Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 26

Make the same as Parker House rolls. Roll the dough one-half inch thick, spread with a thin layer of melted butter and cinnamon. Roll up like jelly roll. Cut in slices an inch thick, place them on a well-greased pan one inch apart, sprinkle the top with a little powdered sugar. Let rise in the pans twice the size. Bake in a quick oven fifteen minutes.

Parker House dough can be made in braids, crescents or rolled and cut the same as for cinnamon rolls, without the spice, sugar and currants.

To Make Crescents.—Roll the dough until only an eighth of an inch thick. Cut in pieces about four inches square, and then into triangles. Hold the apex of the triangle in the right hand, roll the edge next to the left hand over and over towards the right, stretch the point and bring it over and under the roll. Bend the ends of the roll around like a horseshoe. Let rise twice the size. Bake in a quick oven.