Kaiser Rolls Viennese Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 600 g wheat flour, (type 550)
- 1 cube yeast, fresh
- 2 teaspoons sugar
- 200 ml milk, lukewarm
- 40 g butter
- 1 ½ teaspoon salt
- Flour, to work with
- Milk, for brushing
Print Recipe
Pin Recipe Instructions
- Pour the flour into a bowl and make a well. Crumble the yeast in the well, sprinkle with sugar and pour the milk over it. Mix with a little flour from the edge to a thin paste and cover and let rise for approx. 30 minutes.
- Heat the butter in 125 ml of water until it has melted. Let it cool down again.
- Pour the butter water into the dough cavity and sprinkle salt on the edge of the flour. Mix everything together and knead into a smooth dough. The dough should then come off the edge of the bowl cleanly. Place the dough on baking paper, lightly flour and cover with a slightly damp kitchen towel and let rest for 1 hour.
- Knead the well-risen dough again vigorously and divide into 4 equal pieces. Shape these into balls and place the dough top down on a baking sheet with the parchment paper. Cut the surface of the bun approx. 3 cm deep crosswise. Cover the rolls with a damp cloth again and let rise again for 30 minutes.
- Preheat the oven to 250 ° C top and bottom heat, hot air 230 ° C.
- Remove the cloth and bake the rolls in the hot oven (middle) for about 25 minutes. After 10 minutes, brush the rolls with milk to give them a crispy crust.
- Place the hot rolls on a wire rack, cover with a dry cloth and let them rest briefly. Then remove the cloth and let it cool down.
- Tip:
- Put the flour-dusted dough in a plastic bag and let it rest overnight in the refrigerator (vegetable compartment). Then the rolls are freshly baked quickly the next morning.
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