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Albany Rolls. Vienna Rolls. Delavan Rolls

Make good roll dough with the finest flour and knead it well in layers as already directed for other varieties.

The milk bread dough is understood to be the proper article, but the hotels where milk can be had for bread-making must be very few, and no person not otherwise informed can tell the difference betwixt that and our French roll dough. 1. Mould out little balls as for split rolls. 2. Roll these out in shape of plates, and very thin. 3. Fold these by bringing over two opposite edges and making them meet in the middle, and then bring over the other two edges likewise, making a square piece of folded dough. 4. Roll this out a little flatter, brush over with melted butter or lard, and fold over like other split rolls. They are square ended instead of half moon shapes.

This is the slowest and most tedious of all shapes, but the rolls are almost as flaky as pie paste.

BRIOCHE AND RUSKS,