Vienna rolls are a kind of sandwich rolls that you can try easily at home. They are so simple and easy to make. These gorgeous buns are So soft in texture too. Making bread at home makes you feel confident about what you eat. Whether you know or not the bread we buy from shops contains different ingredients added to give flavour and also to keep longer. But the home made bread gives you real feeling and taste of bread. Try once and you will never stop making them.
I love making bread in summer time the process is quick. The bread comes nice and fluffy. The other way if you live in a cooler climate make sure to use an oven heated to 25 c. You can keep the oven going on 25 C. But make sure to cover the bread well to prevent drying. Always cover the dough with a damp cloth.
If you want a larger batch of rolls make sure to double or triple the recipe. The filling for these beautiful soft buns can be anything. .
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I found a bread same like this in a bread shop recently and I thought of making it for breakfast on a Saturday morning. I had enough time to do this as all the other wake up late. 🙂
This is so simple to make and also very nice all in one breakfast. For proofing ion the morning I switch on oven to 25 c and leave the dough there to double. It takes only less than thirty minutes. When I was telling the ingredients I missed several and I made sure to include them in my recipe.
The texture of this bread is the same as you find in bread shops and also the taste is much better than them too. Try making them for a quite breakfast and kids specially will love this with out a doubt.
Making bread is an art. Once you know how to make bread you can create anything. I do bake bread for my family at least once a week. I like making soft and crusty bread. I find making soft bread makes you happy with beautiful textures and also it shows you the road to many other recipes that you can create with the same dough.
When making bread if you can use bread flour it gives a nice texture to the bread because of the gluten level it holds. If you can find gluten separately you can add that to the plain or all purpose flour to make the same bread with the same texture.
The secret of the soft bread depends on how long you knead the bread continuously. It helps activate the gluten content in bread. When you make make sure to check your yeast by add ing a bit of yeast and sugar together to 1/4 cup of warm water. If you leave it out in room temperature it forms up. if not the yeast is dead or expired. If you are not a daily baker always check for the expiry date of the yeast. The other thing is never add salt and sugar close to each other. So always use them in two corners of the mixing bowl before mixing.
If you have any questions about baking please feel free to leave a comment. Happy baking!
- 290g Bread flour
- 5g Salt
- 25g Sugar
- 5g Instant Dry yeast
- 30g Butter
- 25g Eggs and leave the rest for brushing the tops
- 150ml Milk
- Add flour , yeast, sugar, egg,& salt in to a mixing bowl and mix well.
- Next add milk and make a smooth dough and add butter. Knead for 25 min.
- Leave the prepared dough in a greased bowl in a warm place until double in size.
- When the dough is ready put on to the bench and punch down, then cut the dough in to equal size pieces.
- Roll each piece in a ball pressing in wards (Watch video).
- Leave to double in size.
- When ready brush the tops with eggs and sprinkle some sesame seeds on top and bake 15-20 min or until golden brown on top.
- Cool on a wire rack.
- Can store in freezer for months.
Condensed milk is a thick form milk with added sugar. Now there are several categories of condensed milk. When I was doing this video I didn’t find the one with low sugar. If not I would have used more condensed milk by reducing a bit more milk. The reason why I didn’t add a lot of condensed milk is sugar and when its heavy it gives heaviness to the buns. If you like more sweetness can add more sugar too. I still worry why I didn’t open the buns to show you how it looks like.
As I always say the kneading process should be longer to get a good quality bun.When you knead well they form gluten, which is the protein that allows bread dough to stretch and trap gas bubbles produced by yeast. It give s a good texture as well as a good uniformity.
In most Asian countries they use condensed milk for making tea. It gives a nice flavour to the tea. When ever I open a can I leave about two table spoons full to make a beautiful cup of tea. I love to sip a condensed milk tea quietly to get the real taste of tea. Recently I visited a closed by Malaysian restaurant and I saw they making condensed milk tea there. Instead of dessert I thought I will order a cup of tea. Oh god it was heavenly.
- 200ml Warm Milk
- 50g Condensed Milk
- 400g Bread Flour
- 30g Butter
- 1/2 Egg
- 15g yeast
- 35 g Sugar
- 1/2 the Egg for brushing the tops
- Add the flour, butter and salt in to a mixing bowl and mix well.
- Add sugar and yeast to the warm milk and leave to activate.
- Add egg and condensed milk and mix that with the flour.
- Add yeast little by little while kneading and mix well.
- Knead about 15 min.
- Put that to a greased bowl and leave it in a warm place to prove.
- After cut the dough to equal size portions.
- Then Make balls (Watch Video) and leave it to prove again .
- After brush the tops with the remaining eggs and bake 180c about 20-30 min.