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Classic
Cook Books
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page 17
thin slices of butter on top and sprinkle with cinnamon, and then with sugar.
Let it rise. Bake for breakfast.
Vienna rolls.
Have ready in a bowl a tablespoonful butter or lard, made soft by wanning a
little, stirring with a spoon. Add to one quart of unsifted flour two heaping
teaspoons of baking powder; mix and sift thoroughly together, and place in the
bowl with the butter. Take enough sweet milk to form a dough of common thickness
and put into the milk half a teaspoon salt, and then stir it into the flour etc.
with a spoon, forming the dough, which turn out on the board and knead till
smooth. Roll out half an inch thick, and cut with a large round cutter; fold
each over to form a half round, wetting a little between the foils to make them
stick together; place on buttered pans so as not to touch, wash over on tops
with milk to give them a gloss and bake immediately in hot oven for twenty
minutes. Will not hurt to let them stand half an hour before baking.
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Classic
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