Vienna Hard Rolls Recipe

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Vienna Hard Rolls
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Ingredients
14
Count
Nutrition
704
Calories
Total time
260
Minutes
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Ingredients:

Directions:

  1. Mix warm water and yeast in a large bowl. Allow to stand until yeast is dissolved, about 5 minutes.
  2. Add to the yeast, next 1 cup water, sugar, salt and shortening. Stir well.
  3. Continuing to stir, add next 2 to 2 1/2 cups of flour. Mix until thoroughly blended.
  4. Fold the beaten whites into the soft dough. The dough will be very wet and sticky at this point and have a blob-like consistency.
  5. Gently stir in the flour for stiffening, use more or less as needed, until dough is still soft but no longer wet.
  6. Sprinkle part of the kneading flour on a cool, flat surface. Turn dough out, sprinkle with flour and knead until smooth and elastic, about 7 minutes. Sprinkle remaining flour over the surface of the dough as you knead until all stickiness is gone.
  7. Oil a large bowl well, turn dough into bowl, coat with oil and cover with a muslic cloth.
  8. Let rise for 1 to 1 1/2 hours until double.
  9. Push the risen dough down gently in the middle, let sit for a few minutes, then turn out onto a clean, cool surface and knead very gently for about a minutes. The dough will change consistency just a little in that time. Don't add any more flour and don't overwork the dough.
  10. Let the dough rise again for another hour, until doubled.
  11. Again, press the dough gently, don't punch it. Let it rest for about 5 minutes then turn out on a clean surface. Divide into whatever portions you need, 6 for long hoagie-type rolls, 12 for smaller 2 1/2 buns.
  12. Form dough as desired.
  13. Let the formed dough rest on the work surface, covered with a clean towel for up to 10 minutes, while preparing cookie sheets. Transfer dough to baking sheets which have been dusted with cornmeal. Cover with cloth and let rise for another hour, until doubled.
  14. While your dough is resting, preheat oven to 425.
  15. Put a 13 x 9 inch metal (DON'T USE GLASS!) baking pan on the bottom rack of the oven while preheating.
  16. When oven is hot, pouring boiling water into pan in bottom of oven and immediately place a baking sheet of rolls onto the middle rack.
  17. Lightly beat the yolks and milk, set aside.
  18. After rolls have popped , brush the tops with the yolk/milk mixture, return to oven.
  19. Bake at 425 until golden brown and crusty, about 20 minutes.
  20. Remove from oven and cool on wire racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 703.67 Kcal (2946 kJ)
Calories from fat 223.92 Kcal
% Daily Value*
Total Fat 24.88g 38%
Cholesterol 42.79mg 14%
Sodium 2588.74mg 108%
Potassium 259.85mg 6%
Total Carbs 104.85g 35%
Sugars 0.66g 3%
Dietary Fiber 11.71g 47%
Protein 15.93g 32%
Iron 6.7mg 37%
Calcium 312.4mg 31%
Amount Per 100 g
Calories 244.47 Kcal (1024 kJ)
Calories from fat 77.8 Kcal
% Daily Value*
Total Fat 8.64g 38%
Cholesterol 14.87mg 14%
Sodium 899.4mg 108%
Potassium 90.28mg 6%
Total Carbs 36.43g 35%
Sugars 0.23g 3%
Dietary Fiber 4.07g 47%
Protein 5.54g 32%
Iron 2.3mg 37%
Calcium 108.5mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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