LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS
For these rolls, any bread dough may be used. In order to get the pieces of uniform size, mold the dough into a roll about one and a half inches in diameter. Cut the roll into pieces one and a half inches long, giving pieces the size of an egg, or make the pieces larger, if desired. Turn each piece into a ball, and then, using both hands, roll it into shape, making a roll which is thick in the center and pointed at each end. See illustration [No. 196].
Place the rolls in pans, giving them sufficient room to rise without touching. When they have a little more than doubled in size, brush the tops with beaten egg diluted with a little milk. Bake them in a quick oven for fifteen or twenty minutes.
For making braids, roll the dough into pencil-shaped pieces about half an inch in diameter and five inches long. Brush each one with melted butter. Press the ends of three pieces together and braid them. Let them rise to double in size, brush the tops with egg and milk, and bake for fifteen to twenty minutes.
Twists are made the same as braids, using two instead of three pieces of dough.
NO. 199. STRIPED BREAD AND BUTTER.