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Vienna Rolls

Vienna rolls are sweet dough balls shaped into rolls, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Vienna Rolls

Why it works: Sugar and milk 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 ↓

Vienna Rolls

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Shape the rolls

  1. Mix the dough with sugar.

  2. Take 1½ ounces of the dough and shape it into a round ball.

  3. Let it sit until soft.

  4. Roll it out into a long shape using a rolling pin.

  5. Fold the dough towards you with the palm of your hand.

Bake

  1. Place the rolls in pans, leaving space between them.

  2. Wash the tops with milk.

  3. Bake in a brisk oven at 400°F (200°C) until golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk 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

Sugar
Adds sweetness and helps the crust brown during baking.
Dough
Forms the body of the rolls, giving them their structure and shape.
Milk
Brushed on the tops, it promotes browning and a glossy golden finish.

“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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