Name: Vienna Rolls
Prep time: 5 min
Cook time: 180 min
Total time: 5 min
Ingredients: ¾ tsp Yeast; 400g Strong White Flour (e.g. Canadian); 50g Sugar; 50 ml Olive Oil; 50 ml Sunflower Oil; ½ tsp Salt; 1 medium egg; 2 egg yolks; 150 ml warmed almond milk; To glaze: egg yolk or almond milk

Vienna Rolls

5 Nov 2017

by RickRock

Prep Time

5 minutes

Cook Time

180 minutes

Total Time

5 minutes

Background

I generally use my bread machine to make loaves that can be taken straight out and used, but it's also a simple way to create a variety of doughs that be then baked into various shapes. These Vienna Rolls are just slightly sweet and are delicious as a snack by themselves but they can also be served with jam at breakfast or afternoon tea, or after a meal with cheese. Just the thing for lunchboxes and picnics too! I needed this batch to be dairy free, but cow's milk is fine if OK for you.

Ingredients

¾ tsp Yeast
400g Strong White Flour (e.g. Canadian)
50g Sugar
50 ml Olive Oil
50 ml Sunflower Oil
½ tsp Salt
1 medium egg
2 egg yolks
150 ml warmed almond milk
To glaze: egg yolk or almond milk

Instructions

Put the ingredients into the breadmaker tin in the above order (or as directed by the manufacturer). You don't need the kneading blade.
Choose the dough setting and start - it should be about 2hr 20mins.
Preheat the oven to just 40°C. Divide the dough into about 18 balls and place well spaced apart on a large, lightly greased baking tray.
Put the tray into the warm oven for about half an hour for the rolls to prove - they'll about double in size.
Take out the tray and increase the oven to 190°C. Glaze the rolls then pop them back in for about 15 minutes or until nicely browned.