Viennese rolls — instead of bread

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.

   
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.

   
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.

   
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.

   
5. Step 5

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

   
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!

   
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.

   
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.

   
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.

   
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.