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4 diners
A family recipe for 4 people.
Puddings & baking

Viennese rolls — instead of bread

Viennese rolls — instead of bread — Natalia's home recipe, with the list and the method.

Viennese rolls — instead of bread

Video recipe

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Ingredients

  • water – 300 ml
  • yeast – 1 tbsp
  • plain flour – 500 g
  • salt – 1 tsp
  • sugar – 1 tbsp
  • butter – 20 g
  • sunflower oil – 2 tbsp

Method

  1. Step 1

    We will make unleavened dough. Pour salt, sugar and yeast into warm water. Let it sit for a few minutes so that the yeast disperses a little and a head begins to form.

    Step 1. We will make unleavened dough. Viennese rolls — instead of bread
  2. Step 2

    Then pour in the melted butter and gradually add the flour. Knead into a soft, perhaps slightly sticky dough. Don't add a lot of flour.

    Step 2. Then pour in the melted butter and gradually add the flour. Viennese rolls — instead of bread
  3. Step 3

    When a homogeneous ball of dough has formed, pour 1 tablespoon of olive or sunflower oil on top. I usually use olive oil for the dough. Knead the dough a little until smooth and place it in a bowl greased with vegetable oil. Cover the bowl with cling film or a towel and leave in a warm place for 40-60 minutes, until the dough has at least doubled in size.

    Step 3. When a homogeneous ball of dough has formed, pour 1 tablespoon of olive or. Viennese rolls — instead of bread
  4. Step 4

    Knead the risen dough with your hands for about 5 minutes and roll it into a sausage. We divide the sausage into parts - I get 10-12 buns measuring about 12-15 cm in length, 3-5 cm in width and 2-3 cm in height. Roll each part into a ball.

    Step 4. Knead the risen dough with your hands for about 5 minutes and roll it into a. Viennese rolls — instead of bread
  5. Step 5

    Roll the ball into an oval shape with a rolling pin and tightly roll it into a sausage.

    Step 5. Roll the ball into an oval shape with a rolling pin and tightly roll it into a. Viennese rolls — instead of bread
  6. Step 6

    We pinch the edges, place the seam down and press with our hands, stretching it wide, or you can even walk it a little with a rolling pin. The thickness of the bun should be about 1-1.5 cm - it will increase in volume at least twice during baking and you will get a beautiful plump bun!

    Step 6. We pinch the edges, place the seam down and press with our hands, stretching it. Viennese rolls — instead of bread
  7. Step 7

    Place the finished flat ovals on a baking tray covered with baking parchment or a Teflon sheet and leave to proof for 30-40 minutes, covering the top with a towel.

    Step 7. Place the finished flat ovals on a baking tray covered with baking parchment or. Viennese rolls — instead of bread
  8. Step 8

    Preheat the oven to 180°C, place a baking tray with water or any heat-resistant container on the bottom. Place the risen buns in the oven and bake for 20 minutes in the top-bottom mode.

    Step 8. Preheat the oven to 180°C, place a baking tray with water or any heat-resistant. Viennese rolls — instead of bread
  9. Step 9

    Then we remove the container with water and continue baking for about 10-15 minutes - look at your oven, because everyone’s oven is different. The top should be golden brown.

    Step 9. Then we remove the container with water and continue baking for about 10-15. Viennese rolls — instead of bread
  10. Step 10

    We take the buns out of the oven, sprinkle with water, cover with a towel and leave for 10 minutes and only then remove from the baking tray until they cool completely.

  11. Step 11

    To keep the buns fresh for a long time, I advise you to put them in a bag and store them in the refrigerator.

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