These rolls are also called FRANKFORT EOLLS, because they are very convenient to use for a sandwich with the frankfort sausage. The rolls are made a little longer than the well- known sausage. They were sold in very large quantities during the Columbian Exposition, hence the name. The rolls may be made from any cheap roll dough, but should be proved light and have a soft crust. 957.— SANDWICH ROLLS, PLAIN. 1 gallon water, 2 ozs. yeast, 10 ozs. sugar, 1 lb. lard, 2 ozs. salt. Make a straight dough with the ingredients. Let come up and work over twice. Mold round and set on pans single. Give good proof, and bakie in about 450° Fahr., so they have a soft crust. 958.— GRAHAM ROLLS. Use the Graham bread dough No. 921 or No. 922. Mold in round or oval shape, set on pans, give medium proof, and bake in a good heat. 959.— GRAHAM GEMS. Take from mixture No. 925. Mold round and set in gem or small muffin pans. Set in a warm prover to come up half, and bake in a good heat. Or take the following mixture : Three pounds of graham flour, one pound of wheat flour, three ounces of baking powder, two ounces of lard, three ounces of molasses, one-half ounce of salt✪ Graham and Wheat Flour Mixture. Sift the baking powder in the flour, make a bay in the centre, add the salt and molasses and the melted lard, mix with milk or water to a slack dough. Drop at once in the gem pans, and bake in a good heat. 960.— SPECIAL HOTEL BREADS. Bakers in hotels are often called upon to make special breads for parties, banquets, etc. While generally the Vienna and French bread is used, many caterers prefer to serve a small individual loaf or roll to each person. This is an old custom brought over from Europe, where it has been in use for many years. The largest of these loaves is made in the shape of the Vienna loaf, or French loaf, weighs about seven ounces in the dough. It is made just long enough to fit exactly the oval silver tray in which it is served. The smallest loaf or roll is not more than two inches long, and weighs not quite one-half ounce. It is used to serve with soups, like consomme, or bouillon. As these breads are made to suit the fancy of the dinner-givers or caterers, they differ con- siderably in size, weight and quality. The small loaves like the French flute, about four ounces in weight, are mostly in use for a dinner loaf. Another is made of all milk dough, like the Vienna or French loaf, given several cuts. Another one is cut from end to end along the centre, which makes it look like a split loaf. One loaf is made round, from Vienna dough. It is cut across the centre before baking. These breads should be baked in steam and on the hearth, and have a good crust. They can also be baked on pans and without steam, but then should be washed with a light egg- wash before baking. A Vienna dough is considered best for these rolls, except where a very crisp, hard-crusted bread is wanted, it is preferable to use an all- water dough. For light luncheons, teas and receptions, where no heavy dishes are served, a light and rich bread is served, something like the French or Vienna Brioches (see Nos. 939 and 944), made in fancy shapes, like crescents, twists or fingers. Other breads used at dinners are SOUP STICKS, CHEESE STICKS, CHEESE STRAWS, PULLED BREAD, etc., etc. Cater- ers charge twenty cents per dozen for cheese and soup ^ticks and fancy finger rolls and brioches, so that there is a good profit in these breads. All these small breads should be made neat and attractive in appearance; the soup sticks and cheese straws small and dainty; better have them rather small than too large, to be in accordance with the other attractions which pertain to a good table. 961.— SOUP STICKS. Take Vienna or American Rolls dough with a good shortening, but very little sugar✪ Soup Sticks in it.

AI-modernized reading of the original text

These rolls are also called FRANKFORT EOLLS, because they are very convenient to use for a sandwich with the frankfort sausage. The rolls are made a little longer than the wellknown sausage. They were sold in very large quantities during the Columbian Exposition, hence the name. The rolls may be made from any cheap roll dough, but should be proved light and have a soft crust. 957.— SANDWICH ROLLS, PLAIN. 1 gallon water, 2 ozs. yeast, 10 ozs. sugar, 1 lb. lard, 2 ozs. salt. Make a straight dough with the ingredients. Let come up and work over twice. Mold round and set on pans single. Give good proof, and bake in about 450° Fahr., so they have a soft crust. 958.— GRAHAM ROLLS. Use the Graham bread dough No. 921 or No. 922. Mold in round or oval shape, set on pans, give medium proof, and bake in a good heat. 959.— GRAHAM GEMS. Take from mixture No. 925. Mold round and set in gem or small muffin pans. Set in a warm prover to come up half, and bake in a good heat. Or take the following mixture : Three pounds of graham flour, one pound of wheat flour, three ounces of baking powder, two ounces of lard, three ounces of molasses, one-half ounce of salt. Sift the baking powder in the flour, make a bay in the centre, add the salt and molasses and the melted lard, mix with milk or water to a slack dough. Drop at once in the gem pans, and bake in a good heat. 960.— SPECIAL HOTEL BREADS. Bakers in hotels are often called upon to make special breads for parties, banquets, etc. While generally the Vienna and French bread is used, many caterers prefer to serve a small individual loaf or roll to each person. This is an old custom brought over from Europe, where it has been in use for many years. The largest of these loaves is made in the shape of the Vienna loaf, or French loaf, weighs about seven ounces in the dough. It is made just long enough to fit exactly the oval silver tray in which it is served. The smallest loaf or roll is not more than two inches long, and weighs not quite one-half ounce. It is used to serve with soups, like consomme, or bouillon. As these breads are made to suit the fancy of the dinner-givers or caterers, they differ considerably in size, weight and quality. The small loaves like the French flute, about four ounces in weight, are mostly in use for a dinner loaf. Another is made of all milk dough, like the Vienna or French loaf, given several cuts. Another one is cut from end to end along the centre, which makes it look like a split loaf. One loaf is made round, from Vienna dough. It is cut across the centre before baking. These breads should be baked in steam and on the hearth, and have a good crust. They can also be baked on pans and without steam, but then should be washed with a light eggwash before baking. A Vienna dough is considered best for these rolls, except where a very crisp, hard-crusted bread is wanted, it is preferable to use an allwater dough. For light luncheons, teas and receptions, where no heavy dishes are served, a light and rich bread is served, something like the French or Vienna Brioches (see Nos. 939 and 944), made in fancy shapes, like crescents, twists or fingers. Other breads used at dinners are SOUP STICKS, CHEESE STICKS, CHEESE STRAWS, PULLED BREAD, etc., etc. Caterers charge twenty cents per dozen for cheese and soup ^ticks and fancy finger rolls and brioches, so that there is a good profit in these breads. All these small breads should be made neat and attractive in appearance; the soup sticks and cheese straws small and dainty; better have them rather small than too large, to be in accordance with the other attractions which pertain to a good table. 961.— SOUP STICKS. Take Vienna or American Rolls dough with a good shortening, but very little sugar in it.

Records on this page

Graham and Wheat Flour MixtureSoup SticksCheese StrawsPulled Bread

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