The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Continuing the Quest for Great Sandwich Rolls—Vienna Bread Rolls with Dutch Crunch

GSnyde's picture
GSnyde

Continuing the Quest for Great Sandwich Rolls—Vienna Bread Rolls with Dutch Crunch

            

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Since the start of my baking adventure (only six months ago), I have been searching for the perfect sandwich roll, one with a thin, crispy crust, a tender crumb so it’s squishable, but dense enough so it holds together with a burger or saucy filling, and airy but not too holey.  I had good success with SylviaH’s excellent bun formula (http://www.thefreshloaf.com/node/17329/buns-sandwiches).  

Then, Dvuong posted about Reinhart’s Vienna Bread rolls with Dutch Crunch topping (from BBA) a few days ago (http://www.thefreshloaf.com/node/22380/latest-bake-dutch-crunch#comment-159189).   And I baked them today.  The formula made enough dough for eight potato-shaped rolls of 4.5 oz each.

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I can’t believe I hadn’t discovered this formula before!  It’s even in a book I’ve been enjoying baking with.  It’s a tasty white bread with a little egg , a little sugar and a little butter, using a good proportion of pate´ fermenteé.  The texture is just what I’ve been looking for.   The Dutch Crunch topping adds a nice …ummm…crunchiness.

They were perfect for turkey sandwiches.  I also think this formula would be good for dinner rolls or a pan loaf, maybe topped with sesame seeds.

My Number One Taster says I’ll be baking these rolls again.  And  so I know I will.  Pretty soon she’ll have so many favorites I’ll need to stop experimenting with new things.

Thanks--again!!--Professor Reinhart.  And thanks for lead, dvuong!  This is a winner!

Glenn

 

Comments

LeeYong's picture
LeeYong

Awesome bake! Looks wonderful.. crunchy and soft at the same time. Can you share the recipe? Think my mom would love these!

Thanks again Glenn for sharing your passion for baking!

Happy Baking!

LeeYong

GSnyde's picture
GSnyde

LeeYong-

The recipe is copyrighted.  I highly recommend Bread Baker's Apprentice.  It is available for under $20 on Amazon (http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688).  It has dozens of great recipes and excellent instructional materials. 

Glenn

 

Ryan Sandler's picture
Ryan Sandler

The Vienna bread with dutch crunk is one of my all-time favorites too.  Besides sandwich rolls, it also makes a lovely batard.

GSnyde's picture
GSnyde

I plan to try other shapes/variations on this excellent bread.

Glenn

SylviaH's picture
SylviaH

What a gorgeous bake you did of the Vienna and dutch crunch topping!  

 I think these are good match to those famous New Orleans hoagie rolls...I've been hinting for my SIL to bring some back from his next trip, so I could see the texture and give them a taste test...mail order, $75 online I think it was for a half doz. from the famous bakery :/ Sure makes you happy to bake your own bread.

Sylvia

GSnyde's picture
GSnyde

I like the look--and the crunch--of this topping.

Glenn

breadsong's picture
breadsong

Hello Glenn, what a nice job with the dutch crunch.
I'll put this roll on the 'bake list', along with Sylvia's too, of course!
from breadsong

 

GSnyde's picture
GSnyde

Thanks, Breadsong.  I put these rolls right up there with Sylvia's.  But I still haven't made Kaiser rolls, or Norm's knotted rolls, or....  The quest will continue.

Glenn

hanseata's picture
hanseata

Isn't that a nice bread, Glenn? I made it many times, and I especially like the Dutch crunch. So far I made only breads, not rolls, but the Vienna Bread, the Pain a l'Ancienne and the Pane Siciliano are my favorites from BBA.

Karin

GSnyde's picture
GSnyde

Karin, I have only baked four or five things from BBA.  They've all been excellent, and Reinhart's notes and commentaries provide very useful explanations and tips.

I especially like the Focaccia and the Cinnamon-Raisin-Walnut bread.  In fact, it's time to bake more of the C-R-W.

Glenn 

breadmantalking's picture
breadmantalking

I follow the rule that recipes are essentially not copyright-able. The law explicitely says that ingredients are public domain and the instructions, when adapted and re-stated in your own words, with your own 'take', is too. A verbatim quote can and should be properly attributed to the author. That said, I have used my variation of Peter Reinhart's Vienna Bread on my blog, all properly attributed if anyone is interested. It can be found at:  http://breadmantalking.blogspot.com/2011/02/back-to-source-sort-ofvienna-bread.html

I used it to make loaves of bread but it can easily be converted to rolls. Enjoy!! BTW, the book, The Bread Baker's Apprentice,  is truly excellent and anyone serious about bread baking should own it.

David at: www.breadmantalking.blogspot.com

Mebake's picture
Mebake

They Look lovely!