Vienna Rolls

Ingredients

• 1 quart unsifted flour
• a tablespoonful of butter or lard
• 2 heaped-up teaspoonsful Yeatman's yeast powder
• about one pint of milk
• 1/2 teaspoonful of salt

Method

1. 1

   Make the butter soft by warming a little and stirring with a spoon.

2. 2

   Mix and sift the flour and yeast powder together, then place in the bowl with the butter.

3. 3

   Stir in the milk mixed with salt to form the dough, turn out on a board, and knead to make smooth.

4. 4

   Roll out half an inch thick, cut with a large round cutter, fold each one over to form a half round, wetting a little between the folds to make them stick together.

5. 5

   Place them on buttered tins, wash them over with milk, and bake immediately in a hot oven for about twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 174. The excerpt below is the record exactly as published.

Vienna Rolls. Have ready in a bowl a tablespoonful of butter or lard ; make it soft by warming a little and stirring with a spoon. Take i quart unsifted flour, add to it 2 heaped-up teaspoonsful Yeatman's yeast powder, then mix and sift them thoroughly together, and place in the bowl with the butter. Take about one pint of milk, mix in \ teaspoonful of salt,

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