Vienna Rolls

Ingredients

• one teacupful of German yeast
• one quart of lukewarm milk
• one pound of fine flour
• one tablespoonful of salt
• one tablespoonful of moist sugar
• melted lard or water

Method

1. 1

   Dissolve the yeast in lukewarm milk, stir in flour, and set to sponge.

2. 2

   After three hours, add salt and sugar, and make into a stiff dough.

3. 3

   Let rise for four hours, then roll out to an eighth of an inch thick, cut into strips, and then into triangles.

4. 4

   Roll them up, shape into crescents, brush with melted lard or water, let rise for half an hour, and bake for about ten minutes until lightly colored.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 97. The excerpt below is the record exactly as published.

Vienna Rolls. Dissolve one teacupful of German yeast in one quart of lukewarm milk, stir in one pound of fine flour, and set to sponge. Three hours afterwards add one table- spoonful each of salt and moist sugar, and make all up into a stiff dough. Let this rise for four hours, then work it well on a table or board, and roll out to about an eighth of an inch in thickness, then cut it into strips about six inches in width; these must be cut again into long triangles, not very wide at the base. Roll these pieces up, commencing at the base or bottom, and the top of the triangle will come in the centre of the roll. Roll them a little with the hands, then put them into a crescent shape on to a baking-sheet, and brush over with melted lard or water

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