ROLLS.—­Well kneaded and risen bread dough is made into a variety of small forms termed rolls, by rolling with the hands or with a rolling-pin, and afterward cutting or folding into any shape desired, the particular manner by which they are folded and shaped giving to the rolls their characteristic names.  Dough prepared with rich milk or part cream makes the best rolls.  It may be divided into small, irregular portions, about one inch in thickness, and shaped by taking each piece separately in the left hand, then with the thumb and first finger of the right hand, slightly stretch one of the points of the piece and draw it over the left thumb toward the center of the roll, holding it there with the left thumb.  Turn the dough and repeat the operation until you have been all around the dough, and each point has been drawn in; then place on the pan to rise.  Allow the rolls to become very light, and bake.  Rolls prepared in this manner are termed Imperial Rolls, and if the folding has been properly done, when well baked they will be composed of a succession of light layers, which can be readily separated.

French Rolls may be made by shaping each portion of dough into small oval rolls quite tapering at each end, allowing them to become light, and baking far enough apart so that one will not touch another.

If, when the dough is light and ready to shape, it be rolled on the board until about one eighth of an inch in thickness, and cut into five-inch squares, then divided through the center into triangles, rolled up, beginning with the wide side, and placed in the pan to rise in semicircular shape, the rolls are called Crescents.

What are termed Parker House Rolls may be made from well-risen dough prepared with milk, rolled upon the board to a uniform thickness of about one forth inch; cut into round or oval shapes with the cutter; folded, one third over the other two thirds; allowed to rise until very light, and baked.

The light, rolled dough, may be formed into a Braid by cutting into strips six inches in length and one in width, joining the ends of each three, and braiding.

The heat of the oven should be somewhat greater for roils and biscuit than for bread.  The time required will depend upon the heat and the size of the roll, but it will seldom exceed one half hour.  Neither rolls nor biscuits should be eaten hot, as they are then open to the same objections as other new yeast bread.

BROWN BREAD.—­To one and one fourth cups of new milk which has been scalded and cooled, add one fourth of a cup of lively yeast, three tablespoonfuls of sugar, and one cup each of white flour, rye flour or sifted rye meal, and yellow corn meal.  With different brands of flour there may need to be some variation in the quantity of liquid to be used.  The mixture should be thick enough to shape.  Allow it to rise until light and cracked over the top; put into a bread pan, and when again well risen, bake for an hour and a half or two hours in an oven sufficiently hot at first to arrest fermentation and fix the bread cells, afterwards allowing the heat to diminish somewhat, to permit a slower and longer baking.  Graham flour may be used in place of rye, if preferred.