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Vienna Rolls

These excellent rolls are served fresh, for breakfast, with good coffee, with whipped cream on top, unsalted butter, and fresh eggs, sometimes honey, too. They should be eaten the same day as made. Mix 2 1/2 pints of flour, 3 eggs, 1 gill of milk, 1 ounce of yeast, melted in the milk, and a pinch of salt, Beat all well; set aside to rise. Put on a floured board, roll into a thin sheet, cut into squares of 6 inches, fold these across so that a point comes on top, pull the ends to form a horse-shoe, paint with white of egg to make them flaky, and bake in a hot oven.