Vienna Roll Mixture Recipe ingredients

• 2 cups scalded milk
• 1 yeast cake dissolved in½ cup lukewarm water
• 6 cups sifted Gold Medal flour
• ¼ cup melted shortening
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 egg

To prepare this Vienna Roll Mixture Recipe, first when the milk is lukewarm add dissolved yeast cake and 3 cups of flour; beat the mixture between five and ten minutes until very smooth and light; cover, set aside in a temperature of 84 degree. When light and puffy add the egg well beaten, melted shortening, salt and sugar and work in slowly 3 cups of flour. Turn onto moulding board, using the remainder of flour as needed. Knead for fifteen or twenty minutes or until the dough ceases to stick and is smooth and elastic to the touch. Cover and set aside until double in bulk.

FRENCH TWISTS: When the Vienna Roll mixture is light, turn the dough onto the moulding board, roll it out into rectangular sheet less than one-quarter inch thick, cut this into strips seven inches wide; cut the strips into squares and the squares diagonally into halves. This will form pieces the shape of a triangle. Roll from the side opposite the point of triangle so the point comes below, and bring the ends of the roll together, shaping like a horseshoe. Place on buttered baking sheet some distance apart, let stand until light. Bake in a hot oven fifteen minutes; glaze with white of egg.