Try this Vienna Rolls recipe, or contribute your own.
You may, of coarse form this into loave(s) and bake as a loaf bread. Cool scaled 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 mintues 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. >From: Katie E Green