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.
Roll out into a square sheet, same as for cinnamon buns, brush over with lard or butter, bestrew with sugar and currants, then make into a roll, beginning at the upper edge. Cut off in pieces of 1 to 1 1/2 inches thick, according to size desired; place on well-greased baking sheets with the palm of the hand and allow to rise; when double in size brush over with egg wash, then let rise again for 20 minutes and bake in brisk oven. While still hot, wash either with vanilla or lemon icing, or allow to cool and dust with powdered sugar.