Viennese Rolls

• 2 lbs of the best flour, just over
• 1 oz of yeast
• ½

Dissolve the yeast in ⅓ of the warmed milk and the same of water. Make a stiff dough with some of the flour and the yeast, milk and a little water. Keep in a warm place and set to rise for ½ an hour. Work the remaining flour with