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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is from an old Pillsbury cookbook that is falling apart. I don't have the front cover and part of the pages are torn. So, I'm going to share these before the book is completely destroyed. Ingredients:
1 quart warm water |
1 yeast cake |
1 tbs salt |
2 tbs sugar |
sifted flour |
Directions:
1. Mix the sugar, salt, yeast and water. When thoroughly dissolved, add enough sifted flour to make a medium soft dough. Cover, keep in a warm place, and let rise until light, then turn it onto the kneading board. Knead thoroughly. Shape the same as small Vienna loaves about 6 long. Place in a buttered pan, allowing a little space between each two, and let them rise. When light, gash the tops diagonally three times, bake in a moderate oven about 25 minutes. If desired you may brush the rolls with beaten eggs and sprinkle with poppy seeds, in which case you omit gashing them.
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