Vienna Rolls

Ingredients

• spread each thinly with soft butter
• brush over with white of egg (not beaten)
• or milk and butter

Method

1. 1

   Roll dough into pieces six inches square and quarter of an inch thick.

2. 2

   Make two sharp cuts across from corner to corner.

3. 3

   Spread each piece with soft butter, flour lightly, and roll up from the wide side.

4. 4

   Lay them on a tin with the point uppermost, bend round in the form of a horseshoe.

5. 5

   Let rise until swollen and light, then brush with egg white or milk and butter, and bake in a good oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 35. The excerpt below is the record exactly as published.

spread each thinly with soft butter, flour lightly, and roll up, as in Vienna Rolls, (page A2) very lightly from the wide side, taking care 46 YEAST. that it is not 8<][ueezed together in any way ; lay them on a tin with the Bide on which the point comes uppermost, and bend round in the form of a horse shoe ; these will taKe some time to rise ; when they have swollen much and look light, brush over with white of egg (not beaten) or milk and butter

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