MY COOKBOOK

MY COOKBOOK
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12.2.16

WIENER ROLLS - VIRSLIS KIFLI


Adapted from Limara’s Péksége: the lady is brilliant. 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 - Virslis Kifli

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

Egg Wash:
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.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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