well seasoned cream cheese.
Quick Coffee Cake
2 cups sifted flour 2 teaspoons Calumet Baking Powder ¾ teaspoon salt ½ cup sugar 6 tablespoons butter or other shortening 1 egg, well beaten ½ cup milk
1½ tablespoons melted butter 4 tablespoons sugar 1 tablespoon flour ½ teaspoon cinnamon
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening. Combine egg and milk; add to flour mixture, stirring until mixture is blended. Turn into greased 9-inch layer pan, spreading dough evenly. Brush top with melted butter. Sprinkle with mixture of sugar, flour, and cinnamon. Bake in hot oven (400°F.) 25 to 30 minutes.
Sandwich Nut Bread
3 cups sifted flour 3 teaspoons Calumet Baking Powder 1 teaspoon salt ¾ cup sugar 1 cup chopped nut meats 2 eggs, well beaten 1¼ cups milk 4 tablespoons melted butter or other shortening
Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add nuts and mix well. Combine eggs and milk; add to dry ingredients and blend. Add shortening. Bake in greased loaf pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1¼ hours.
Southern Spoon Bread
¾ cup yellow corn meal 1 teaspoon salt 3 tablespoons melted butter 1 cup boiling water 1 cup milk 2 eggs, well beaten 2 teaspoons Calumet Baking Powder
Combine corn meal, salt, and butter. Stir in boiling water slowly and beat until smooth. Add milk, eggs, and baking powder. Mix well. Turn into greased casserole or pan, 8 × 8 × 2 inches, and bake in moderate oven (350°F.) 40 to 50 minutes, or until firm.
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