Vienna rolls

How can something as simple as a good piece of bread with chocolate be so delicious? I'm sure many of you remember having it often as a snack in your childhood. 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 homemade buns or breads, we are not only talking about flavour, but also about health. That is why I highly recommend these Vienna rolls, perfect for children's sandwiches.

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

In short, if you fill them with a few ounces of good chocolate, they look suspiciously like those creatures whose name I won't mention, but which start with bolly and end with cao. Only much tastier and without disgusting fats.

Ingredients

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

Elaboration

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

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

Next, add the butter, kneading until well incorporated. Continue kneading until the dough is smooth and elastic. Make a ball with it, put it in a greased container , cover and let it double in size.

When the dough has risen, flatten it on the counter to remove the gas. Divide the dough into 10 equal-sized portions (it is better to weigh them ); this quantity makes buns of about 110 g, perfect for a good sandwich. Shape the buns into elongated shapes and place them on two baking trays lined with baking paper (or directly on a non-stick baking tray ), five loaves on each. Using a sharp knife, make the characteristic cuts that you see in the photos.

We cover the buns with plastic wrap and let them rise; they don't need to double in size. When they are ready to be put in the oven, we brush them with beaten egg, making sure that the egg gets into the cuts. If we like them particularly golden, we brush them with egg twice, about 10 minutes apart.

Place the trays in the oven (it is best to bake the bread one tray at a time) and bake 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 bread (an oven thermometer may be useful).

When they are done and golden, we take them out to cool on a rack on the same baking paper. And enjoy!