Mrs. Wilsons Cook Book | Page 8

close together on a well-greased pan. Let rise for
thirty-five minutes, and then brush the tops with egg and water; wash
and dust lightly with sugar. Bake for eighteen minutes in a hot oven. A
small pan of boiling water may be placed in the oven when baking
these rolls.
For variety's sake, part of the dough may be baked plain. To the
balance add caraway seeds, a little citron, nutmeg or a few currants. If
carefully baked and cooled, these rolls may be stored in an air-tight box
and they will keep for several days. To reheat, place in an oven with a
pan of boiling water for ten minutes to freshen.
Egg wash: One egg and one-fourth cup of milk; beat to mix; apply with
small paint brush.
STICKY CINNAMON BUNS
Scald one cup of milk and then place

Four tablespoonfuls of shortening,
One-half cupful of sugar,
One
teaspoonful of salt
in the mixing bowl, and pour over it the scalded milk. Stir to
thoroughly mix and then cool to 80 degrees Fahrenheit. Now dissolve
one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit,
and when the milk is at the proper temperature, add six cupfuls of flour
and work to a smooth dough. Place in a well-greased bowl, turning the
dough around in the bowl so that it will be thoroughly coated with
shortening. Cover and let rise three and one-half hours. Now pull the
sides of the dough into the centre and punch down, turning the dough
over. Let rise again for one hour, then turn on a moulding board and
divide the dough in half. Knead each piece into a ball. Cover and let
rise or spring for ten minutes. Now roll out one-quarter inch thick,
using a rolling pin. Brush with melted shortening and sprinkle well
with brown sugar, using about one cupful. Now dust with two
teaspoonfuls of cinnamon and spread over the prepared dough one and
one-half cupfuls of currants or small seedless raisins. Begin at the edge
and roll like a jelly-roll. Cut in pieces one and one-half inches thick and
then place in prepared pans and let rise for one hour. Then bake in a
moderate oven for forty minutes.
To prepare the pan for the cinnamon buns:
Grease the pan very thickly with shortening and then spread one cupful
brown sugar and one-half cupful of currants or small seedless raisins
evenly over the bottom of the pan. Place buns in pan and let rise for one
hour in a warm place, then bake in a moderate oven for thirty-five
minutes.
Now for the trick. When the buns are baked, brush the pastry board
with shortening, then place
Two tablespoonfuls of brown sugar,
One tablespoonful of water
in a saucepan, mix thoroughly, and then bring to a boil. Now, just as
soon as the buns are baked, turn from the pan at once and brush well
with the prepared syrup, brushing the bottom with the syrup, as

brushing the candied part of the buns prevents it from hardening. Let
cool and then use.
ST. NAZAIRE BUNS
Prepare the dough as for cinnamon buns and when ready to turn on the
moulding board add
One cupful of finely shredded citron,
One-half cupful of brown sugar,

One cupful of seeded raisins.
Work well to distribute the fruit and then form into a long roll three
inches thick. Cut off pieces about one and one-half ounces and form
into buns. Let rest for fifteen minutes and then roll into round buns and
place in a well-greased baking pan and let rise for thirty minutes. Make
a hole in the centre of each bun with a small wooden stick and wash the
buns with egg and milk. Bake in a moderate oven for twenty minutes.
Cool, and then fill the centre with jelly, and ice with water icing.
PINWHEELS
Prepare the dough and roll as for cinnamon buns; cut in slices one-half
inch thick; place inch apart in well-greased baking sheet, let rise
twenty-five minutes, brush with egg wash; sprinkle with finely chopped
peanuts and bake in moderate oven twenty minutes.
CINNAMON CAKE
You can use part of the dough for cinnamon cake. Cut the dough into
pieces and then roll out three-fourths of an inch thick. Place in pans,
stretching and rolling the dough to fit pan. Brush with shortening and
then cover with crumbs, made as follows:
Six tablespoonfuls of flour,
Four tablespoonfuls of brown sugar,

Two tablespoonfuls of shortening,
Two teaspoonfuls of cinnamon.
Rub the mixture until crumbly and then spread as directed. Let rise
thirty-five minutes, bake in hot oven fifteen minutes.

COCOANUT ICING
One-half cupful of confectioner's sugar,
One-half cupful of cocoanut,

Sufficient hot water to moisten.
Spread on the buns with a spatula.
COCOANUT BUNS
Prepare the dough just the same as for cinnamon buns and when ready
to