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Kaiser Rolls
Kaiser rolls are great for picnics, sandwiches, and other summertime meals. The recipe I'm using is a cross between Bernard Clayton's recipe and Peter Reinhart's recipe. Peter's recipe uses a pre-ferment, the one I've listed below does not. You can adjust this recipe to use a pre-ferment quite easily: simply throw in some old dough if you want to use a pate fermentee. Or pull out a cup of the flour and 1/2 a cup of the water and 1/4 teaspoon of the yeast, mix them together, and let them sit out in a covered bowl overnight to create a poolish. Either technique will result in a more flavorful roll, but if you are going to be making sandwiches slathered in mustard or a sharp cheese, something likely to overwhelm the flavor of the bread, the extra work is probably not warranted.
Combine 3 cups of the flour and the other dry ingredients in a mixing bowl or the bowl of a stand mixer. Mix in the water, eggs, and shortening. Knead by hand for approximately 10 minutes or 5-7 minutes in a mixer, adding more flour by the handful as necessary. The dough should still be tacky but not terribly wet. Place the dough in a greased bowl, cover, and allow to rise until doubled in size, approximately 1 hour. Allow it to rise a second time for an hour before shaping. To shape the rolls, divide the dough into smaller pieces (if you are particular, use a scale to get them the same size). Roll the pieces of dough into balls and cover them with a damp kitchen towel so they can relax for 5 minutes. To shape them, first I press them out into flat disks on a well floured surface (Clayton suggests using rye flour, though any type of flour will do). I let them rest, covered, another 5 minutes. Then I stretch the dough a bit thinner again and fold pieces up into the center. Finally I press down in the center to seal it up tight. I place them face down on a sheet pan covered with poppy seeds while they are rising for the final hour. One could just as well let them rise face up and then spritz them with water and sprinkle the poppy seeds on, but doing it this way prevents the seals from splitting while they rise. Preheat the oven to 450 during the final rise. Just before placing them in the oven, flip the rolls upright. You want to have steam in the oven when you bake them, so use whatever technique you prefer: squirting them with water, squirting the oven sides with water, pouring boiling water in a preheated cast-iron pan or a cookie sheet. These rolls take around 20 to 25 minutes to bake. I suggest rotating the pan once 10 minutes into it so they'll brown evenly. Related Recipe: Potato Rosemary Rolls.
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Perfect roll, now to open
Here is one of those cultural things sneaking in so get ready. The traditional way to open a Kaiser roll in case you ever want to look traditional: Holding your roll with your thumb in the top middle of the roll, carefully stick your knife into the invisible seam going almost half way through, then rotate the bun while cutting (with a sawing action) around the seam. When cuts match, set down knife and twist the two halves apart. If your're lucky, a little nob or taster appears inside the bun in the middle. That's to be quickly snatched up and popped into your mouth, tester trophy before one gets serious about spreading butter or anything else. One of the little pleasures in life. :) Mini Oven
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Kaiser roll with anis seed
In Linz, Austria, a Kaiser roll sprinkled with anis seed is traditionally served before a meal following a funeral. For this occasion they are made three times the normal size and big enough to cover an entire soup bowl! Hot soup is then served when about half the roll is consumed. Delicious! Simple and tasty. Mini Oven
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Kaiser Rolls - Malt Powder?
I am getting ready to try these rolls but can't find the malt powder here in TN. So I went to the KA site and found 3 kinds of malt powder, diastatic, non-diastatic and malted milk powder. Does anybody know what one I am to use with these rolls here?
TIA
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Malt types
The malt powder I have (and used for this recipe) says Dry Barley Malt Powder. It doesn't say diastatic or non-diastatic and, truthfully, I don't know the difference. Perhaps someone with more experience with malt can enlighten up.
