Vienna Rolls

Ingredients

• One pint new, sweet milk
• one teacupful of yeast
• one teacupful of shortening (half butter, half lard)
• whites of four eggs
• one tablespoonful of white sugar
• one teaspoonful of ginger-root, grated

Method

1. 1

   Stir butter, lard, and sugar for half an hour, add to lukewarm milk, then yeast, and make a batter.

2. 2

   Let rise overnight.

3. 3

   In the morning, add salt, egg whites, and ginger, mix stiff, let rise, roll out, spread with butter, roll into half circles, let rise, rub with egg, and bake in a hot oven.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 67. The excerpt below is the record exactly as published.

VIENNA ROLLS. One pint new, sweet milk, one teacupful of yeast, one teacup- ful of shortening (half butter, half lard), whites of four eggs, beaten to a stiff froth, one tablespoonful of white sugar, one tea- spoonful of ginger-root, grated

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