Vienna rolls

115 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.417 kg
Water 0.221 l
Fermented dough 0.075 kg
Table salt 7.5 g
Malted brown flour 0.004 kg
Yeast 12.5 g
Sugar 0.008 kg
Sterilised milk 0.013 l
Margarine 0.006 kg
See Recipe
Plain flour 0.075 kg
Water 0.041 l
Sourdough 0.015 kg
Table salt 1.5 g
Flour enhancer 0.75 g
Yeast 2.25 g
Elaboration

Kneading time: 13'

Dough temperature: 25 ºC

1st Fermentation of the dough without dividing:  

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: 1h 15´

Cooking time: 15´

Oven temperature: 230 ºC

METHOD

  • Knead all the ingredients until you obtain a thin and elastic dough.
  • Divide into 90 g pieces and form balls.
  • Let stand and then form into a loaf-like shape without sharp ends.
  • Place on plates and ferment in the refrigerator at 30 ºC and 75 % moisture.
  • The volume should be approximately twice the initial size.
  • Once fermented, you can brush with beaten egg if you desire.
  • Bake with little steam.
Nutritional information (1 portion)
Energy
411.47
kcal
Carbohydrates
83.97
g
Proteins
11.06
g
Lipids
2.5
g
Fiber 4.31 g
Saturates 0.51 g
Monounsaturated fatty acids 0.43 g
Polyunsaturated fatty acids 1.02 g
Cholesterol 1.79 mg
Calcium 19.93 mg
Iron 1.37 mg
Zinc 0.92 mg
Vitamin A 10.88 ug
Vitamin C 0.05 g
Folic acid 69.06 ug
Salt (Sodium) 717.7 mg
Sugars 2.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.