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Re: Malt Powder
Where did you get the malt powder? If you bought it from KAF I thought they always specify which it is. But if you got it from some other source like a home beer brewing type store and it is not specified it's diastatic. The malt powders are sprayed during drying so they only require temperature around 120-130 degF to be dried. Additional heat can be used to destroy any enzyme activity but for beer brewing additional enzymes are pretty much always beneficial and will eventually be destroyed during the boil anyway. This whole question relates very closely to the issue of whether to scald or not to scald milk. Reading my KAF baking book, they typically recommend scalding milk because the flour has enough enzymes to do the work and if you add enzymes with the milk then you may be speeding up the whole process of breaking down starches and therefore overfeeding your yeast which will prevent you from being able to have that long slow rise we're always looking for, and I think it might also make it more likely you will overproof and end up with a fallen loaf. But in small batch baking, I think it would be hard to tell a huge difference, I've definitely made dough without scalding the milk with no negative effects. But if your concerned just mix the malt powder with the water and follow whatever milk scalding procedure you typically use. Hope this helps.
demegrad
http://www.demegrad.blogspot.com
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Where to find malt powder
I found my malt powder at Wild Oats, which is a chi-chi grocery store chain like Whole Foods.
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You lost me...
There is no milk in this recipe.....
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Milk and malt
The poster above was pointing out that both diastatic malt and milk contain enzymes that can overactivate yeast. That is why recipes with milk call for scalded liquid mik, dry milk, or yoghurt.
For what my experience is worth, when I read "malt" in Rose Levy's recipes I ordered some diastatic malt from King Arthur. When I read her ingrediants section carefully I found out that unless she said "diastatic malt", she meant non-diastatic. So I ordered some of that that! (one package lasts a long time).
The results didn't differ much, but I preferred the diastatic malt in the end. The non-diastatic malt was really just an intense sugar and made the final dough too sweet for me. YMMV.
sPh
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Ahh..I see
TY sPh
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Re: Malt Powder
Exactly right. If you find yourself using the stuff a lot you might consider ordering some from a beer brewing supply store or you might have one in your town. It runs a little bit cheaper not much and all things considering you only really need to diastatic malt around because you can also "scald" it by mixing the powder with some of the water of the recipe and gentl y heating it. My personal opinion since I only really have time to bake about once or twice a week, is that I use whatever I have available to me at the time. I do like to stick to recipes as close as possible but for me baking is a hobby with some great benefits, it's cheap and makes great food. But that's me, nothing wrong with going all out, more power to anyone who does.
demegrad
http://www.demegrad.blogspot.com
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So in the end for this
So in the end for this recipe the diastatic malt would be the best choice and give the best results?
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sorry for taking so long
I'm still learning the best ways to navigate this site, actually it's quite easy but I guess I haven't decided the way I like the best. As for your question about in the end what is the best choice for malt powder / syrup. I would say buy diastatic malt so that you just have to buy one product. If your recipe specifically calls for non-diastatic malt then just mix the diastatic malt powder with some of the water from the recipe and scald it like you would milk. But that's if you speicifically only want to buy one product. If your willing to buy whatever but just don't know what to use if it is not specified in the recipe, my rule of thumb is to use diastatic malt for bread recipes that only use a single rise or relatively short rising periods (mainly straight dough breads), but use non-diastatic malts for breads that are leavened by sourdough starters or at least use a pre-ferment like poolish or so on. My reasoning is that I've noticed a much nicer texture, mouth feel, and taste when I leaven bread entirely by my sourdough starter, and I've sure one of the reasons for that is that the enzymes in the wheat flour have enough time to break down the complex carbohydrates to simplier carbohydrates. So for straight dough type breads a little extra enzymes would be great because these types of breads if not made with additional flavors tend to taste to startchy. Almost like eating raw flour, which is far and above the most noticeable difference between good bread and the crap you get at the grocery store ( in my opinion ). There are many other reasons to make bread at home and many subtle flavors which come out from long rises but I think this change in texture and taste that I've described for me is the most objectively noticeable characteristic.
demegrad
http://www.demegrad.blogspot.com
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sorry for taking so long
Thanks for the great answer!! This helps me greatly as I plan tp make these rolls the first time just as it is and then Poolish over a two days retarded in the fridge. I am just a fool for the long fermentation flavor. So the 2nd go around I should use non-diastatic because of the long ferment and this first time out making this as written use diastatic. This helps me out. I really don't like to make mistakes my first time out because I don't use the right stuff.
