Vienna Rolls Recipes

BREAD VIENNA SAUSAGE ROLLS

Steps:

• Place each bread slice on your countertop and flatten them using a rolling pin.
• Place some shredded Cheddar on one bread slice, then place one Vienna sausage on top. Start rolling the bread from one edge to another. Do the same with the remaining ingredients. You'll have to get 3 Vienna sausage rolls.
• Whisk the eggs with salt and pepper.
• Heat the vegetable oil in a skillet.
• Coat the sausage rolls with whisked eggs, then add them to the skillet.
• Cook them on all sides until they turn golden brown.
• Lay a plate with a paper towel and place the rolls on it, to absorb the excess fat.
• Serve the rolls as is or, if you want, with ketchup, seven spices and some slices of spring onion on top.

VIENNA ROLLS

Steps:

• Put the all-purpose flour into a large bowl and make a little well at the center.
• Now add sugar and yeast to the well and mix it a little.
• Add some warm water to the well and mix it with sugar and yeast a little without mixing it with the surrounding flour.
• Now add milk powder, salt, and some water.
• Mix it well until all the ingredients are mixed well.
• Now add the egg, mix it, add butter and mix well.
• Using a beater, mix the dough, adding water little by little until it becomes a soft ball.
• Now spread some flour on the working top and knead the dough.
• Put the dough to an oiled bowl.
• Cover the bowl using a kitchen towel and leave it for around 35 minutes in a warm place.
• After 35 minutes, spread some flour again on a working top and knead the dough again.
• Using a rolling pin flatten the dough.
• 'Now cut longer triangles from the dough.
• Roll it from the wide end.
• Now put the rolled dough on the baking tray, cover it again from a kitchen towel, and leave it for another 30 minutes,
• Spread some melted butter on top of the Vienna rolls.
• Now spread some sugar on the top.
• Meanwhile, preheat the oven to 160c'
• Bake the buns in the preheated oven for 15 minutes.
• Lay a silver foil on top of the buns and bake for another 15 minutes.
• Yay... You did it.

VIENNA SAUSAGE ROLLS

Steps:

• Preheat the oven to 200°C (approximately 430°F). Line a baking sheet with parchment paper.
• Rinse the parsley, shake dry, pluck leaves and finely chop. Roll out the puff pastry and cut into 12 equal pieces. Sprinkle half the parsley over the puff pastry squares. Place a sausage on each and roll the dough. Place each sausage roll on the baking sheet with the seam side down. Stir the egg yolk with the milk and remaining parsley in a small bowl. Brush over the sausage rolls and sprinkle with coarse salt. Bake until golden brown, about 10-15 minutes. Serve immediately.

VIENNA SAUSAGE ROLLS

Steps:

• Preheat a convection oven to 160°C (approximately 320°F).
• Sprinkle the parsley over the thawed puff pastry and roll out to 2-3 mm (approximately 1/8-1/4 inch) thick.
• Cut each dough half again into 2 equal pieces. Place 1 sausage in the middle of each and fold into a roll. Cut slits in the top of each pastry as a vent for steam to escape. Combine the egg yolk and milk in a bowl and brush the pastry rolls with it. Place the rolls on a parchment-lined baking sheet and bake on the middle rack until golden brown, about 10-15 minutes. Remove and allow to cool slightly before serving.

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.

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.

VIENNA BREAD

Steps:

