Vienna Twist Rolls

Ingredients

• 1 quart Flour
• 1/2 teaspoonful Salt
• 2 teaspoonfuls Baking powder
• 1 tablespoonful Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 1 pint Milk
• as needed Milk

Instructions

1. 1Sift together 1 quart flour, 1/2 teaspoonful salt, and 2 teaspoonfuls baking powder. Rub in 1 tablespoonful butter (or vegetable shortening) cold. Add 1 pint milk, and mix in the bowl into smooth dough, easily handled without sticking to hands and board. Flour board, turn out dough and give it a quick knead or two to equalize it; then roll it out with rolling-pin to thickness of 1/2 inch.
2. 2Divide the dough into portions the size of a small egg. Divide each piece into 2 unequal pieces. Form the largest piece with hands into a plain roll, tapering at each end. Lay them on a greased baking tin, without touching. Flatten each a little and wash over with milk. Divide the remaining pieces each into 3. Roll pieces out under the hands into strips a little longer than the roll already made, and braid them; then lay each braid soon as formed on top of the other plain half.
3. 3Preheat oven to 400°F (200°C). Bake for 20 minutes, or until golden brown.