Thanks!!
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Did you use some whole wheat flour?
In the recipe it calls for Bread or Unbleached AP flour. I am assuming King Arthur's is a great brand for this. But in all the pictures, the dough balls seem to have brown, grey, and dark flecks in the dough and scattered on the work surface. It looks to me like whole wheat flour.
Am I missing something?
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egg white
Beautiful Kaiser rolls, and something that has been evading me for a long time. I'm anxious to try. One question: is the egg white part of the recipe, or used for a wash?
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Egg white is in the roll
The egg white is in the roll.
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not as round
thanks for the great recipe and pixs...the step by step directions are what convinced me to try this recipe. I am new to the yeast bread biz, but have attempted some over the years with mixed results, but recently made Malassadas (portuguese donuts) for my daughter's class and they were so wonderful, I felt the need to try again with other yeast dough, so this brings me to the kaiser rolls, I'm never really sure how wet a dough should be so did the best I could there, I followed all of your directions and was doing well up until the final rise. The rolls looked alittle flat (not rounded) they puffed up alittle during baking and browned nicely, but not the same color as yours. Mine also had no shine, dull actually. Any pointers would be helpful.
Thanks again
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Thank you!
Before moving to NC I looked far and wide for a working recipe for kaiser rolls...without luck. I was not going to leave NY without it but moving day came and here we are.
This recipe works! I used the pre-ferment and malt powder from a home brew store and am now able to share my rolls with all of my Yankee transplant friends. Thank you for posting this!
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Kaiser Rolls
As a retired pro baker i will try to shed some light on this
first malt is a yeast food and can be replased with an ounce for ounce with sugar. The black spots look like poppy seeds but they should not be in the dough
here is a small mix for these rolls cut down from the 70 lbs of flour that i used in the bakery. note all ing are in weight
sugar 1 oz
oil 3/4 oz
eggs 3\4 oz
salt 1/4 oz
water 8 0z
cake yeast 1 oz
hi gluten flour 1 lb
this is the only Sir Lancelot Hi-Gluten Flour you can buy in small quanity (personaly i buy All trumps by the 50 pound bag for my home since i uste to but the 100 pound bags for my bakery about 3 or 4 a week)
This is the highest-gluten flour (14.2% protein) available on the retail market today. It's a must-have for lusty, extra-chewy artisan breads, and breads made with lots of whole grainsdo not use patent bread flour which only has 12-13 percent proten
crumble yeast in flour and set aside __is using powered yeast disolv in water but cake yeast is best
with cake yeast put all in mixer with water add the flour and yeast mix on top of the water and mix in a kitch aid type mixer with hook and mix for at least 12 minutes till smooth
if powdered yeasy then put all in bowl and add the water yeast mix on top of the flower so the yeast does not come in direct contact with salt.
bake with steem in oven by spraing oven with water and placing a dry pan on the bottom ov oven wnet you put the rolls in the oven add water to the dry pan to get a large burst of steem in the oven and close the door fast.
then spray the rolls 5 minutes and then 5 mintes after that and 5 minutes later remove the pan of water.
shapping them is involved but simply put your thumb on a round piece of dough and then fold the dough over your thumb 4 times creaseing the dough hard each time without moving your thumb take the last section and give in a twest and place it in the space that your thumb was in and press it in hard to prevent it from opening during the baking.
