Vienna Rolls

Ingredients

• 1 gallon water
• 1 gallon milk
• 5 ozs. salt
• from 4 to 6 ozs. compressed yeast

Method

1. 1

   Set a sponge with water and yeast.

2. 2

   When it falls in the centre, add the milk and salt and make a medium dough with a good spring flour.

3. 3

   Let come up well the first time; work over and let come again; then break up in pieces and make into rolls.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 131. The excerpt below is the record exactly as published.

1 gallon water, 1 gallon milk, 5 ozs. salt, from 4 to 6 ozs. compressed yeast. Set a sponge with water and yeast as usual. When it falls in the centre, add the milk and salt and make a medium dough with a good spring flour. Let come up well the first time; work over and let come again; then break up in pieces and make into rolls. More milk may be used in this mixture, and also a larger amount of yeast. This dough is best suited for all kinds of Vienna rolls. 942.— VIENNA BOLLS with SHOBTENING. Add to the dough above (best if it is made from all mUk), after all the flour is worked in, one pound and four ounces of butter. The butter should be melted, drawn off and set in a cold place to harden. If added to the cool dough, the rolls have a nice leafy crust when baked. ' 943.— AMEBICAN VIENNA BOLLS, STRAIGHT DOUGH. 2 quarts milk, 2 quarts water, 4 ozs. yeast, 4 ozs. sugar, 12 ozs. lard, 3 ozs. salt. Make a medium firm dough with the ingre- dients. Let the dough come up and work over twice; then it is ready to form into rolls. The rolls are baked on pans, and can be baked with- out steam, if an egg-wash is applied before baking. 944.— VIENNA BRIOCHES. The Vienna Brioches are not made as rich as the French kind, but make a nice roll. It is made in many fancy shapes, like twists, snails, knots, small crescents, etc. A small round roll is made with sultana raisins. The rolls are baked on pans, and washed with eggs before baking. Take one pint of milk, two ounces of yeast, one ounce of sugar, a pinch of salt, eight ounces of butter, and four eggs. Make a light sponge with milk and yeast. When ready, add the beaten eggs, sugar and salt; add the flour, and last, the butter. Make a medium dough, let come up and work over, and set in a cool place for one hour to get firm. Then it is ready to form the different shapes. Give good proof and bake to a nice golden color. 945.— HAMBURG RUNDSTUCK. GERMAN BRODCHEN. HAMBURG ROLLS. 1 gallon milk

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