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

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GSnyde on 26 Feb 2011 at 19:58

            

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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

 

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

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

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

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

 

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

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 

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