Skip to main content
Bread

Vienna Rolls

Vienna rolls are a yeast dough bread made with milk, butter, sugar, salt, egg, flour, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Vienna Rolls

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Vienna Rolls

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the dough

  1. Heat the milk and add the butter until melted. Cool to lukewarm.

  2. In a bowl, combine the sugar, salt, and beaten egg with the yeast.

  3. Add the cooled milk mixture and enough flour to make a thin batter.

  4. Let the batter rise until doubled in size.

  5. Add more flour to make a stiff dough and let it rise again.

Shape the rolls

  1. Roll out the dough into thin sheets, cut into squares, and roll or fold them.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Milk
Provides moisture and softness to the dough.
White bread flour
Builds the gluten structure that holds the rolls together and lets them rise.
Yeast
Produces gas that makes the dough rise and become light.
Egg
Adds richness and helps give the rolls a tender crumb.
Butter
Adds fat, which softens the crumb and adds flavor.
Sugar
Feeds the yeast and adds a little sweetness and browning.

The step that matters

Add the cooled milk mixture to the yeast. Yeast is killed by heat, so the milk must be cooled to lukewarm before it is added. If it is too hot, the dough will not rise properly.

“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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes