Dough - 1 pt. milk 1/2-3/4 teaspn. salt

1/2-1 cake compressed yeast 2 tablespns. oil or 2-4 tablespns. liquid yeast about 3 pts. flour

Add yeast to warm milk with flour for batter; let rise, add salt, oil, and flour to knead. Knead and pound dough until elastic.

Let rise in bulk or roll out at once. 1 tablespn. of sugar is sometimes added to light sponge; also I egg or 2 yolks or 2 beaten whites.

An excellent way is to let the dough rise in bulk after kneading, and when light, turn from the oiled bowl on to the board and roll out without mixing.

Parker House Rolls

Roll dough 1/2 in. thick, cut out with large biscuit cutter, press across the center or a little one side of the center with a small round stick (the bakers have a piece of broom handle rubbed smooth with sandpaper) or knife handle, brush one side with oil or butter and fold the other side over, place on oiled and floured pan with spaces between so the shape will not be spoiled in baking. Let rise until very light, when nearly light, wring a cloth out of warm water, not too dry, and lay it over the rolls for a short time. Bake in quick oven.

Crescent Rolls

Roll the dough as nearly square as possible, less than 1/4 in. thick, cut into strips 7 in. wide, cut the strips into squares and the squares diagonally into halves; brush lightly with water, then commence to roll firmly from the long side, opposite the point of the triangle; leave the point underneath. Lay on the pans in the shape of a horseshoe, when light, bake in a quick oven. May brush with white of egg or thin cooked starch paste when nearly done.

Vienna Rolls

Are made by shaping the same as the Vienna loaf (a little smaller at each end), about 6 in. in length. When the rolls are light in the pan, gash the top of each diagonally three times with a sharp knife. Bake in a moderate oven.

Roll dough into a long strip, cut into 3-in. lengths, lay close together in pan, brush with syrup made by cooking together for one minute equal quantities of milk and sugar; let rise, bake, for Finger rolls.

Sometimes roll dough thick and cut with small round cutter.

Shamrock Rolls

Put three small round balls of dough in each gem or muffin cup.

Cleft Rolls

Make dough into balls; when light, cut each roll across the top with a sharp knife, about 1 in. deep, or, once each side of the center, or, once each way, making a cross roll.

Buttermilk Rolls

1 pt. buttermilk 1/2-3/4 cup oil

4 tablespns. yeast with warm water to make 1/2 cup

1 tablespn. sugar 1 teaspn. salt white flour

Warm buttermilk, add yeast and sugar with flour for sponge; when light, add salt, and flour for soft dough, let rise and shape into rolls.

Swiss Rolls. Bennett's

1 1/2 cup skimmed milk 1 cake compressed yeast

1 tablespn. sugar 1/2 teaspn. salt

1 1/2 tablespn. butter 1 egg, white flour

Boil milk, sugar and butter together, cool, add yeast, sprinkle in flour gradually, agitating and beating liquid with batter whip; beat in the egg and flour, beating with strong spoon, for a very stiff batter, so stiff that it beats hard (may knead to soft dough). Leave in warm kitchen 1 hr. or longer, set in ice box for several hrs. or 2 days; roll, handling lightly, 3/4 in. thick, spread with soft butter, roll up, cut off 1 1/2 in. thick, let rise, bake in moderate oven. The dough may be baked in loaves and used for dainty sandwiches.

Crumb Rolls

Sponge - 1 pt. skimmed milk 2/3 cake yeast

1/3 cup oil 4 cups bread flour

When light-2 cups dry bread crumbs (not very fine), a little salt if crumbs are not very salt, flour to knead rather soft.

Shape, and bake when light.

One chef made himself famous by making rolls of crumbs.

Crumb Rolls of Brown Bread

Sponge - 1 pt. water 2/3 cake of yeast

2 tablespns. oil 3 cups bread flour

When light-1/2 teaspn. salt

1 qt. fine, stale, brown bread crumbs

2 cups flour, or enough to knead

Let rise in bulk, shape as desired, bake when light.

Rolled Rolls

Roll dough for rolls (p. 438) in a square 1/4-1/2 in. thick, brush with butter or not, sprinkle with maple sugar or chopped hickory nuts or granulated sugar and ground coriander or anise seed, with or without currants or raisins, or with a mixture of chopped citron, English walnuts and sugar (maple or granulated), or chopped nuts, figs, raisins and cocoanut. Roll tight, cut from the end in 1 or 1 1/2 in. lengths, lay close together in pan, let rise, and bake in moderate oven. Or, roll bread dough out and spread with hard sauce flavored with vanilla, lemon, coriander or anise. Sprinkle with currants or raisins. Roll, hake, glaze with sugar and hot water.