Kaiser Rolls Recipe
Kaiser Rolls Recipe – Baking with Oma
The Kaiser Rolls Recipe is easy to prepare following the step by step instruction. Mixed flour, yeast, salt, sugar, diastatic malt powder, oil, and water.
Ingredients for the Kaiser Rolls Recipe:
- 800 g (1.76 lbs) of bread flour
- 200 g (7.05 oz) of whole wheat flour
- 1 pouch of dry yeast, rapid rise
- 3 teaspoons of salt
- 3 teaspoons of sugar
- 2 tablespoons of diastatic malt powder (available at Amazon, Target, and Walmart)
- 2 tablespoon of sunflower oil
- 600 ml (1.26 pt) of water, lukewarm
- 1 egg white mixed with 2 tablespoon of water, and a pinch of salt for brushing before baking
- 1/2 cup of water mixed with 2 teaspoons of potato starch for brushing after baking
- sesame seeds (optional)
- poppy seeds (optional)
Preparation of the dough:
Add the sifted bread flour, wheat flour, yeast, salt, sugar, diastatic malt powder, and mix the dry ingredients with a spoon. Place the bowl in a stand mixer and add the oil and half of the water. Start kneading while slowly adding the rest of the water. After the dough is not sticking to the wall of the bowl anymore (about 6-8 minutes of kneading), cover the bowl and let the dough rest for 30 minutes or until it has doubled.
The shaping of the rolls:
Shape the dough into a roll, and cut pieces between 80 g – 90 g (2.9 oz – 3.15 oz) using a pastry scraper. I used 90 g, which made 18 rolls. Flatten each piece of dough a little and fold the edges to the middle. Place the seam down. Roll the dough in circles with the cupped fingers and palm of your hand. The side of the hand should always be in contact with the countertop. The dough has to move in the hand with light pressure of the palm while rolling around.
Brush the balls with the water egg white mixture and dip them in the sesame seeds or poppy seeds or just leave them plain. Place the rolls on a lightly floured surface and cover with a kitchen towel. Let them rise for 30 minutes. Before baking the rolls, make the Kaiser rolls’ cuts using a razor blade or a Kaiser stamp.
Baking of the Kaiser rolls:
In the meantime, place a heat-resistant pot of water on the bottom of the oven and preheat to 230°C – 450°F. Transfer the rolls onto a baking sheet covered with baking paper. Place the rolls on the third rack, and after 5 minutes, turn the heat down to 220°C – 425°F. Bake for 18-20 minutes.
After baking, brush the rolls immediately with the mix of ½ cup water and two teaspoons of potato starch to give them a nice shine. Let the rolls cool down on a cooling rack. If you want to try the Homemade Breakfast rolls click here and for the Homemade Baguette Recipe click here.