January 31, 2008 - 8:23am
Vienna Rolls for bbd #06
I found three interesting ways to shape Vienna rolls in an old professional bakers’ manual published in London in 1909. I scaled down the recipe given in the book—which originally called for 17 lb of flour—but I left it otherwise unchanged. The rolls bake beautifully crispy on the outside and have a nice layered interior. —— Clockwise from the bottom in the picture are shown the cannon roll, the horseshoe, and the twin or double roll.
instructions and pictures are here
Share
Comments
I have to try these...the process is very interesting. Thanks for the pics and recipe!
-Chad
Manuela - Those are beautiful rolls! I love the illustrations on your blog. I'm really enjoying the "history" aspect to your recipes and wonder how you come across some of these wonderful old sources. I am going to keep my eye open for unique old recipes and if I find something worthy I will certainly let you know about it. I love your posts.
The rolls look good, and I loved reading the instructions. Thanks for posting.
@ Zolablue; many old cookbooks are available eithe ron line or in Universities' libraries an archives. I also own a few--not many--and some reproductions. If you do find interetsing old recipes I would be delighted to recreate them, thank you!