Pan de Viena Recipe: Soft Austrian Bread Rolls Classic 2026

Pan de Viena is a soft, tender, and fluffy bread roll that sits somewhere between a brioche and a traditional bun. Its light, airy crumb makes it ideal for a wide range of sandwiches, from simple ham and cheese to a classic serrano ham with a touch of sweetness. Best of all, you can easily make these delightful rolls at home with just a few basic ingredients.

These rolls are perfect for breakfast or an afternoon snack, especially when paired with a glass of milk. Thanks to their small size, they also work wonderfully for party sandwiches or sliders. They pair beautifully with fillings like ham and cheese, butter and jam, chocolate, or my personal favorite: serrano ham, for that perfect sweet and savory contrast.

The key to achieving a very spongy Pan de Viena is thorough kneading until the dough becomes very fine and elastic. While you can knead by hand, this recipe is ideal for a stand mixer since you'll need to work the dough for a good while. At first, it may seem very sticky due to its high hydration, but during kneading it will become smooth and perfect. It's crucial to resist the temptation to add more flour during kneading, as that would sacrifice the tenderness that characterizes this bread.

Respecting the rising times is also essential to achieve that tender and spongy texture, making sure not to let it overproof. And the final tip, though fundamental, is to bake the rolls with steam, as tradition dictates. This will make the crumb very tender and the crust thin. To do this, place a container with water inside the oven during baking so it releases steam.

Ingredients for Pan de Viena

Makes 8 rolls

• 250 g bread flour
• 125 g warm whole milk
• 3 g dry baker's yeast (or 9 g fresh yeast)
• 25 g sugar
• 5 g salt
• 1 medium egg
• 30 g butter at room temperature
• Beaten egg for brushing

How to Make Pan de Viena Step by Step

1. Make the preferment

Start by making a preferment. Mix 50 g of bread flour with 125 g of warm whole milk, 3 g of baker's yeast (or 9 g of fresh yeast), and 25 g of sugar. Let this mixture rest for 10 minutes until you see it begin to bubble.

2. Mix and knead the dough

Add the preferment to a bowl along with the remaining 200 g of flour, 5 g of salt, 1 medium egg, and 30 g of butter. Knead for 15-20 minutes until you achieve a smooth and elastic dough. You can do this by hand or with a stand mixer.

3. Form a ball and let it rest

Shape the dough into a ball and let it rest in a greased bowl covered with plastic wrap.

4. Let the dough rise

Allow the dough to double in volume, which depending on room temperature may take between 1-2 hours.

5. Divide and stretch the dough

Degas the dough and divide it into 8 equal portions. Stretch each piece with your hands into a roughly rectangular shape as shown in the image.

6. Roll the dough

Roll each side of the dough rectangle towards the center as shown below.

7. Seal the ends

Bring the rolled sides together, pinching the top with your fingers to seal them.

8. Shape the rolls

Roll the dough with your hands on the counter, giving each portion the characteristic shape of a Pan de Viena.

9. Place on baking sheet and brush with egg

Place the Pan de Viena rolls on a baking sheet lined with parchment paper and brush them with beaten egg.

10. Make cuts on the surface

Make small cuts on the surface of each roll using a bread lame or sharp knife. Cover the dough with plastic wrap, leaving it domed so it doesn't stick to the rolls.

11. Let rise and bake

Let the rolls grow a bit, without doubling in volume, for 45 minutes to 1.5 hours, depending on room temperature. Preheat the oven to 200°C (392°F) with top and bottom heat and place an oven-safe container with water inside to create steam. Bake the Pan de Viena for 10-12 minutes, until golden brown to your liking.

12. Cool on a rack

Once baked, remove from the oven and if you can resist the temptation, let them cool completely on a wire rack before eating.

Tips for the Best Pan de Viena

Knead thoroughly for a soft crumb

The key to a very spongy Pan de Viena is good kneading until you get a very fine and elastic dough. Although you can knead by hand, this is an ideal recipe for a stand mixer since you'll need to work the dough for a good while. At first it may seem very sticky due to its high hydration, but during kneading it will become smooth and perfect. It's essential to avoid the temptation of adding more flour during kneading, as we would lose the tenderness that characterizes this bread.

Respect the rising times

Respecting the rising times is also fundamental to achieve that tender and spongy texture, making sure not to overproof. And the last tip, although fundamental, is to bake the rolls with steam, according to tradition. This will make the crumb very tender and the crust thin. To do this, place a container with water inside the oven during baking so it releases steam.

Serve and enjoy

Pan de Viena rolls are perfect for breakfast or snacks, accompanied by a glass of milk, although due to their size, they are also ideal for preparing varied sandwiches for parties. They pair very well with fillings like ham and cheese, butter and jam, chocolate, and my favorite, serrano ham, for that perfect sweet and salty contrast.

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