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Wednesday, September 8, 2010

Vienna Milk Rolls.

Just 4 u

Sift 1−1/2 quarts of flour; add 1/2 teaspoonful of salt; work in a large tablespoonful of butter; then stir in 1/2
cup of milk with a piece of yeast dissolved in the milk and a teaspoonful of sugar. Beat all up well with 1 pint
of milk; let raise over night. Roll out an inch thick; cut with a biscuit−cutter; rub with melted butter; lay in a
buttered baking−pan; let raise one hour; then bake in a hot oven twenty minutes.

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