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Vienna Milk Rolls

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vienna Milk Rolls

Ingredients

Directions

  1. In a large bowl, combine 6 quarts of water and the yeast to make a sponge.

  2. Once the sponge is ready, add 4 quarts of milk and the coarse sea salt.

  3. Mix well and proceed with your usual dough preparation.

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.

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