Vienna Bread Rolls

Posted in - Bake & Mrs C.S. Peel's Recipes & Recipes on May 8th 2013 0 Comments

Gradually working my way through my great great Granny’s recipes and adapting as I go, I was so excited to discover these buns. From “Still Room Cookery (1905)”  Article.


The rolls in the nearer part of the photograph which are not glossy have not been brushed with milk.  The shinier at the back of the photograph have.

From Wikipedia: ‘The Vienna bread-production process innovations are often popularly credited[13] for baking with steam leading to different crust characteristics.; however Horsford, in his 1875 Report on Vienna Bread, wrote:

The Austrian bakery in the Paris Exposition in 1867, for the production of loaf-bread, was provided with the steam-arrangement; but the oven of the Vienna bakery, on exhibition at the Vienna Exposition for the production of rolls, was a dry oven.[14]

The steam added to the oven makes them slightly chewy, with a good crust and worthy of serving with butter alone.  They are still very good baked without steam.


450g/1lb flour
28g/1oz butter, very soft
0.25oz/7g sachet dried yeast
1 tsp salt
1 egg
1/2 pint/ 300mls warm milk
milk to brush at the end

1.  Mix the all the ingredients other than the milk, together with a knife or in a KitchenAid style mixer.
2.  Knead for 5-15 minutes (5 in a machine) until a smooth dough is formed. See Bread for details on how.
2.  Leave to rise with a teatowel on top in a warmish place such as an airing cupboard or a warm corner of the kitchen, or even in the sunshine, for up to two hours.
3. Form the dough into the shapes you want.  I made 8 round buns.
4.  Leave them to rise for an hour or less if they look well risen.
5.  Bake in a hot oven of about 200 degrees C.  You could throw some hot water in the bottom of the oven when you put the rolls in, or place a roasting tin of boiling water underneath the tray of rolls so that the steam rises throughout the oven while they bake.
6. Remove from the oven and brush immediately with milk.  Set on a rack to cool.
7. They are good just with butter and maybe soup…  eat them within 24 hours as like all homemade bread, the sooner the better….


Leave a Reply