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American Vienna Rolls
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 9
The rolls are baked on pans and can be baked without steam if an egg-wash is applied before baking.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
560Calories
12 gProtein
28 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein12 g
Carbohydrates28 g
Fiber3.4 g
Sugars23 g
Total Fat46 g
Saturated Fat19 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol62 mg
Sodium3762 mg
Potassium448 mg
Calcium279 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus299 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.3 mg
Folate295 mcg
Choline61 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 131. The excerpt below is the record exactly as published.
AMEBICAN VIENNA BOLLS, STRAIGHT DOUGH. 2 quarts milk, 2 quarts water, 4 ozs. yeast, 4 ozs. sugar, 12 ozs. lard, 3 ozs. salt
Cook this with the app: pantry check, scaling, and the assistant.