Viennese Cake
Rustic Dinner Rolls
2014-11-25 02:33:25
Yields 16
Nutrition Facts
Serving Size
53g
Yields
16
Amount Per Serving
Calories 104
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 223mg
9%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
3%
Sugars 1g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 1/2 cups plus 1 tablespoon water, room temperature
- 2 teaspoons honey
- 1 1/2 teaspoons instant or rapid-rise yeast
- 3 cups plus 1 tablespoon bread flour, plus extra if needed
- 3 tablespoons whole-wheat flour
- 1 1/2 teaspoons salt
Instructions
- Whisk water, honey, and yeast together in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl. Transfer bowl to stand mixer fitted with dough hook. Add bread flour and whole-wheat flour and mix on low speed until cohesive dough is formed, about 3 minutes; cover bowl tightly with plastic wrap and let stand at room temperature for 30 minutes.
- Sprinkle salt evenly over dough and knead on low speed for 5 minutes, scraping down bowl and dough hook as needed. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1 to 2 tablespoons flour and continue mixing for 1 minute. Transfer dough to large, lightly greased bowl; cover tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Spray rubber spatula or bowl scraper with vegetable oil spray. Fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Rotate bowl again and fold once more. Cover with plastic and let rise for 30 minutes. Repeat folding, replace plastic, and let dough rise until doubled in size, about 30 minutes.
- Grease two 9-inche round cake pans. Transfer dough to floured counter and sprinkle top with more flour. Using bench scraper cut dough in half and gently stretch each half into 16 -inch long log. Cut each log into 8 equal pieces and dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess. Arrange rolls in prepared pans, placing 1 in center and 7 spaced evenly around edges, with long side of each roll running from center of pan to edge and making sure cut side faces up. Loosely cover pans with lightly greased plastic and let rolls rise until doubled in size, about 30 minutes. (Dough should barely spring back when poked with knuckle.)
- Thirty minutes before baking, adjust oven rack to middle position and heat oven to 500 degrees. Spray rolls lightly with water, bake until tops of rolls are brown, about 10 minutes, then remove them from oven. Reduce oven temperature to 400 degrees; using kitchen towels or oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn them right side up. Pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes, rotating sheet halfway through baking. Transfer rolls to wire rack and let cool to room temperature, about 1 hour, before serving.
Notes
- If you don't have a stand mixer, you can mix the dough by hand. To do this, stir the wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. Transfer the dough to a clean counter and knead by hand to form a smooth, round ball, 15 to 25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. Proceed with the recipe as directed. Because this dough is sticky, keep your hands well floured when handling it.
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