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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.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Resting Time 4 hours
Total Time 3 hours 20 minutes
Servings: 18 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • ¾ tsp Yeast
  • 400 g Strong White Flour e.g. Canadian
  • 50 g 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

Method
 

  1. Put the ingredients into the breadmaker tin in the above order (or as directed by the manufacturer). You don't need the kneading blade.
  2. Choose the dough setting and start - it should be about 2hr 20mins.
  3. 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.
  4. Put the tray into the warm oven for about half an hour for the rolls to prove - they'll about double in size.
  5. 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.