Viennese Bread Rolls
These bread rolls are crispy on the outside and light and fluffy on the inside. Great for breakfast or with any dish.
Servings: 9 Rolls
Equipment
- Mixer with Dough attachment (optional)
- Oven
Ingredients
- 400 gram Flour 00 Works Well
- 8 gram Salt
- 5 gram Sugar
- 15 gram Butter Room Temperature
- 50 gram Milk Room Temperature
- 190 gram Water apx 23°C
- 15 gram Fresh Yeast or 1 Pack dry Yeast
Instructions
- Measure the ingridients exactly and slowly blend them together for a few minutes. If you are using a mixer with dough attachment then start with the slowest setting and speed up after 2-3 minutes.
- Once the dough is nice and even, cover the bowle with a kitchen toweland let the dough rest for 15 minutes.
- Prepare a lightly dusted working area, place the dough on it and cut out 75g pieces.
- To get a well-shaped round doughball you can use the following rolling technique, with the palm of your hand press the dough in to your working area and begin a circular motion slowly releasing pressure until the doughball starts to form. As you lift the pressure form a claw like shape with your fingers to cage the douughball and roll it until its nice and round. The whole process should take around 6-8 seconds not more.
- Dust the rolled dough-ball with a mixture of 50% flour and 50% cornstarch place them on a kitchen towel and cover them. Now let the dough-balls rest for another 15 minutes.
- Now comes the step that gives the "Kaisersemmel " its distinguished shape. Press a dough-ball in to a flat circle apx. the size of your palm. Place your thumb pointing from the outside to the centre of the dough and fold the dough over your thumb. This will create a half circle and a little cave with your thumb in it.
- Now with the edge of your other hand, press the dough right next to your thumb to half the side with and without your thumb. Take the side without your thumb and fold it over itself. Repeat this process four times creating four folds.
- Now remove your thumb from the dough and place the last fold in to the whole where your thumb was. Pinch it together and lightly round of the bread roll
- Place the prepared bread rolls on the kitchen towel and cover them for another 30 minute rest.
- Pre-heat the oven to 220°C. We will change this temperature to 200 before we put the bread rolls in to the oven. As bread dough needs humility to rise well and evenly we will also place a little oven-safe dish with water in to the oven. Make sure the water is replenished before you start baking the bread rolls.
- Once the bread Rolls have rested, spray them well with water and place them in to the oven until golden brown. This takes approximately 18 minutes depending on your oven so keep an eye on them. You can occasionally spray a little water in to the oven to create steam and humidity as this helps the dough o rise evenly.
- Take the bread rolls out of the oven and place them on a cooling rack.
Notes
The trick of a crispy bread roll is the tension in the dough. Make sure you start rolling by pressing firmly creating the tension that evenly expands the dough and makes it fluffy inside and crispy outside.
Also make sure to have humidity and steam in the oven while baking.