No changes to make, this recipe is great! The taste of these rolls is in all respects identical to the ones I can find at my baker’s.
Just a moment of delight to share for breakfast and start the week on good tracks.
Ingredients you need for the small Vienna Breads
For a dozen small breads:
- 5 cups (500g) of flour
- 1 cup (250mL) of milk
- 4 Tbsp (60g) unsalted butter at room temperature
- 5 Tbsp (40g) powdered sugar
- 1 packet of yeast
- 2 eggs (large size)
- 2 teaspoons of salt
- 1 beaten egg & 1 tbsp milk for gilding
Warm the milk for 30 seconds in the microwave. Dissolve the yeast in the milk and let stand 5 minutes, covered.
In the bowl of a food processor, add the flour, sugar and salt, mix well. Make a well and add eggs and the milk with yeast. Knead a few minutes until the dough begins to loosen. Then add the softened butter in pieces and knead until the dough becomes homogeneous. Cover with a damp cloth and let rise for 1 hour and half in a warm place.
Break the dough, turn out onto a floured surface and knead a few minutes to soften it. Share into 12 equal pieces of about 2 1/2 ounces each (70g).
Shape them into long rolls and place them on a plate covered with a sheet of parchment paper, spacing them well as they will swell a lot. Cover with a cloth and let rise again for 1 hour.
Preheat your oven to 400°F (200°c)
Brown the bread rolls with the beaten egg / milk mixture, then incise the breads with a razor blade or small knife.
Bake for 8-10 minutes until the loaves get a golden brown color.
Cool out of the oven and eat without waiting … it would be too bad to miss this little warm delight!
Recipe inspired by Isabelle