Vienna Rolls

Recipe:

Ingredient Notes:

• Flour. This recipe calls for regular all-purpose flour with a protein content of about 10%. If you use a stronger bread flour, remember that it will absorb more moisture, so you will need to use a little less by weight.
• Yeast. The recipe calls for dry yeast. If you substitute fresh yeast, add three times the amount of fresh yeast to the dough.
• Butter. You can use any sweet butter with a fat content of 72% or more. The butter should be soft before it is added to the dough. If you need to substitute refined vegetable oil, add 60 grams of butter and an additional 15 grams of milk.

Let’s start cooking.

Pour the milk into the bowl. Add the sugar and yeast and mix.

Add the flour and knead the dough – it may be a bit stiff.

Let it rest for 20-30 minutes. Add salt and butter and knead again until smooth.
I knead the dough with a dough hook for about 10 minutes.

Let the dough rise and cover the bowl with a plate or plastic wrap. The dough should double in volume – this will take about an hour or two, depending on the temperature in your kitchen. When the dough has risen, flatten it, transfer it to a board, and divide it into 8 equal parts.

Shape the rolls. Roll each piece into a flat patty.

Roll and seal the seams.

Place rolls on a baking sheet, seam side down. Brush with egg wash. Score with a very sharp knife.

Let rise for 30-40 minutes until the rolls have almost doubled in volume.

Bake in a preheated oven at 200°C (390°F) until cooked and browned, about 15 minutes.

Take out, let cool and serve.

Enjoy!