John Myers
Kaiser Rolls
The perfect kaiser rolls recipe with a picture and simple step-by-step instructions.
- 7 g Dry yeast
- 0,5 tsp Sugar
- 100 ml Milk lukewarm
- 60 ml Lukewarm water
- 250 g Flour type 550
- 1 tsp struck Salt
- 20 g Liquid butter
- Mix the dry yeast and sugar with the lukewarm milk and allow to dissolve. Melt butter over low heat. Sift the flour into a bowl, mix with the salt and knead first the yeast milk, then the lukewarm water and finally the liquid, lukewarm butter. Then keep kneading with the dough hook of the hand mixer until the dough turns smoothly away from the bowl wall. Then close the bowl well and let the dough rest for 30 – 40 minutes in a warm place (oven with the lighting switched on).
- Then fold the dough slightly 2 – 3 times on the work surface and divide it into 5 portions approx. 80 – 85 g. Now grind each portion round, that is, push the edges of the portion under the portion with both hands and press them together. This creates a smooth, spherical surface and what is known as a “seam” underneath. With this seam then place the “balls” at a distance on the baking sheet lined with baking paper or foil, cover them with a cloth and let them rest for another 10 minutes.
- Then prick the surface with the typical Kaisersemmel pusher and cover for the last time and let it rest for 15 minutes.
- Meanwhile preheat the oven to 220 ° O / bottom heat. Slide the tray into the oven on the 2nd rail from below and bake for 10 minutes. Then pull out briefly, spray the rolls with water, slide them back and bake for another 10 minutes until they are golden brown. They are very easy to bake and freeze in advance, and they are wonderfully crispy again after baking.
- Regarding the typical pattern of my rolls, let me say … I couldn’t find my stamp and scratched it with a scalpel … well, it was a stopgap. With the stamp – now it’s back again, yeah – of course it works better and it looks like it should look … ;-))) … but it didn’t affect the taste.
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