▁water , ▁cre am , ▁and ▁sometimes ▁br andy ), ▁le aven ing ▁( ye ast ▁or ▁s ourd ough ), ▁salt , ▁and ▁sometimes ▁sugar . ▁Common ▁reci pes ▁have ▁a ▁fl our ▁to ▁but ter ▁ratio ▁of ▁about ▁ 2 : 1 . ▁ ▁The ▁normal ▁method ▁of ▁prepar ation ▁is ▁to ▁make ▁the ▁d ough , ▁let ▁it ▁rise ▁to ▁double ▁its ▁volume ▁at ▁room ▁temperature ▁and ▁then ▁p unch ▁it ▁down ▁and ▁let ▁it ▁rise ▁again ▁in ▁the ▁re fr iger ator ▁for ▁varying ▁periods ▁( acc ording ▁to ▁the ▁reci pe ), ▁ret arding ▁the ▁d ough ▁to ▁develop ▁the ▁flav or . ▁Re fr iger ation ▁also ▁st iff ens ▁the ▁d ough , ▁which ▁still ▁r ises , ▁al beit ▁slowly , ▁making ▁it ▁easier ▁to ▁form . ▁The ▁d ough ▁is ▁then ▁sh aped , ▁placed ▁in ▁containers ▁for ▁the ▁final ▁proof ing , ▁and ▁generally ▁br ushed ▁on ▁top ▁with ▁an ▁egg ▁was h ▁before ▁being ▁b aked ▁at ▁ ▁until ▁the ▁cr ust ▁brow ns ▁and ▁the ▁interior ▁reaches ▁at ▁least ▁. ▁The ▁first ▁rise ▁time ▁for ▁small ▁roll s ▁is ▁ 1 ▁to ▁ 1 ½ ▁hours , ▁for ▁larger ▁b rio che ▁the ▁time ▁is ▁length ened ▁until ▁the ▁lo aves ▁double . ▁ ▁History ▁ ▁The ▁first ▁recorded ▁use ▁of ▁the ▁word ▁in ▁French ▁dates ▁from ▁ 1 4 0 4 . ▁It ▁is ▁att ested ▁in ▁ 1 6 1 1 ▁in ▁Cot gra ve ' s ▁A ▁D