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American Vienna Roll Mixtures

A yeast dough roll made with water, milk, lard, yeast, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

American Vienna Roll Mixtures

Ingredients

Directions

Make the dough

  1. Set a sponge with 8 quarts of water at 75°F (24°C).

  2. When ready, add 4 quarts of milk, sugar, and salt to the sponge.

  3. Mix well, then add the lard and finish mixing.

  4. Let the dough rise until well proved, then work it over.

Shape and bake

  1. Form the dough into rolls and let them rise again.

  2. Bake like other Vienna rolls.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Yeast
Produces gas that makes the dough rise and become light.
Milk
Adds richness and softness to the crumb and helps browning.
Lard
Tenderizes the dough by coating gluten strands, giving a softer texture.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.

The step that matters

Letting the dough rise until well proved. Under-proofed dough stays dense and bakes up heavy, while over-proofed dough loses structure and may collapse. Yeast needs enough time to build gas and gluten strength before shaping.

“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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