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.
1 pt. water.
3 lbs. sugar.
4 oz. Fleischmann's Yeast.
1-3 oz. salt.
Dissolve the yeast and 1 1/2 lbs. of the sugar in the water; then add the eggs; beat the whole until thoroughly mixed; then add sufficient flour to make a soft sponge. Allow this sponge to rise for three hours. The average temperature should be 80 degrees F.
Add the remaining 1 1/2 lbs. sugar, together with the salt (and 6 oz. of melted butter must be dissolved previously in as little water as possible.) Mix this well with sponge; then make a dough of the same stiffness as for rolls.
Allow to rest for 45 minutes; then break off into 3-oz. pieces, roll into round balls and allow to rest for 20 minutes. Then proceed the same as for crescent rolls, only roll them on a well-greased bench, instead of in flour, as done for crescent rolls. When the rolls are made lay them in snail form on well-greased pans. Allow to rest for 12 hours; then bake in brisk oven.
The dough for these rolls can be made the day previous to baking, so that if the rolls are placed on pans at 5 P. M. one day, they are ready to be baked off at 5 A. M. the following day. When cool sprinkle them with XXXX sugar.