Vienna Rolls (Bread Rolls)

Directions

1. 1
   Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
2. 2
   Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
3. 3
   Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
4. 4
   Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
5. 5
   The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
6. 6
   Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
7. 7
   Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
8. 8
   Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
9. 9
   Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
10. 10
    Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
11. 11
    Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
12. 12
    Remove from oven and transfer on to a wire rack to cool.