German Water Roll (Semmel)
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 132. The excerpt below is the record exactly as published.
GERMAN WATER ROLL. (SEMMEL.) These roUs are made from sponge dough, and any of the doughs used for the French or Vienna breads may be used. Take from the dough and break in one ounce pieces, mold round and set on board to give a little proof; take two pieces and press lightly together, set PAUL KICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. Ill in cloth-lined boxes, pinch the cloth up between and lard together and rub it into some flour
Cook this with the app: pantry check, scaling, and the assistant.