Vienna Rolls

Ingredients

• Finest wheat flour, 8 lbs.
• milk, three and one-half quarts
• water, three and one-half quarts
• compressed yeast, 3% ozs.
• salt, 1 oz.

Method

1. 1

   After all the materials have acquired the temperature of the room, the flour is poured in a loose heap in the middle of the baking-trough, and a small quantity of the heap on one side mixed to a thin dough with the milk and water previously poured together, and mixed with yeast and salt.

2. 2

   The dough is allowed to stand three-quarters of an hour, well covered.

3. 3

   After this time, or as soon as fermentation has begun, the dough is mixed intimately with the remainder of the flour and the rest of the liquid, and left to rise for two hours and a half.

4. 4

   It is then cut into pieces weighing each 1 lb., each of which is divided into twelve square pieces of equal weight.

5. 5

   The corners of each of these squares having been turned over to the centre, the cakes are put into the oven and baked for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 47. The excerpt below is the record exactly as published.

Finest wheat flour, 8 lbs. ; milk, three and one-half quarts ; water, three and one - half quarts ; compressed yeast, 3% ozs. ; salt, 1 oz.

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