Vienna Rolls

Name: Vienna Rolls
Ingredients: One pint sweet milk scalded; one-half cup sugar; one tablespoonful butter; one-half cup yeast; stir in flour to make a stiff sponge; a little salt

From The Pennsylvania German cook book, 1902

Brush with butter while warm.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1088Calories

44 gProtein

228 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories1088 kcal

Protein44 g

Carbohydrates228 g

Fiber20 g

Sugars100 g

Total Fat19 g

Saturated Fat0.7 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium43 mg

Potassium887 mg

Calcium49 mg

Iron8.7 mg

Magnesium74 mg

Phosphorus613 mg

Zinc6.8 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B61.2 mg

Vitamin B120.1 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)3.5 mg

Niacin (B3)38 mg

Folate1945 mcg

Choline24 mg

Caffeine0 mg

Water18 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 11. The excerpt below is the record exactly as published.

VIENNA ROLLS. One pint sweet milk scalded, one-half cup sugar, one tablespiMUi butter, mix all together while hot, when cool add a little salt, one-half cup yeast, stir in Hour to make a stiff sponge

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