the kaiser rool recipe calls for a tea spoon of barley malt flower but i am having a problem findig any, is ther anything else i can use or just go with ot it. what results will occur if any  without it.

I know a few people who post here are doing the BBA Challenge, so I am sharing my results.

I made Kaiser Rolls yesterday, they turned out very good. One of the interesting things about this challenge, is that it seems to me the results are better if I skip the kneading and fold the dough instead. It is a little early to draw a conclusion, because this was only the second bread in which I changed the method. But we shall see

:-)

I have photos and a full description of the rolls here

http://bewitchingkitchen.wordpress.com/2009/09/06/bba16-kaiser-rolls/

For the moderators of the forum (or regular posters), please let me know if posting a link to my own blog goes against some guidelines, or rules.

I include only one photo in this message....

Norm's Onion Rolls

Norm's Kaiser Rolls: These Kaiser Rolls (AKA hard rolls, vienna rolls, bulkies) were made with the same dough used for onion rolls.

I didn't grow up in New York. We did have a Jewish Bakery in Fresno when I was younger. They got me addicted to Sour Rye and Jewish Corn Rye and pumpernickel and cheese pockets. They made onion rolls, too, but I never liked them much. They were fluffy with a boring crust and no "tam."

 The carryings on about how wonderful onion rolls used to be by folks on TFL who hail from NYC and environs made me think maybe I'd missed something, so when Norm posted his formula, I thought I should try making them. I got distracted by other baking projects, but the recent postings about these rolls re-activated my intention to make them. Thanks to Eric, Elgins, RFMonaco and Eli. I am delighted to join you!

These onion rolls are, as Norm said, "only onion rolls." Yeah. Like a stradivarius is "only a fiddle." 

 Kaiser rolls are made from the same dough as onion rolls. What is most different is the elaborate shaping. Ever since I read Greenstein's description of the old-time bakers sitting around the bench "klopping" hundreds of vienna rolls every night for the breakfast rush, I've wanted to try doing this. Well, the rolls are delicious, with a substantial crust and  sweet, chewy crumb. We had them tonight with "hamburgers" made with ground chicken. These are not your fast food joint's soggy, tasteless buns. What they really need is a pile of thin sliced juicy roast beef, or roasted brisket, better yet, or maybe chopped liver. 

My klopping needs some work. They will be prettier next time, but I can't really imagine them tasting better.

The hamburger was good. But the best part of dinner was dessert - An onion roll sliced in half with sweet butter.

Thanks, Norm! 

 FYI, all the rolls were scaled to 2.55 oz. I think this was just right for the onion rolls. Next time I make Kaiser Rolls, I think I will scale them to 3 oz.

David 

These Kaiser Rolls (AKA hard rolls, vienna rolls, bulkies) were made with the same dough used for onion rolls.

I am a first time blogger so I'm not sure where this message will go. I moved to the west after living in the east most of my life. The thing I most miss are kaiser rolls. I tryed floydm's recipe from this site and got a good looking roll, however, the interior is styrofoam like. I didn't have malt powder available when making the recipe-could this have been the problem? How is the chewy, moist, springy interior to the roll acheived? Like the bagels here in the west there seems to be difficulty getting the strechy, moist, springy interior that makes the roll wonderful.

It hasn't been a snowy winter, but (an unnervingly warm first half of January aside) it has been a cold winter. Thankfully, spring has finally arrived. Our New England canopy is finally greenish again, and the temperature has been creeping toward, occasionally even attaining, 70 degrees. Which can only mean one thing.

Time to bake burger buns.