Crescents or Vienna Rolls

Ingredients

• 1 cup milk, scalded
• 0.5 cup butter
• 1 tablespoonful sugar
• 0.5 teaspoonful salt
• White of 1 egg
• About 4 cups flour

Method

1. 1

   Melt the butter, sugar, and salt in the hot milk; when lukewarm, add the yeast, then the beaten white and flour.

2. 2

   Knead until smooth and fine-grained.

3. 3

   Let it rise overnight or till light.

4. 4

   Shape into small balls; then roll into sticks a foot long.

5. 5

   Let them rise slowly and bake in a moderate oven.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 48. The excerpt below is the record exactly as published.

Crescents^ or Vienna Rolls ^ roll the dough until only an eighth of an inch thick ; cut into pieces five inches square and then into triangles. Hold the apex of the triangle in the right hand, roll the edge next the left hand over and over towards the right, stretch the point and bring it over and under the roll ; bend the ends of the roll around like a horseshoe, being careful to keep in the folding. Any dough that is quite stiff may be shaped with the hands into small, oval rolls with quite tapering ends, and baked far enough apart to allow each roll to have a crust all over. These are called French Rolls, Any of these rolls may be rubbed with a cloth dipped in melted butter ; or, better still, twist a piece of butter in a clean cloth and rub it over them just as they are taken from the oven. Melt the butter, sugar, and salt in the hot milk ; when lukewarm, add the yeast (if compressed, dissolve in three Sticks. 1 cup milk, scalded. cup butter. 1 tablespoonful sugar. % teaspoonful salt. cake compressed yeast, or 3 tablespoonfuls liquid yeast. Wliite of 1 egg. About 4 cups flour

Cook this with the app: pantry check, scaling, and the assistant.