• Remove the pâte fermentée from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
• Stir together the flour, sugar, malt powder (if using), salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pâte fermentée pieces, egg, butter, malt syrup (if using), and 3/4 cup of the water. Stir together with a large metal spoon (or mix on low speed with the paddle attachment) until the ingredients form a ball. If not all the flour is absorbed, add the remaining 2 tablespoons water, or as much as is necessary to make the dough soft and supple, not firm and stiff.
• Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 10 minutes (or mix on medium speed with the dough hook for 6 minutes), adding flour if needed to make a firm but supple dough, slightly tacky but not sticky. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 2 hours. If the dough doubles in size before then, remove it from the bowl and knead for a few seconds to degas it (the "punch down") and then return it to the bowl to continue fermenting until 2 hours have elapsed or until the dough doubles in size again.
• Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or into 9 to 12 smaller pieces (3 to 4 ounces each) for pistolets. Shape larger pieces into boules (page 72) or smaller pieces into rolls (page 82). Mist the dough lightly with spray oil, cover with a towel or plastic wrap, and let the dough rest for 20 minutes.
• Shape the larger pieces into bâtards (page 73) or the smaller pieces into pistolets (page 80). Line a sheet pan with baking parchment, dust with semolina flour or cornmeal, and transfer the dough to the pan. Mist the dough lightly with spray oil and cover the pan loosely with plastic.
• Proof at room temperature for 60 to 90 minutes, or until the loaves or rolls have risen to approximately 1 3/4 times their original size.
• Prepare the oven for hearth baking as described on pages 91-94, making sure to have an empty steam pan in place. Preheat the oven to 450°F. Just prior to baking, mist the loaves or rolls with water and dust lightly with bread flour by tapping some through a sieve or by flinging the flour across the surface of the dough. Score the loaves or rolls down the center as shown on page 90, or leave the rolls uncut.
• Slide the loaves directly onto the baking stone, parchment and all, or place the sheet pan with the loaves or rolls in the oven. Pour 1 cup hot water into the steam pan and close the oven door. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 400°F and bake for 10 minutes. Rotate the breads 180 degrees, if necessary, for even baking and continue baking until they are a medium golden brown and register at least 200°F at the center. This should take anywhere from 5 additional minutes for rolls to 20 minutes for loaves.
• Remove the loaves or rolls from the oven and transfer them to a cooling rack. Cool for at least 45 minutes before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 1 1/4 hours pâte fermentée
• Day 2: 1 hour to de-chill pâte fermentée; 10 to 12 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 20 to 35 minutes baking
• Commentary
• This version of Vienna dough is improved by the pre-ferment method that I've been touting throughout this book. You will rarely find another version made in quite this same way, as most Vienna bread formulas are made by the direct-dough method. But the use of more than 100 percent pre-ferment adds so much character to the bread that I'll never turn back. Vienna rolls made from this dough are a huge hit at Johnson & Wales, where students eagerly line up for sandwiches whenever we send these rolls to the dining hall.
• BAKER'S PERCENTAGE FORMULA
• Vienna Bread %
• Pâte fermentée: 108%
• Bread flour: 100%
• Sugar: 4.2%
• Malt powder: 2.1%
• Salt: 2.1%
• Instant yeast: .92%
• Egg: 13.8%
• Butter: 4.2%
• Water (approx.): 54.2%
• Total: 289.5%
• GRACE NOTE: Dutch Crunch or Mottled Bread
• Dutch crunch is one of many names given to bread made with a special mottled topping. It doesn't refer to any particular formula, as the crunch topping can be spread on pretty much any type of bread. But if you grew up with a certain brand of Dutch crunch, you may associate it with particular styles of bread, like a chewy white bread or a light wheat loaf. Dutch bakers were among the many northern European bread makers who popularized this style of garnishing loaves, and the method caught on quickly in certain regions of America when it was first introduced. I find that Austrian-style bread, with its slightly enriched but chewy texture, is particularly suited to this treatment, which is a slurry paste made with rice flour, sugar, yeast, oil, salt, and water. However, feel free to use it on any type of sandwich dough or enriched breads (but not on lean French bread dough, with its hard crust). The paste is brushed on the dough either right before the final proofing stage, or just before the bread goes into the oven. (If you brush it on before proofing, the separation and mottling is greater and more dramatic; brushing it on just before baking results in a more even coating.) The paste is fermented by the yeast, and it grows while the dough grows. But because the rice flour has very little gluten to hold it together, it spreads apart and then gelatinizes and caramelizes when the bread is baked. This leaves a mottled, slightly sweet, crunchy coating on the bread that kids find especially mesmerizing. You can use the topping on loaf-pan bread as well as on freestanding loaves.
• Rice flour is available at most natural foods markets. You can use either white or brown rice flour or even Cream of Rice cereal. Alternatives would be fine cornmeal, cornstarch, potato starch, semolina flour, or cake flour (it's low in gluten), but they each deliver a different flavor and texture. Rice flour or Cream of Rice cereal is the most commonly used because it is, well, perfect for the job.
• To make the topping, whisk together, 1 tablespoon bread flour, 3/4 cup rice flour, 3/4 teaspoon instant yeast, 2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 teaspoons vegetable oil, and 6 to 8 tablespoons of water to make a paste. If it seems too thin to spread without running off the top of the dough, add more rice flour. It should be thick enough to spread with a brush, but not so thick that it sits like a lump of mud. This makes enough for 2 to 4 loaves.