Vienna Rolls
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
Method
- 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.