2 cups cake flour, sifted
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1 tablespoon margarine or shortening
2/3 cup milk
Sift cake flour once, measure. Add Clabber Girl Baking Powder and salt; 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 onto a well-floured board and knead lightly 2 or 3 minutes. Roll 1/4-inch thick. Cut with floured 2-inch biscuit cutter. Fold double and press edges together lightly. Place in prepared pan; brush tops with melted butter. Cover and let rise in a warm place 20 minutes.
Bake at 425 degrees for 10 minutes. Brush tops again with melted butter; continue baking 5 to 10 minutes. Remove from oven; brush tops with butter. Makes 18 rolls.
Poppy seed rolls:
Prepare Pocketbook Rolls as directed above. Place in prepared pan; brush tops with melted butter and sprinkle generously with poppy seeds. Cover, let rise in warm place 20 minutes and bake as directed. Drip melted butter from teaspoon instead of brushing on rolls to avoid displacing any of the poppy seeds.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally published in the 1934 “Clabber Girl Baking Book”