Vienna rolls

How is something as simple as a good piece of bread with chocolate so delicious? Surely many of you will remember taking it often in childhood snacks. 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 Acacia Wood Round Board and Emile Henry Ceramic Dessert Plate Set

I have been making bread at home for years because there is nothing like it. And if we talk about replacing industrial pastries with buns or homemade bread, we are not only talking about flavor, but about health. That's why I highly recommend these Vienna rolls, perfect for children's sandwiches.

These fantastic Vienna rolls are the typical soft dough enriched with eggs, sugar and butter, with just the right amount of sweetness that children love. And why not say it, to adults too.

In short, if we fill them with a few ounces of good chocolate they look suspiciously like those entities whose name I am not going to mention, but which begin with a bolly and end with a pipe. Only much richer and without disgusting fat.

Ingredients

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

Elaboration

We take 100g of flour and 100g of milk and put them in a bowl. Add the yeast, mix, cover and let it ferment until risen and bubbly.

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

Then add the butter, kneading until well integrated. Continue kneading until the dough is thin and elastic. We make a ball with it, put it in a greased container , cover and let it double in size.

When the dough is fermented, we crush it on the counter to remove the gas. Divide the dough into 10 equal-sized portions (it's better to weigh them ); With these amounts, rolls weigh about 110 g, perfect for a good sandwich. We shape the rolls into an elongated shape and place them on two oven trays lined with baking paper (or directly on a non-stick baking tray ), five loaves in each. With a sharp knife we ​​make the characteristic cuts that you see in the photos.

We cover the rolls with plastic and let them ferment; no need to double the volume. When they are ready to put them in the oven, paint them with beaten egg, taking care that the egg enters the cuts. If we like them especially golden, we will paint them with egg twice, separated from each other by about 10 minutes.

We put the trays in the oven (it is better to cook the loaves on one tray at a time) and cook the Vienna rolls for about 15 minutes in the oven preheated to 190°. It is 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 take them out to cool on a rack on the same baking paper. And to enjoy.