CRUSTY WATER ROLLS (Vienna Rolls)

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CRUSTY WATER ROLLS (Vienna Rolls)

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07-20-2006, 07:17 PM

Mama Mangia Mama Mangia is offline

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CRUSTY WATER ROLLS (Vienna Rolls)

CRUSTY WATER ROLLS (Vienna Rolls)

1 pkg. active dry yeast
1 cup warm water
1 T. sugar
1 tsp. salt
2 T. melted shortening
About 4 cups sifted flour
1 egg white, beaten

Soften yeast in 1/4 cup warm water. To the remaining warm water add sugar, salt and shortening. Add 1 cup flour, beating well. Add yeast and egg whites. Mix thoroughly. Add enough more flour to make soft dough. Knead until smooth and satiny, 5 to 8 minutes.

Shape into buns or Vienna rolls. Place 2 1/2 inches apart on greased baking sheet. Cover and let rise until doubled, about 45 minutes.

Before baking, place a large flat pan filled with boiling water on bottom of oven to give crustiness. Bake in very hot oven (450°F) 20 minutes. Makes 2 dozen large rolls.

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