Vienna Rolls Bread Rolls Recipes

BREAD MACHINE ROLLS

Steps:

• Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
• Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

VIENNA HARD ROLLS

Steps:

• Mix warm water and yeast in a large bowl. Allow to stand until yeast is dissolved, about 5 minutes.
• Add to the yeast, next 1 cup water, sugar, salt and shortening. Stir well.
• Continuing to stir, add next 2 to 2 1/2 cups of flour. Mix until thoroughly blended.
• Fold the beaten whites into the soft dough. The dough will be very wet and sticky at this point and have a "blob-like" consistency.
• Gently stir in the flour for stiffening, use more or less as needed, until dough is still soft but no longer wet.
• Sprinkle part of the kneading flour on a cool, flat surface. Turn dough out, sprinkle with flour and knead until smooth and elastic, about 7 minutes. Sprinkle remaining flour over the surface of the dough as you knead until all stickiness is gone.
• Oil a large bowl well, turn dough into bowl, coat with oil and cover with a muslic cloth.
• Let rise for 1 to 1 1/2 hours until double.
• Push the risen dough down gently in the middle, let sit for a few minutes, then turn out onto a clean, cool surface and knead very gently for about a minutes. The dough will change consistency just a little in that time. Don't add any more flour and don't overwork the dough.
• Let the dough rise again for another hour, until doubled.
• Again, press the dough gently, don't punch it. Let it rest for about 5 minutes then turn out on a clean surface. Divide into whatever portions you need, 6 for long "hoagie-type" rolls, 12 for smaller 2 1/2 buns.
• Form dough as desired.
• Let the formed dough rest on the work surface, covered with a clean towel for up to 10 minutes, while preparing cookie sheets. Transfer dough to baking sheets which have been dusted with cornmeal. Cover with cloth and let rise for another hour, until doubled.
• While your dough is resting, preheat oven to 425.
• Put a 13 x 9 inch metal (DON'T USE GLASS!) baking pan on the bottom rack of the oven while preheating.
• When oven is hot, pouring boiling water into pan in bottom of oven and immediately place a baking sheet of rolls onto the middle rack.
• Lightly beat the yolks and milk, set aside.
• After rolls have "popped", brush the tops with the yolk/milk mixture, return to oven.
• Bake at 425 until golden brown and crusty, about 20 minutes.
• Remove from oven and cool on wire racks.

KUMMELWECK ROLLS OR VIENNA BREAD

Steps:

• 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
• 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck Rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired. Bake in 400°F oven, baking for about 30 minutes more after the second spritz with water (for a total of 35 minutes).
• 3. For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise. Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet. After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.