Vienna Rolls

Ingredients

• 2 yeast cakes
• 1/4 cup of lukewarm milk
• 1 cup sifted flour
• 3 pints flour
• 2 tablespoonfuls sugar
• 1 teaspoonful salt
• 1 1/2 cupful lukewarm milk
• 2 ounces of butter
• 1 beaten egg

Method

1. 1

   Break yeast into lukewarm milk, add sugar, and let rise.

2. 2

   Mix flour, yeast, and milk into a soft dough.

3. 3

   Let rise until very light.

4. 4

   Sift flour, add sugar, salt, and milk, work into a firm dough.

5. 5

   Knead well, add butter, knead longer, then add leaven.

6. 6

   Let rise until doubled, divide into small parts, roll into balls, set in buttered pans, let rise, make incisions, brush with egg and milk, and bake until golden.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 368. The excerpt below is the record exactly as published.

2 yeast cakes into 1 cup of lukewarm milk, add 1 teaspoonf ul sugar, set the cup in a warm place till the yeast rises to the surface. Sift 1 pint of flour into a bowl, add 1 teaspoonful salt, 1 cup lukewarm milk, and the yeast, mix into a smooth batter ; cover and set it in a warm place to rise till very light, which will take about 1 hour. In the meantime stir 6 ounces butter with 6 ounces sugar to a cream, add 2 eggs and the grated rind of 1 lemon, mix well together ; then add the sponge and suffi- cient flour to make a soft dough. Turn it on to a floured board ; add Vs cupful seedless raisins and 1 cupful flne-sliced citron ; work until it does not stick to the hands. Beturn the dough to the bowl, cover and let it rise in a warm place to double its size, then mold it lightly into a loaf, put into a round buttered form or in a form with a tube in center ; let it rise again to double its size, brush over with beaten egg mixed with a little milk, and bake 1 hour in a medium- hot oven, or till done. Yienna Bolls. — Break 2 yeast cakes into Yg cup of lukewarm milk, add 1 teaspoonful sugar, let stand till the yeast rises to the surface. Put 1 cup sifted flour into a bowl, add the yeast, ahd mix to a soft dough ; lay it into a bowl, pour over Y^ gill warm milk, cover and let stand till very light (this is called leaven). In the meantime sift 3 pints flour into a bowl, add 2 tablespoonfuls sugar, 1 teaspoonful salt, and lYs cupful lukewarm milk, and work into a firm dough ; put it on to a floured board and knead well ; then break the dough into small pieces, knead them again together into a smooth dough ; repeat this three times ; then add in small pieces 2 ounces of butter. Knead the dough five minutes longer, then add the leaven ; work until the dough is perfectly smooth and does not stick to the hands, adding more flour if necessary. Lay the dough in a warm BREAD, CAKES, Etc. 55S bowl, cover and let rise to double its size. Then divide the dough in small parts 2 ounces in weight ; roll each into a round baU, then roll them lengthwise and pointed at the ends, set them in buttered tin pans, cover and let rise till light Make with a small sharp knife 2 small incisions on top of each ; mix 1 beaten egg

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