I used to think Vienna rolls were only served in "fancy" restaurants. Turns out these velvety textured treats are easy enough to make anytime. Top with sesame seeds or poppy seeds for finger sandwiches.
1 Dissolve yeast and 1 tablespoon sugar in the water.
2 Set aside until foamy.
3 Add the milk and 3 cups of the flour - beat for 10 minutes.
4 Cover and set aside until light and puffy.
5 Beat one of the eggs and add it along with melted butter, salt, and remaining sugar.
6 Add enough remaining flour to make a soft dough that's easy to handle.
7 Turn out on a lightly floured surface and knead by hand (or knead by machine for 5-8 minutes)
8 Place in greased bowl, cover with a tea towel, and let rise for 1 hour or until doubled.
9 Punch down and shape into rolls or loaves.
10 Place on silpat covered (or greased) baking sheets.
11 Slash rolls and brush with beaten egg mixed with 1 teaspoon water.
12 Sprinkle on the sesame seeds if using.
13 Cover and let rise about 15 minutes.
14 Bake rolls at 375F-400F for 10 to 15 minutes, or until golden.
15 Bake loaves and 375F for 25 to 30 minutes, or until a digital thermometer registers 200F in the center.
16 Let cool.