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Kaiser
Thank you for your reply, I look forward to hearing /learning much from you. It is not often we get theperspective of a veteran professional baker here on our humble bread board. What region of the country do you hail from?
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Redundancy is your friend, so is redundancy
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Old NEW YORK CiTY The home
Old NEW YORK CiTY
The home of the bagel
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things i forgot to
things i forgot to mention
the rolls in the picture look good BUT they baked blind meaning that the folds baked connected and did not bloom like a kiser roll should.
WHEN MAKING UP THE ROLLS USE LIGHT RYE FLOUR FOR DUSTING YOUR WORK BENCH the rye floue will help keep the folds apart and will result in a better bloom and a better looking roll with 5 nice looking sections
the same dough is uset for salt sticks and onion rolls for onion rolls just round and flatten in a mix of dry miniced onion soked in warm water and drained then add a little oil and seeds. for a real bakery taste use the dry onion as i have said (since that is what the bakeries use. Not Fresh chopped.
salt sticks flaten a piece of dough strech one end wider then the other and roll up as a cresent roll and top with carraway seeds and salt
only spray the oven once for the salts and onion cause the heavy steam will melt the salt and prevent the onion topping from drying which will keep the roll from getting any kind of good color
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resting?
"Place the dough in a greased bowl, cover, and allow to rise until doubled in size, approximately 1 hour. Allow it to rise a second time for an hour before shaping. "
Sorry, but I am just confused about the second rest. After it has doubled in size, should I scale the pieces and then let rest an hour and then shape? or let double in size for an hour/ rest an extra hour?
Thanks!
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resting and more
in my bakery we only alowed one rise and then scaled the presses (about 6-7 lb each press would be cut into 36 pieces in a roll diveder.) we would make about 18 -20 presses a batch so 20 times 36= 720 rolla
the reason is the dough would continue to ferment durning the time it would take to make-up the rolls
in the home allow the dough to rise once and punch back alow the dough to rest about 20-30 minutes depending on the temp. cut the dough into pieces between 1.5.and 3 oz wieght depending on the size you want dust the dough and the work bench with white (light) rye flour which will prevent the shape from baking toghter (Blind) flaten the dough piecen and place your thumb on the flatend piece and fold about 1/3 if the piece over your thumb and hit the dough with the side of your other hane to creat the fold with out removing your thumb then repeat folding the dough piece over your thumb again till you have doen this 4 times ...then take ouy your thumb and give the remaining section of dough a twest and tuck it in to the space left by your thumb and pressit in fermly so it will be lockrd in place and will not open when baking.
proff upside down till 3/4 proff and then turn over on a peel dusted with cornmeal or a cookie sheet dusted with cornmeal and bake with lots of steam for the first 5 minutes
the rye flour will keep the flods seperate and the steam will cause the bloom to make a perfect looking roll
ps: if you do not want to use seeds proff the made-up rolls on canvas or a cookie cloth that has been wet with water and wrung out, you can also dust the cloth with rye flour so the plain rolls will not stick
also if you use a cutter to shape (stamp) the rolls you should proof the rolls right side up NOT UPSIDE DOWN xovered with plastic or other air tight cover to prevent the rolls from getting a skin prior to baking. which will prevent the rolls from springing in the oven.
i could go on but ...
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Great info!
Thanks for your experience! I will be trying that expertise soon!
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thank you, I will now be
thank you, I will now be able to try this recipe risk-free!
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sorry for my poor keyboard
sorry for my poor keyboard skils which result in tons of errors but i hope my 30+ years working in the baking bis makes up for some of that.
ps please post some pics of finished product i havent had the time to post pics yet vut i will and if there is a way i will make a video of the bakery way to shap these rolls as well as the way i was taught to braid by a at the time an older jewish baker who i might add was a very tough teacher who used to hit me when i did not get it right.
but that was ok taking for granted that i learnd the hard way starting as a pot washer and then being taught by a man that had a number tatooed on his arm.
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Kaiser rolls
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