Vienna Hard Rolls Food

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MY HARD ROLLS FOR BRATWURST



My Hard Rolls for Bratwurst image

From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 6h15m

Yield 10 buns or rolls, 5-7 serving(s)

Number Of Ingredients 7

500 g flour (unbleached all purpose 4 cups)
313 g water (11 ounces)
10 g salt (1 2/3 teaspoons table salt)
3 g instant yeast (1 teaspoon)
5 g sugar (1 teaspoon)
10 g butter (2 teaspoons)
1 egg (beaten with 1 teaspoon water for optional wash)

Steps:

  • Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
  • Let the dough sit covered for 20 minutes.
  • Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
  • Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
  • Stretch and fold and place dough in fridge overnight covered.
  • Next morning, If the dough didn't double in volume, let it sit out until it does.
  • Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
  • Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
  • Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
  • Brush on egg wash if desired and score once down the middle.
  • Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.

CRUSTY HARD ROLLS



Crusty Hard Rolls image

Make and share this Crusty Hard Rolls recipe from Food.com.

Provided by chef 998002

Categories     Breads

Time 45m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 7

1/2 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon instant yeast
3 1/2 cups unbleached all-purpose flour
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon instant yeast

Steps:

  • The Starter:
  • Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
  • Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
  • Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
  • Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
  • Yield: 12 rolls.

Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9

VIENNA ROLLS (BREAD ROLLS)



Vienna Rolls (Bread Rolls) image

Make and share this Vienna Rolls (Bread Rolls) recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories     Yeast Breads

Time 2h20m

Yield 16 rolls, 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 779.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 121, Sodium 1083.7, Carbohydrate 112.4, Fiber 4.2, Sugar 1.5, Protein 19.3

VIENNA BREAD



Vienna Bread image

Categories     Bread     Cake     Sandwich     Bake     Steam     Chill     Pastry

Yield makes two 1-pound loaves or 9 to 12 pistolets

Number Of Ingredients 10

2 1/3 cups (13 ounces) pâte fermentée
2 2/3 cups (12 ounces) unbleached bread flour
1 tablespoon (.5 ounce) granulated sugar
1 teaspoon (.25 ounce) diastatic barley malt powder or 1 tablespoon (.75 ounce) barley malt syrup
1 teaspoon (.25 ounce) salt
1 teaspoon (.11 ounce) instant yeast
1 large (1.65 ounces) egg, slightly beaten
1 tablespoon (.5 ounce) unsalted butter or shortening, at room temperature or melted
3/4 cup plus 2 tablespoons (6 to 7 ounces) water, lukewarm (90° to 100°F)
Semolina flour or cornmeal for dusting

Steps:

  • Remove the pâte fermentée from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
  • Stir together the flour, sugar, malt powder (if using), salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pâte fermentée pieces, egg, butter, malt syrup (if using), and 3/4 cup of the water. Stir together with a large metal spoon (or mix on low speed with the paddle attachment) until the ingredients form a ball. If not all the flour is absorbed, add the remaining 2 tablespoons water, or as much as is necessary to make the dough soft and supple, not firm and stiff.
  • Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 10 minutes (or mix on medium speed with the dough hook for 6 minutes), adding flour if needed to make a firm but supple dough, slightly tacky but not sticky. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for 2 hours. If the dough doubles in size before then, remove it from the bowl and knead for a few seconds to degas it (the "punch down") and then return it to the bowl to continue fermenting until 2 hours have elapsed or until the dough doubles in size again.
  • Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or into 9 to 12 smaller pieces (3 to 4 ounces each) for pistolets. Shape larger pieces into boules (page 72) or smaller pieces into rolls (page 82). Mist the dough lightly with spray oil, cover with a towel or plastic wrap, and let the dough rest for 20 minutes.
  • Shape the larger pieces into bâtards (page 73) or the smaller pieces into pistolets (page 80). Line a sheet pan with baking parchment, dust with semolina flour or cornmeal, and transfer the dough to the pan. Mist the dough lightly with spray oil and cover the pan loosely with plastic.
  • Proof at room temperature for 60 to 90 minutes, or until the loaves or rolls have risen to approximately 1 3/4 times their original size.
  • Prepare the oven for hearth baking as described on pages 91-94, making sure to have an empty steam pan in place. Preheat the oven to 450°F. Just prior to baking, mist the loaves or rolls with water and dust lightly with bread flour by tapping some through a sieve or by flinging the flour across the surface of the dough. Score the loaves or rolls down the center as shown on page 90, or leave the rolls uncut.
  • Slide the loaves directly onto the baking stone, parchment and all, or place the sheet pan with the loaves or rolls in the oven. Pour 1 cup hot water into the steam pan and close the oven door. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 400°F and bake for 10 minutes. Rotate the breads 180 degrees, if necessary, for even baking and continue baking until they are a medium golden brown and register at least 200°F at the center. This should take anywhere from 5 additional minutes for rolls to 20 minutes for loaves.
  • Remove the loaves or rolls from the oven and transfer them to a cooling rack. Cool for at least 45 minutes before slicing or serving.
  • BREAD PROFILE
  • Enriched, standard dough; indirect method; commercial yeast
  • DAYS TO MAKE: 2
  • Day 1: 1 1/4 hours pâte fermentée
  • Day 2: 1 hour to de-chill pâte fermentée; 10 to 12 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 20 to 35 minutes baking
  • Commentary
  • This version of Vienna dough is improved by the pre-ferment method that I've been touting throughout this book. You will rarely find another version made in quite this same way, as most Vienna bread formulas are made by the direct-dough method. But the use of more than 100 percent pre-ferment adds so much character to the bread that I'll never turn back. Vienna rolls made from this dough are a huge hit at Johnson & Wales, where students eagerly line up for sandwiches whenever we send these rolls to the dining hall.
  • BAKER'S PERCENTAGE FORMULA
  • Vienna Bread %
  • Pâte fermentée: 108%
  • Bread flour: 100%
  • Sugar: 4.2%
  • Malt powder: 2.1%
  • Salt: 2.1%
  • Instant yeast: .92%
  • Egg: 13.8%
  • Butter: 4.2%
  • Water (approx.): 54.2%
  • Total: 289.5%
  • GRACE NOTE: Dutch Crunch or Mottled Bread
  • Dutch crunch is one of many names given to bread made with a special mottled topping. It doesn't refer to any particular formula, as the crunch topping can be spread on pretty much any type of bread. But if you grew up with a certain brand of Dutch crunch, you may associate it with particular styles of bread, like a chewy white bread or a light wheat loaf. Dutch bakers were among the many northern European bread makers who popularized this style of garnishing loaves, and the method caught on quickly in certain regions of America when it was first introduced. I find that Austrian-style bread, with its slightly enriched but chewy texture, is particularly suited to this treatment, which is a slurry paste made with rice flour, sugar, yeast, oil, salt, and water. However, feel free to use it on any type of sandwich dough or enriched breads (but not on lean French bread dough, with its hard crust). The paste is brushed on the dough either right before the final proofing stage, or just before the bread goes into the oven. (If you brush it on before proofing, the separation and mottling is greater and more dramatic; brushing it on just before baking results in a more even coating.) The paste is fermented by the yeast, and it grows while the dough grows. But because the rice flour has very little gluten to hold it together, it spreads apart and then gelatinizes and caramelizes when the bread is baked. This leaves a mottled, slightly sweet, crunchy coating on the bread that kids find especially mesmerizing. You can use the topping on loaf-pan bread as well as on freestanding loaves.
  • Rice flour is available at most natural foods markets. You can use either white or brown rice flour or even Cream of Rice cereal. Alternatives would be fine cornmeal, cornstarch, potato starch, semolina flour, or cake flour (it's low in gluten), but they each deliver a different flavor and texture. Rice flour or Cream of Rice cereal is the most commonly used because it is, well, perfect for the job.
  • To make the topping, whisk together, 1 tablespoon bread flour, 3/4 cup rice flour, 3/4 teaspoon instant yeast, 2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 teaspoons vegetable oil, and 6 to 8 tablespoons of water to make a paste. If it seems too thin to spread without running off the top of the dough, add more rice flour. It should be thick enough to spread with a brush, but not so thick that it sits like a lump of mud. This makes enough for 2 to 4 loaves.

HARD ROLLS (USING A STAND MIXER)



Hard Rolls (Using a Stand Mixer) image

Oh how I miss hard rolls! Similar to Kaiser rolls, but crustier, when well buttered, these are a typical quick breakfast in the fast-paced metropolis of NYC and north-eastern NJ. A northern comparison to biscuts and gravy here in the southern USA, but these can be eaten on-the-go for a morning meal and are a lot less messy! These rolls will keep all day in a brown paper bag in your bread box.

Provided by 2Bleu

Categories     Yeast Breads

Time 45m

Yield 4 rolls, 4 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1 1/4 cups warm water (110F.)
2 teaspoons sugar
3 cups unbleached all-purpose flour (or bread flour)
1 teaspoon kosher salt
cornmeal (for dusting)
1 egg yolk (beaten with 1 Tbsp water for eggwash)
1 tablespoon poppy seed

Steps:

  • In a large bowl (or your KitchenAid), dissolve yeast with 3/4 cup of the water and sugar. Mix in remaining water, flour, and salt. Mix until dough starts to form. If too sticky, add a bit more flour. Knead for 2-3 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a clean towel, and let rise in a warm place, free from draft, until doubled in size (about 2 hours).
  • Preheat oven to 400°F If you have a baking stone, dust lightly with cornmeal and put into preheated oven. If not, use a cookie sheet. Place a shallow baking pan filled with boiling hot water on bottom of your oven for extra crusty rolls.
  • ROLLS: Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on a peel (large wooden spatula), also lightly dusted with cornmeal, or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once and brush tops with egg wash and sprinkle lightly with poppy seeds. If on a peel, slide loaves onto stone or tile; otherwise put cookie sheet in oven. Bake for about 25 minutes or until golden and baked through.
  • NOTE: To check for doneness, thump the bottom; if they sound hollow, they're done.

Nutrition Facts : Calories 379, Fat 3, SaturatedFat 0.6, Cholesterol 41.5, Sodium 443.5, Carbohydrate 75.1, Fiber 3.4, Sugar 2.4, Protein 11.4

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