Kaiser rolls

Ingredients for 1 servings:

• 150 g wheat flour type 1050
• 135 ml water, warm (but not hot)
• 10 g fresh yeast – crumble into the flour
• 350 g wheat flour type 550
• 140 ml water, depending on flour
• 10 g salt
• 20 g lard or butter
• 5 g baking malt or 0.5 tsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Make a pre-dough from the ingredients mentioned and let it stand for about 30 minutes. Add the remaining ingredients to the pre-dough and knead everything well into a homogeneous dough, kneading time approx. 10 minutes. Let the dough rest for about 20 minutes (bulk fermentation), then knead again briefly and divide into 9-10 portions, roll out into balls. Then cover and let rest for 10 minutes (intermediate fermentation), then shape the dough pieces as desired or press them down using a Kaiser roll press and let it rise for about 30-40 minutes (final fermentation). Baking: Preheat oven to 250°C top/bottom heat. Bake the rolls with steam, to do this spray water into the oven several times using a watering can. Baking time approx. 10 minutes until the crust is browned to the desired level, then open the oven door briefly and let out the steam. Reduce temperature to approx. 200 °C and bake for approx. 10 – 15 minutes. Total baking time: approx. 20 – 25 minutes.