Adapted from Limara's Péksége. Her recipe makes eight of these scrumptious wiener rolls. Would you believe it the rising-time is only 45 minutes? The rolls turned out surprisingly lofty and delicious. I only needed six wiener rolls so I braided two rolls without wieners. Those were good too. No bakery buns or convenience products can come close to these freshly baked rolls.
The worthy wiener for these great rolls is the European. The taste is better. I get mine at a tiny butcher shop; the owner is a second generation German trained butcher. Grocery chains also sell European wieners, though not every European wiener deserves the title. Always look for a trusted brand name, avoid the store brands. Brand name European wieners cost more than other brands, but they are worth the price difference.
WIENER ROLLS
Rolls:
2-2/3 cups flour
1 Tbsp instant yeast
1 tsp salt
3 Tbsp oil
3/4 cup 11% Greek yoghurt
1/3 cup water
1 egg
1 egg, whisked
- In a large bowl, whisk together the flour, instant yeast and the salt.
- Add the yogurt, water, oil and the egg.
- Combine ingredients to make dough.
- Knead until shiny and elastic.
- Place in a greased bow, cover and let rise for 45 minutes.
- Preheat the oven to 375F.
- Roll the dough into 9X16 inch rectangle.
- Divide into 8 parts.
- Place half a European wiener in the middle of each square.
- Cut 3 diagonal cuts down beside the wiener as shown.
- Then criss-cross the strands over the wiener.
- Turn the end under.
- Place the rolls on the prepared baking sheet.
- In a small bowl whisk one egg and spread the rolls with egg wash.
- Bake the rolls in the preheated oven for 20 minutes or until the top has a nice golden colour.
