Vienna Rolls

Ingredients

• 4 qts. lukewarm water
• 2 ounces yeast in summer
• 3 ounces yeast in winter
• 2 qts. of lukewarm milk
• 1/2 lb. sugar
• 3 1/2 ounces salt
• 6 ounces butter or lard

Method

1. 1

   Set a stiff sponge with lukewarm water, yeast, and wheat flour.

2. 2

   When the sponge has fallen in the center, add lukewarm milk, sugar, salt, and butter.

3. 3

   Incorporate well and make a stiff dough.

4. 4

   Let set to double its volume, then fold and let rise again.

5. 5

   Divide into 1.5 ounces pieces, mold round, and arrange in flour dusted boxes.

6. 6

   After 15 minutes, shape into different kinds of Vienna bread and bake in a medium hot oven.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 190. The excerpt below is the record exactly as published.

Vienna Rolls Set a stiff sponge of 4 qts. lukewarm water, 2 ounes yeast in summer and 3 ounces yeast in winter w. wheat flour, dust over w. flour and let set. When the sponge has fallen for the first time in the center add 2 qts. of lukewarm milk

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