Vienna Rolls (Bread Rolls) - cooking recipe

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

Preparation

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\u00b0F/190\u00b0C.
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.