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

dients. Let the dough come up and work over twice; then it is ready to form into rolls. The rolls are baked on pans, and can be baked without steam, if an egg-wash is applied before baking. 944.— VIENNA BRIOCHES. The Vienna Brioches are not made as rich as the French kind, but make a nice roll. It is made in many fancy shapes, like twists, snails, knots, small crescents, etc. A small round roll is made with sultana raisins. The rolls are baked on pans, and washed with eggs before baking. Take one pint of milk, two ounces of yeast, one ounce of sugar, a pinch of salt, eight ounces of butter, and four eggs. Make a light sponge with milk and yeast. When ready, add the beaten eggs, sugar and salt; add the flour, and last, the butter. Make a medium dough, let come up and work over, and set in a cool place for one hour to get firm. Then it is ready to form the different shapes. Give good proof and bake to a nice golden color. 945.— HAMBURG RUNDSTUCK. GERMAN BRODCHEN. HAMBURG ROLLS. 1 gallon milk, 8 ozs. yeast, 2% ozs. salt. The method used in Hamburg is to make a slack straight dough with the ingredients, using a good patent flour. Set to raise in a warm place for half an hour; then throw out on the table, dust well with flour and work over in small pieces of not more than one pound, and put back in box or bowl to prove. The dough should be worked over in this manner from four to five times every half hour. In a warm place, this dough should then be full of life and ready to mold into rolls. Break in two ounce pieces, mold in long ovals and set in dusted boxes or on floured cloths; let prove. Then set on the peel, give a deep cut across, and bake on the hearth and in steam. Another way of making these rolls is to use a slack Vienna dough. Mold the rolls in ovals and set on pans dusted with flour and cornmeal, set to prove in a moist prover; give half proof, cut across, and set back to finish proving, and bake in steam. If baked without steam, they should be washed with water before baking, and with a thin cornstarch wash when done. 946.— GERMAN WATER ROLL. (SEMMEL.) These rolls 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 [illustration: Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, p. 111] in cloth-lined boxes, pinch the cloth up between and lard together and rub it into some flour, the rows and set to prove. Bake on the hearth add it to the sponge and make a medium firm and in steam, or bake on pans, like the Ham- dough; let come up once, and work over and burg rolls. make into rolls. 947.— GERMAN BUTTER BOUi. SPLIT ROLL. 6 quarts milk, 6 ozs. yeast, 4 ozs. sugar, 4 ozs. salt, 3 lbs. butter and lard. Set a very soft sponge with half of the liquid and yeast. When the sponge is ready, add the salt, sugar and flour, and, last, the lard. Work the dough well and let rest for one hour; work over twice and mold round in two-ounce pieces; set in cloth-lined boxes and mold like the Hamburg roll (No. 945). When ready for the oven, in place of cutting across, cut lengthwise, not very deep, and bake in steam. The same mixture is made into split rolls, like the French split roll (see No. 938), and baked in the same manner. 948.— AMERICAN ROLLS. ALBANY ROLL. All the Vienna and French rolls are made by the American bakers, but generally richer and with a softer and more brittle crust. The American roll, which has many names, is known as the PARKER HOUSE ROLL, the ALBANY BOLL, the POCKET-BOOK ROLL, etc., and is made after a variety of recipes. The rolls can be made by the sponge method, or with a straight dough.