Vienna Rolls Bread Rolls Recipes

Steps:

• 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
• 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck Rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired. Bake in 400°F oven, baking for about 30 minutes more after the second spritz with water (for a total of 35 minutes).
• 3. For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise. Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet. After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.

Steps:

• Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
• Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
• Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
• Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
• The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
• Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
• Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
• Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
• Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
• Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
• Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
• Remove from oven and transfer on to a wire rack to cool.