Vienna Rolls


2 cups milk scalded
1 pkt dried granular yeast
cup warm water
1 tablespoon sugar
5 cups flour (5 to 6)
1 egg
cup butter or margarine melted
1 teaspoon salt
2 tablespoons sugar
1 egg white slightly beaten with
1 tablespoon water


You may, of coarse form this into loave(s) and bake as a loaf bread.
Cool scaled milk to lukewarm. Dissolve yeast in lukewarm water and add 1 tablespoon sugar. Cover and set aside until foaming and doubled in volume. Add the foaming yeast to the lukewarm milk. Add 3 cups flour, one at a time, beating well for at least 10 minutes, or until the mixture is very light and smooth. cover and set aside in a warm place until light and puffy. Add the beaten egg, melted butter, slat and 2 tablespoons sugar, then slowly add just enough flour to make a soft easy-to-handle dough. Turn out onto a lightly floured board. <
SMALL BUNS: Shape into little balls. Glaze with beaten egg yolk or egg white.
TWISTS: Cut off three small pieces of dough. Roll each into pencil thin ropes about 6 inches long. Braid. Pinch ends tightly. Glaze with egg white.
DIVIDED ROLLS: Make small balls, then press down the handle of a wooden spoon through the center of each ball, half way through, thus dividing it. Gently shape the ball so that it will be round, not flat.
CLOVER LEAF ROLLS: Cut off three small pieces of dough. Shape into three small balls, then place three little balls together in well-greased muffin tins. Glaze with melted butter.




8.0 servings


Sunday, February 14, 2010 - 8:29am



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