CRUSTY WATER ROLLS (Vienna Rolls)
Source: Mary Margaret McBride Encyclopedia of Cooking 1959/1960
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 (450Â°F) 20 minutes. Makes 2 dozen large rolls.