Parmesan Kaiser Rolls Recipes

GERMAN KAISER ROLLS

Steps:

• Put the flour, sugar, salt, butter, malt, milk, yeast and water into a large mixing bowl.
• Mix on the slowest speed for 3 minutes, then increase the speed and knead for 9 to 10 minutes.
• After the kneading, leave the dough in the bowl but dust it with some dusting flour and then cover the bowl with a clean kitchen towel and let rest for 20 minutes.
• Divide the dough into 9 portions of about 75g each.
• Shape each dough portion into a sphere, using the method shown in the video. This is important to create tension in the dough.
• Dust each sphere in dusting flour and cover them with a towel or linen.
• Let rest for 15 minutes.
• Use your palm to flatten each sphere, then use the method shown in the video to shape the dough into kaiser rolls.
• Put the kaiser rolls "face down" onto a linen or kitchen towel and cover them with a towel or linen.
• Let rest for 30 minutes.
• Preheat the oven to 220°C / 428°F (convection oven) or 230°C / 445°F (traditional oven).
• Place the rolls face up onto a baking sheet.
• Use a spray bottle with water to spray all rolls until they are very wet on the outside. Optional sprinkle sesame or poppy seeds on top of the rolls.
• Place the baking sheet with the rolls on the middle rack of the oven. Then create some steam by either spraying water to the walls of the oven or by using a baking pan with hot rocks on the bottom of the oven and pouring 50 ml of water in the stones.
• Bake for 20 to 25 minutes but open the oven 2 minutes before they are done to release the steam.
• Let the kaiser rolls cool completely, then eat them fresh.

KAISER ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

KAISER ROLLS

Steps:

• Make the dough: In the bowl of an electric mixer, whisk flour and salt to combine. Attach bowl to mixer fitted with a dough hook. In a glass measuring cup, whisk together water, yeast, and honey; let stand 5 minutes. Add eggs and whisk to combine. Add to flour mixture and knead on low speed until it forms a soft, stretchy dough, 6 to 8 minutes. If necessary, add more water, a tablespoon at a time. Add butter, 1 tablespoon at a time, until thoroughly incorporated, about 4 minutes. Transfer to a buttered bowl. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and remove from bowl. On a lightly floured surface, pat dough into a 14-by-12-inch rectangle. Fold dough into thirds like a business letter. Rotate dough 90 degrees on work surface and fold into thirds once more. Return dough to bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Divide dough into 12 equal pieces and cover lightly with plastic wrap. On a lightly floured work surface, pat one piece of dough at a time into a 5-by-3-inch rectangle. With a long side facing you, fold dough into thirds as you would a business letter. With the edge of your hand, pat dough along length of seam to seal. Using your hands, roll dough into a 12-inch rope. Tie rope into a simple knot, leaving a bit of length at each end. To finish the knot, pull one end up and over and tuck it into the center. Take remaining end and pull it down and under, pushing it through the bottom of the knot and up into the center. Place on parchment-lined baking sheets, 3 inches apart. Repeat process with remaining pieces of dough. Let rise, covered, in a warm place until doubled in bulk, about 1 hour.
• Make the topping: Preheat oven to 350 degrees. Lightly brush tops of rolls with egg wash and sprinkle with poppy seeds. Bake, rotating sheet pans between racks halfway through, until golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool completely.