I made these rolls for dinner tonight. It was my second time ever making a yeasted dough and they turned out wonderfully! My first foray into yeast bread was the no knead artisan bread. It was good, but the videos on the site as well as Richard Bertinets "Dough" video really helped me with my shaping and structure. They do taste very much like Vienna bread, which I love and can rarely find. Will have to experiment with making and freezing the dough before the fridge rest so we can have fresh rolls in a pinch! One question, the egg wash on the recipe page and the wash on your blog have very different water amounts. (1-2 Tbsp vs 1/2 Cup). Can you tell me how that might affect the crust?

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