Vienna Rolls

2 cups milk; scalded
1 pkg dried granular yeast
1/2 cup warm water
1 tbsp sugar
5 to 6 cups flour
1 egg
1/4 cup butter or margarine; melted
1 tsp salt
2 tbsp sugar
1 egg white; slightly beaten with 1 tbsp water

You may, of coarse form this into loave(s) and bake as a loaf bread.

Cool scalded milk to lukewarm.

Dissolve yeast in lukewarm water and add 1 tablespoon sugar. Cover and set aside until foaming and doubled in volume.

Add the foaming yeast to the lukewarm milk. Add 3 cups flour, one at a time, beating well for at least 10 minutes, or until the mixture is very light and smooth. Cover and set aside in a warm place until light and puffy.

Add the beaten egg, melted butter, slat and 2 tablespoons sugar, then slowly add just enough flour to make a soft easy-to-handle dough. Turn out onto a lightly floured board. Knead at least 10 minutes, using as little flour as possible on the board.

When the dough is satiny smooth, and free from stickiness place in a warm, well greased bowl. Cover and set aside in a warm place until doubled in bulk.

Turn out onto a lightly floured board and shape into small buns, twists, and divided rolls (see below).

Place on a greased baking sheet, cover and let stand until doubled.

Glaze with beaten egg white.

Bake in a 375F to 400F oven for 15 minutes or until golden brown.

SMALL BUNS:
Shape into little balls. Glaze with beaten egg yolk or egg white.

TWISTS:
Cut off three small pieces of dough. Roll each into pencil thin ropes about 6 inches long. Braid. Pinch ends tightly. Glaze with egg white.

DIVIDED ROLLS:
Make small balls, then press down the handle of a wooden spoon through the center of each ball, half way through, thus dividing it. Gently shape the ball so that it will be round, not flat.

CLOVER LEAF ROLLS:
Cut off three small pieces of dough. Shape into three small balls, then place three little balls together in well-greased muffin tins. Glaze with melted butter.

Source: The Complete Bread Cookbook