This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Use either Sweet Dough No. 1 or No. 2.
Roll out into a square sheet about 1/4 inch thick, 18 inches wide and any length according to quantity desired. Brush over with melted butter and bestrew with sugar and cleansed currants and a little cinnamon.
Make this sheet of dough into a roll, commencing on the upper edge; then, with a sharp knife, cut into slices 1/2 inch thick.
Lay them on well-greased baking sheets which have first been strewn with sugar; let rise until double in size. (When placing on baking sheets place close together with cut side up and down.)
Then bake in a brisk oven; move baking sheets occasionally while in the oven, to assure being baked well on the bottom.
Brush over quickly with sugar water as removed from oven and turn out of pans immediately to prevent them from sticking to the pan.