Seeded Kaiser Rolls

This Kaiser Roll Recipe comes from King Arthur flour and is quite good.  The only complication I had with the recipe was when the recipe said to raise the rolls upside down and then, before baking, “turn them over, cut side up”. Well…flipping over a proofed ball of dough, no matter how gently, deflates it.  I should have at that point allowed for them to rise again, but followed the directions as given.  As a result, the rolls weren’t as high as I wished or thought they should be.  I will definitely be making this recipe again with the change I’ve suggested.  This recipe makes 6 large rolls.  I served mine with homemade pulled pork.

In a mixer bowl combine to form a ball – continue mixing with dough hook on med. speed for 5 minutes:
3 cups King Arthur Unbleached All-Purpose Flour
1-1/2 tsp. Active Dry Yeast
1-1/2 teaspoons sugar
1-1/4 teaspoons salt
1 large egg
2 Tabl. Butter, soft
3/4 cup warm water (NOT HOT)

Allow the dough to rest for 10 minutes to relax the gluten strands.  After 10 minutes, mix again for 5 minutes. I had to hand knead at this point, because the dough is so stiff, I was afraid for my mixer.

Place the dough in the bowl and cover and allow to rise in warm, draft-free place for 1 hour.

“Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down firmly, cutting to the bottom but not all the way through the dough. This is important; if you don’t cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form “petals” as it rises and look like a daisy, not a kaiser roll. Practice makes perfect! Repeat with the remaining rolls.”  I don’t have the cutter, so used a sharp knife to cut 5 curves on mine.

I cut the design in but then when flipped over you can see how it looks and is deflated on the right.


“Place the rolls cut-side down (yes-cut-side down–this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume. Turn the rolls cut-side up. Dip tops in milk and coat with poppy or sesame seeds, if desired.”  (First, you can’t “dip” them, but brush them with milk.  Here is where mine deflated, as you can see in the pic.  I would suggest allowing to rise again for 15-20 minutes before baking.)

“Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown. Remove them from the oven, and cool on a wire rack.”


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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on January 19, 2011, in Breads, Recipes and tagged , . Bookmark the permalink. 1 Comment.

  1. Pingback: food « oronald

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