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Vienna Rolls with Shortening

Vienna rolls are yeast dough rolls made with milk, butter, yeast, and salt, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Vienna Rolls with Shortening

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sponge

  1. In a large bowl, combine 6 quarts of milk and the yeast to create a soft sponge, and beat well.

  2. Once the sponge is bubbly, add the remaining 4 quarts of milk and the salt.

Make and rise the dough

  1. Break up the sponge and mix to form a medium-firm dough. Gradually incorporate the butter.

  2. Knead the dough well, then let it rise until doubled in size.

Shape and bake

  1. Shape the dough into rolls and place them on baking pans.

  2. Bake in a preheated oven at 400°F (200°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Ferments the sponge, producing gas that makes the dough rise and become airy.
Butter
Adds fat that enriches the dough and gives the rolls a tender crumb.
Milk
Provides moisture and milk sugars that help the rolls brown in the oven.

The step that matters

Adding the remaining milk and salt once the sponge is bubbly. A bubbly sponge shows the yeast is active and ready to build the dough. Salt slows yeast activity, so adding it after fermentation has started helps the dough rise well.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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