Wienerle in Bread Roll Dough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g flour
- 0.5 ½ cube yeast, or 1 bag dry yeast
- 1 tablespoon malt, or sugar beet syrup
- 0.5 teaspoon ½ salt
- 150 ml water, warm
- 8 sausages (poultry Viennese)
Print Recipe
Pin Recipe Instructions
- Knead the sifted flour with the crumbled yeast / dry yeast, the malt / sugar beet syrup, the salt and the warm water with the dough hook of the food processor or by hand to form a smooth dough.
- Divide the dough into 8-10 portions and roll out into rectangles or triangles, or just look thin and round. Place a sausage on each dough piece and roll it up.
- Place the rolls on a baking tray lined with baking paper and cover and let rise to double their size in a warm place. Bake the tray in the oven preheated to 200 degrees for about 20-25 minutes, can vary depending on the type of oven, remove and serve either warm or cold.
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