CookEat Recipe
Vienna Overnight Milk Rolls
Soft yeasted milk dough risen overnight, cut into thick rounds, buttered and baked after a second rise.
Method
Steps
Step 1
Sift bread flour with salt and rub in 20 g butter. Stir yeast and sugar into 120 mL lukewarm milk, then add it to the flour with the remaining 473 mL milk. Beat to a very soft cohesive dough; do not add extra unmeasured flour.
Step 2
Cover and refrigerate overnight, approximately 8–12 hours.
Step 3
In the morning allow 30 minutes at room temperature, then gently pat dough on a lightly floured surface about 2.5 cm thick and cut twelve rounds with a floured cutter.
Step 4
Use the remaining 20 g melted butter to grease the baking pan and rub over the rounds' tops; set the rounds in the prepared pan, cover and rise about one hour until puffy.
Step 5
Bake at 220 °C for approximately 20 minutes until browned and cooked through. Cool on a rack at least 10 minutes before serving.
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