Recipe - Vienna Rolls

2 cup Milk; scalded
1 pack Dried granular yeast
One half cup Warm water
1 tablespoon Sugar
5 cup Flour; (5 to 6)
1 Egg
One fourth cup Butter or margarine; melted
1 teaspoon Salt
2 tablespoon 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 easytohandle dough. Turn
out onto a lightly floured board. Knead at least 10 minutes, using as
little flour as possible on the board. When the dough is satiny smooth,
and free from stickiness place in a warm, well greased bowl. Cover and set
aside in a warm place until doubled in bulk. Turn out onto a lightly
floured board and shape into small buns, twists, and divided rolls (see
below). Place on a greased baking sheet, cover and let stand until
doubled. Glaze with beaten egg white. Bake in a 375F to 400F oven for 15
mintues or until golden brown.

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 wellgreased muffin
tins. Glaze with melted butter.

From: Katie E Green kgreen@u.washington.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Complete Bread Cookbook