Vienna Rolls

Ingredients

• 1 ounce of dry German yeast
• 2 ounces of butter
• 2 ounces of pounded sugar
• 1 pint of warm milk
• 2 pounds of flour
• 2 eggs
• some salt

Method

1. 1

   Mix the yeast with sugar and butter, then stir into warm milk.

2. 2

   Combine with flour mixed with eggs and salt.

3. 3

   Let it stand in a warm place for three hours, then divide into small shapes.

4. 4

   Flour tins, place rolls on them, let stand for 20 minutes, and bake in a quick oven for about 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 58. The excerpt below is the record exactly as published.

3 pounds of flour instead of 4 pounds. BREAD, ETO. 163 413. — Home-made Bread quickly made. Mix very thoroughly one heaped-up teaspoonful of Yeatman’s yeast powder with 1 pound of Himgarian flour and a little salt; pour on half a pint of cold milk or water ; make it into a loaf, or put it in a tin, and immediately into a hot oven. Bake. When the bread has risen, open the oven door for a minute to let out the steam. This dough does not require much kneading. 414. — Home-made Rolls quickly made. 1 quart of flour, 1 teaspoonful of salt, 2 teaspoon- fuls of Yeatman’s yeast powder, 1 tablespoonful of butter, and about 1 pint of milk, not more. Mix the flour, salt, and powder thoroughly together; rub in the butter, add the milk ; work it into a firm dough. Flour the board ; knead the dough on it two or three times very quickly. Divide it into nicely shaped round pieces ; lay them on a greased baking-tin, wash them over with milk, and bake in a hot oven. Will take about 15 minutes. Must be baked as soon as made. 415. — Vienna Rolls. Mix 1 ounce of dry German yeast with 1 ounce of pounded sugar and 2 ounces of butter; then stir into it 1 pint of warm milk. Have 2 pounds of WHOLESOME COOKERY. 16 i flour raixed with 2 eggs and some salt

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