These forms of bread may be made from any of
the bread recipes by adding to the mixture shortening, sugar, eggs,
fruit, nuts, spices, flavoring, or anything else desirable. Since these
things in any quantity retard the rising of the sponge or dough, they
should be added after it has risen at least once. Rolls, buns, and
biscuits may be made in various shapes, as is shown in Fig. 18. To shape
them, the dough may be rolled thin and then cut with cutters, or the
pieces used for them may be pinched or cut from the dough and shaped
with the hands. After they are shaped, they should be allowed to rise
until they double in bulk. To give them a glazed appearance, the surface
of each may be brushed before baking with milk, with white of egg and
water, or with sugar and water. Butter is also desirable for this
purpose, as it produces a crust that is more tender and less likely to
be tough. Rolls, buns, or biscuits may be baked in an oven that has a
higher temperature than that required for bread in the form of loaves,
as is indicated in Fig. 4, and only 15 to 20 minutes is needed for
baking them. If such forms of bread are desired with a crust covering
the entire surface, they must be placed far enough apart so that the
edges will not touch when they are baking.
[Illustration: Fig. 18]
So that experience may be had in the preparation of rolls, buns, and
biscuits there are given here several recipes that can be worked out to
advantage, especially after proficiency in bread making has
been attained.
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