Vienna Roll (Kimbula bun)

Ingredients

700g flour
35g milk powder
4 ½ tsp yeast
1 tsp salt
125g – 150g fine sugar
50g margarine
2 eggs
350ml Luke warm water
2 tbsp melted butter
50g fine sugar

Method

Mix flour, 125g sugar or more (I used 125g), salt, yeast, margarine and milk powder. Mix for 2 minutes.

Beat the eggs.

Mix the flour mixture and the egg till combined.

Add the Luke warm water little at a time and mix. (According to the size of your egg sometimes you might need less or more water.)

Knead the dough for at least 15 minutes. The dough should be very light and little pasty. I used my bread machine and the kneading process was very easy.

If you are using a bread maker first add the water, margarine and the egg and put the mixed dry ingredients on top and on the machine.

Leave it on a greased bowl and cover the bowl with a damp cloth for at least 2 hours till it doubles in size. I left it overnight.

Knock the air down and knead it again for a minute.

Put some flour to the work surface and divide the dough into two.

Take one part of the dough and spread it to a thin (18 inch diameter circle).

Cut this into 8 or 9 equal wedges. (I cut it into 8)

Take one wedges of the dough and spread flour on the work surface and flour on top of the dough and make it thinner.

Roll the wedge beginning from the broader side to the narrow side. Wrap it tightly and neatly.

Brush a baking tray with butter and arrange the rolls.

Each roll should be at least 1 inch apart.

Rest the rolls for 20-30 minutes.

Preheat the oven to 175 C.

Brush the rolls with melted butter and sprinkle sugar on top. 

Bake for 25-30 minutes till light brown.

Make sure you don’t over bake.

Hot Vienna rolls are ready.