Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

This roll is used largely as a dinner roll. It is made in the shape of a small French loaf, and weighs about three ounces. The roll is made long with pointed ends, given several cuts, and baked on the hearth and in steam. Take from the French bread doughs No. 896 or No. 898; break up in small pieces and mold round on the board; give some proof and mold in long shape. Set in cloth-lined boxes, in rows, the smooth side down, pinch up the cloth between, and let prove. Then turn onto the peel smooth-side up, cut, and bake in steam. The rolls may be baked without steam, and set on pans dusted with cornmeal and flour, cut and washed before and after baking. 938.— FRENCH SPLIT ROLLS. Use the same dough as for Flutes ; or use No. 899, which makes a roll with a shorter crust. Divide in two-ounce pieces (for hotel use they may be made smaller), mold round on the board, give some proof, and brush over with melted lard; then with a small rolling pin press along the centre, turn over and set on cloths, split-side down. Give good proof, turn over onto the peel, split-side up, and bake on the hearth. 939.— FRENCH BRIOCHE. 1 pint milk, 2 ozs. yeast, 8 to 12 eggs, 1 oz. sugar, 1 lb. butter (from which the salt has been washed), a pinch of salt. Set a warm sponge with the milk and yeast; use a strong flour. When this sponge is ready, add eggs, sugar and salt and work in the flour; then add the butter and make a smooth dough. Let rise, and work over several times; then set in a cool place to stiffen up. After it has cooled and become firmer, it is ready to be molded in different shapes. The regular Brioches are molded in the shape of the cottage loaf, a large flat round bottom and a small top. In this shape it is proved and given some straight cuts all around the sides. Many other fancy shapes are made from this dough: small fingers, twists, crescents, etc., etc. These rolls are baked on pans, and washed with egg-wash before baking. 940.— VIENNA ROLL. KAISERSEMMEL. EMPEEOB'S ROLL. The best known Vienna Bolls are the Kaisersemmel, or Emperor's Boll, and the Kipfl, or Crescent. Many other varieties are made, as Twists, Split Bolls, etc., etc. At Vienna several qualities are made: Water Bolls, Milk Bolls, and rolls which contain shortening. Most all the roUs are baked on the hearth. Only the rolls with shortening are baked on pans. The baking on the hearth and in steam, and the cool treatments, is what gives these rolls the excellent taste which has made them famous the world over. The making of the rolls requires long practise, and if baked and made right cannot be excelled by any other breads. In the American mixtures sugar and lard is used, like in the Vienna breads, and the bread mixtures from No. 903 to No. 905 may be used for rolls with a firmer dough. 941.— VIENNA MILK BOLLS. 1 gallon water, 1 gallon milk, 5 ozs. salt, from 4 to 6 ozs. compressed yeast. Set a sponge with water and yeast as usual. When it falls in the centre, add the milk and salt and make a medium dough with a good spring flour. Let come up well the first time; work over and let come again; then break up in pieces and make into rolls. More milk may be used in this mixture, and also a larger amount of yeast. This dough is best suited for all kinds of Vienna rolls. 942.— VIENNA BOLLS with SHOBTENING. Add to the dough above (best if it is made from all mUk), after all the flour is worked in, one pound and four ounces of butter. The butter should be melted, drawn off and set in a cold place to harden. If added to the cool dough, the rolls have a nice leafy crust when baked. ' 943.— AMEBICAN VIENNA BOLLS, STRAIGHT DOUGH. 2 quarts milk, 2 quarts water, 4 ozs. yeast, 4 ozs. sugar, 12 ozs. lard, 3 ozs. salt. Make a medium firm dough with the ingre-