Viennese Rolls

How can something as simple as a good piece of bread with chocolate be so delicious? Many of you will surely remember having it often for childhood snacks. Today Miriam, from El Invitado de Invierno, invites us to make 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've been making bread at home for years because there is nothing quite like it. And if we're talking about replacing industrial pastries with homemade buns or bread, we're not just talking about taste, but health. That's why I highly recommend these Vienna rolls, perfect for kids' sandwiches.

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

In short, if we fill them with a few squares of good chocolate, they suspiciously resemble 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 bread flour
300gr of milk
5gr of dry baker's yeast (15 g of fresh yeast)
12gr of salt
50gr of sugar
2 medium eggs
70gr of softened butter (not melted)

Method

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

Then we add the rest of the flour and milk, the salt, sugar, and eggs to this pre-ferment. Knead for a couple of minutes, by hand or with dough mixer.

Next, add the butter, kneading until fully incorporated. Continue kneading until the dough is smooth and elastic. Shape it into a ball, place it in a greased container, cover, and let it double in size.

When the dough has risen, flatten it on the countertop to knock out the gas. Divide the dough into 10 equal portions (it's best to weigh them); with these amounts you get rolls of about 110 g, perfect for a good sandwich. Shape the rolls into an elongated form and place them on two baking trays lined with parchment paper (or directly on a non-stick baking tray), five rolls on each. With a sharp knife, make the characteristic cuts shown in the photos.

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

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

When they're done and golden, take them out to cool on a wire rack on the same baking paper. And enjoy.