cast iron vienna bread pan

This is a cast iron vienna roll pan. It's smaller than a french bread pan, larger than a breadstick pan.

A vienna roll is an Italian yeast raised roll with a crispy crust.

They're either shaped like torpedoes, or crescents. This article shows how to shape them.

You can certainly make regular dinner rolls in it.

I've made pillsbury crescent rolls in a vienna bread pan before, except they turn out straight instead of curved.

Here is a recipe from an 1895 cookbook. I didn't write this, but I did shorten it:

Have in a bowl a table-spoon of butter or lard, made soft by warming, and stirring with a spoon.

Add to one quart of unsifted flour, two heaping tsp baking powder; mix and sift, in bowl with butter.

Take more or less sweet milk as may be necessary to form a dough (about 3/4 pint), add 1/2 tsp of salt, stir into the flour with a spoon, forming the dough.

Put the dough on a board and knead sufficiently to make smooth.

Roll out half an inch thick, cut with a large round cutter; fold each one over to form a half round.

Place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot oven about 20 mins.

I haven't actually done this, but I did try to make it as easy to understand as I could.

I wonder if the "sweet milk" meant sweetened condensed milk? I'll have to research that.

I'm assuming "hot" means 400 to 450, since that's the temperature you bake pizza.