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.
Ingredients used: 10 quarts milk. 10 quarts water.
1 lb. salt.
1 1/2 lbs. sugar.
1 1/2 lbs. lard.
1 lb. Fleischmann's Yeast.
Set sponge with the water and Yeast. The sponge should be soft, using about two pounds of flour to a quart of water.
As soon as sponge commences to break, before receding add the milk and other ingredients and make a medium stiff dough. The average temperature of the dough should be about 76 degrees F.
Allow dough to get full proof, then knock down well, allow to rest for another half hour, or until it has again 2-3 of its full proof, knock down again and allow to rest for 20 minutes more. Roll into small round balls, the same as for rolls, allow to prove for 15 to 30 minutes, according to temperature, then make up into proper shapes. The forming of Kaiser semmels takes considerable practice, and great care must be taken in the forming of these rolls. If dough is young, dust the balls with Rye Flour, before making up semmels.