This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
Flutes and split rolls are made with a dough slightly stiffer than for the jockos: generally both of these kind of rolls are molded at the same time. Prepare a bread dough as explained before, working it exactly the same, the only difference being it must be kept a little stiffer: let it rise for one hour; knead it again to stop the fermentation and remove it from the trough to the table. Divide it up into two and a half ounce pieces and form them into balls; range these at short distances from each other in slightly floured boxes; set the boxes one on top of the other as fast as they are filled and leave them to rise for fifteen to twenty minutes; at the expiration of this time the balls are ready to be molded into any shape desired.
Lay on the table two of the balls of dough, beginning with those first molded; flatten them down with the palm of the hand, raise the ends of the dough and press these ends together; roll them out on the table with the hands to finish lengthening them, then lay at short distances from each other in boxes lightly dredged with white Indian meal. Continue thus until half of the balls are rolled out. Cover these boxes by setting one on top of the other and leave them to rise for twenty-five to thirty minutes.
During the time the flutes are rising split the remainder of the balls of dough. Take six of these balls and range them on the table in rows of two and two. then with a small rolling pin, as described in the article on utensils, split two of them through at the same time; take hold of the edge of the farthest side of each piece and bring it forward; wrap it over half of the front piece so that the molding is on top and the split side underneath, then take these split rolls, one in each hand, and range them against the right side of a box that is already lined with a strip of coarse linen, laying the split side underneath: raise up the linen on the left of the rolls to form a fold which answers for a support, so that while the rolls are rising they cannot fall again. Take six more balls of dough, range them on the table two by two. the same as the first ones; split and lay them on the linen against the others, and continue this operation until all the rolls are shaped. Cover the boxes as fast as they are filled, and leave them to rise for twenty-five to thirty minutes.
As soon as all the rolls are split examine the flutes to see whether they are a third larger than when molded; if so they are ready to be placed in the oven: brush them over with beaten eggs diluted in a little water, using a feather brush; take them up delicately with the hands, one by one, and lay them on the peel; cut three slanting incisions on each with the tip of a small knife and place them in the oven. As soon as they are all in, close the oven door for ten to twelve minutes, according to the degree of heat therein; when a fine golden color take them out. beginning with those first put in. By this time the rolls ought to be ready to go in the oven; take them from the linen, six at a time, turning them over on to the board, as described in the breadmaking utensils, having the split sides uppermost, removing them exactly the same as the jockos; slide them on the peel, and place them in an oven not too hot; as soon as they are all in close the door for a few minutes, and when done take them out, beginning with those first put in.