Butter Dips
Quick New Kind of Hot Bread-So Easy

Mixed without shortening!

Really New Wat to make hot bread! You actually make your dough without shortening. Then you dip in butter and bake.
Quick and easy as biscuits. Butter Dips taste like rolls! Rich and buttery, they’re golden-crusted top and bottom, yet soft and tender on the sides. For taste variety, add 1/2 cup grated cheese to dry ingredients or sprinkle paprika, garlic salt or cinnamon and sugar on before baking.

This kitchen-tested recipe was created for Gold Medal Flour. So you’ll bake Butter Dips better-just as you’ll bake everything better-with this famous all-purpose flour.

Try Gold Medal for Butter Dips and you’ll want to bake everything with it! FOr Gold Medal is milled for dependability by the world’s largest flour millers.

Dipped and Baked in Real Butter!

Butter Dips

1/3 cup butter (for pan)
2 1/4 cups sifted GOld MEdal Flour
1 tablespoon sugar
*3 1/2 teaspoons baking powder
*1 1/2 teaspoons salt
1 cup milk

Heat oven to 450 degrees F. (hot) Melt butter in oven in oblong pan, 13×9 1/2×2-inch, remove from oven when butter is melted.

Sift dry ingredients into bowl. Add milk. Stir slowly with fork until dough just clings together (about 30 strokes). Turn out on well floured board.

Knead lightly about 10 times. Roll our 1/2 inch thick into rectangle, 12×8-inch. Cut into half lengthwise, then crosswise into 16 strips.

Dip each strip on both sides in melted butter. Place close together in two rows. Bake 15-20 minutes until golden brown. Serve piping hot. Makes 32 Butter Dips

*If you use Gold Medal self-rising flour, omit baking powder and salt.