Vienna Rolls (Bread Rolls)

A must-have recipe for bread-lovers..

• Ready In: 2 hrs 20 mins
• Serves: 4-6
• Yields: 16 rolls

Ingredients

• 450  g plain flour, plus extra
•  plain flour, for dusting
• 1 1⁄2 teaspoons salt
• 2  teaspoons dried yeast
• 1  teaspoon sugar
• 275  ml milk, hand-hot
• 110  g butter, at room temperature
• 1  egg, lightly beaten

Directions

1. Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
2. Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
3. Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
4. Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
5. The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
6. Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
7. Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
8. Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
9. Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
10. Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
11. Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
12. Remove from oven and transfer on to a wire rack to cool.