Tuesday, March 13, 2012

Bread of the Week: Viennese Rolls

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This week, I made some rolls with two awesome birthday gifts I got last month. My thoughtful stepsister sent me a recipe book filled of delicious bread recipes. I picked the Viennese rolls to make first because they looked so deliciously mouthwatering. They are also very versatile--we had them for dinner twice in a row!

Coincidentally my mother-in-law sent me a vintage bread bowl and a butter paddle. It's perfect for this recipe, as you will see.

Viennese Rolls
Makes 6 to 8 rolls
Adapted from Bread

2 tsp active dry yeast
1 1/2 cup warm milk
2 large eggs
2 tbsp sugar
2 tsp salt
4 cups bread flour, separated
4 tbsp softened butter

Let the yeast dissolve in the milk for five minutes. Mix in the eggs, sugar, and salt. Add 3 1/2 cup bread flour and mix until combined and smooth, about five minutes. The dough will be very soft and sticky.

Cover with a towel and keep it in room temperature for 30 minutes. Next, knead in the bowl 20 times. The paddle comes in handy here as the dough stays very soft and sticky. Cover and let rise for one and a half hours. Then, knead 20 times. Work in the butter and sprinkle the rest of the flour to keep the dough for sticking. Cover and let rise for one hour.

Divide dough into six large rolls, or eight smaller rolls. This dough works kind of like drop biscuits. Line and sprinkle a baking pan with cornmeal. Drop the rolls on the pan. Cover and let rise for 20 minutes next to the stove. Preheat the oven to 425 degrees with a pan of water on the lower rack. Bake for 18 minutes without opening the oven door for the first 10 minutes.

The first night, we had them right out of the oven. Warm and wonderfully soft. Even better with butter.

Served with roasted chicken and green beans.

The second night, we had them as burger buns.

Grilled mushrooms, cheese, homemade patties. Now that's a burger!

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