Rolls (Kipfeln).—These are a form of Austrian roll allied to the croissants, already given. In fact, in Germany the latter are usually known as Milch Kipfeln. If, when made up either into crescents or a kind of slender torpedo shape, these rolls are dipped in coarse table salt and carraway seeds, after brushing them over with milk, they are, when baked, known as Saltz Kipfeln. Kaiser semmel are made of the same dough as the other rolls (only remembering that for this purpose a teaspoonful of caster sugar and 1oz. more butter should be allowed to the pound of dough, as it needs to be a good deal firmer than if to be used in loaf making), shaped in little round rolls or cakes, which are then cut diagonally from the centre to the circumference five times, at equal distances, and baked in the usual way.