Viennese Rolls

How can something as simple as a good piece of bread with chocolate be so delicious? Surely many of you will remember having it often as a childhood snack. Today Miriam, from El Invitado de Invierno, invites us to do it again, but with some delicious homemade Vienna rolls. Will you resist the temptation?

MasterClass round acacia wood board and Set of Emile Henry ceramic dessert plates

I've been making bread at home for years because nothing compares. And when we talk about replacing industrial pastries with homemade buns or breads, we're not only talking about flavor but also health. That's why I highly recommend these perfect Vienna rolls for children's sandwiches.

These fantastic Vienna rolls are the typical soft enriched bun made with eggs, sugar and butter, with just the right sweetness that kids love. And why not say it, adults do too.

In short, if we fill them with a few squares of good chocolate they suspiciously resemble those entities whose name I will not mention, but that start with bolly and end with cao. Only much tastier and without disgusting fats.

Ingredients

600gr strong flour
300gr milk
5gr dry baker's yeast (15 g fresh yeast)
12gr salt
50gr sugar
2 medium eggs
70gr softened butter (not melted)

Preparation

We take 100gr of the flour and 100gr of the milk and put them in a bowl. We add the yeast, mix, cover and let it ferment until puffed and bubbly.

We then add to this preferment the rest of the flour and milk, the salt, the sugar and the eggs. We knead for a couple of minutes, by hand or with a stand mixer.

Next we add the butter, kneading until it is well incorporated. We continue kneading until the dough is smooth and elastic. We shape it into a ball, place it in a greased container, cover and let it double in size.

When the dough has fermented we press it down on the countertop to remove the gas. We divide the dough into 10 equal portions (it's better to weigh them); with these quantities you get rolls of about 110 g, perfect for a good sandwich. We shape the rolls into an elongated form and place them on two baking sheets lined with parchment paper (or directly on a nonstick baking tray), five buns on each. With a sharp knife we make the characteristic cuts seen in the photos.

We cover the rolls with plastic and let them proof; they don't need to double in volume. When they are ready to go into the oven we brush them with beaten egg, making sure the egg gets into the cuts. If we like them especially golden we will brush them with egg twice, about 10 minutes apart.

We put the trays in the oven (it's better to bake the trays one at a time) and bake the Vienna rolls for about 15 minutes in an oven preheated to 190°. It's important that the oven has reached the indicated temperature when baking the breads (an oven thermometer can be useful).

When they are done and golden we remove them to cool on a rack over the same parchment paper. And enjoy.