Kaisersemmel aka Kaiser Rolls
Stumbling across a video from Der Back Profi making Kaisersemmel, this morning I just had to try them. And I can't find where I stumbled over it!
The recipe is posted on his website along with a video of how to shape the Kaisersemmel, but I needed to make a few minor adjustments for my kitchen. It is very similar to the Weitzenbrötchen recipe from Karin aka hanseata, which has been a staple in our house. I had to have help from hubby translating from German.
500 gr. Tipo 00 Flour
10 gr. Kosher or Sea Salt
10 gr. Barley Malt (I used non diastic)
5 gr. sugar
40 gr. butter, softened
7 gr. dry active yeast
60 gr. milk
180 gr. very warm water
Combine all the ingredients into the bowl of your mixer. Mix on low speed for 2-3 minutes till all the ingredients are incorporated. Continue to mix 4-7 more minutes at medium speed until the dough pulls away from the sides of bowl, adjusting hydration as needed.
Allow the dough to rest for 15 minutes. Pull off a small piece and perform a window pane test...the dough should be soft, supple and able to pull thin.
After 15 minutes rest, divide the dough into 12 pieces of approximately 80 grams per piece and form into balls.
Take each ball and form into a kaiser shape by following the instructions here. Place each roll upside down on a cookie sheet lightly dusted with flour.
Allow to sit under a tea towel for 25-30 minutes. Meanwhile heat the oven to 475 dF with a pan in the bottom for steam.
Carefully turn each roll over onto a parchment covered baking sheet. Before placing in the oven, spray the rolls liberally with water.
Place the pan in the oven and immediately pour hot water or drop a handful of ice cubes into the steam pan. I used ice cubes this time. After 3 minutes turn the temperature down to 425 dF.
The recipe calls for keeping the oven steamed. Since I don't have injection in my oven, I kept an eye on it and after baking for 10 minutes I turned the baking tray for even baking, and added more ice cubes. Total bake time is 18-20 minutes.
This first time out I feel they could have proofed a bit longer or even been cold retarded 6-12 hours, similar to the Weitzenbrötchen recipe. I may try that recipe with this shaping technique. But according to my panel of independent taste testers....delicious!
Comments
How do you do it? One loaf takes me all day. Love the bread and presentation.
I've seen press tools to simulate the Kaiser look, but would prefer to shape them authentically. The video was very effective, even though I understood virtually nothing he said. Yours looks wonderful, I'll have to try them one day, soon.
Thanks!
Cathy
is Norm Berg of ITJB fame making Kaiser Rolls in a video. I think it is on YouTube or maybe someone will post a link to it. He doesn't say much bet there is some banging the folds going on:-)
to make them just a touch loftier...perhaps I'll let them rise a bit more...the recipe only called for two 15 minute rests and a 25-30 minute rise before baking. I wonder if a little vital wheat gluten would do it...I guess I'm trying to make them more like the store bought texture.
Suggestions welcome!
rolls look terrific and they have to be tasty. Well done and happy baking
perhaps a tad more water is needed. How was the dough feel?
Diastatic malt is important. (active)
Milk, sugar and butter are optional ingredients to me. (Milk would have to be replaced with water and bring up the hydration to 50% or half that of the flour weight)
Sitting upside-down under a warm wet tea towel might be worth a try, depends on the relative humidity.
Very workable, soft and smooth. Perhaps you know the U.S. Equivalent to type 700 or 480? i used the Tipo 00 but perhaps it should have been an all purpose. That's what I will try next.
:)
Ha ha...I didn't realize the rest of my typing got eaten by the gremlins....the dough was soft and supple and easy to work with but I felt the rolls were a little on the heavy side. The instructions were to press into disks to fold and shape so maybe I pressed out all the bubbles. Something I might do different next time as well is try AP instead of the Tipo 00 I used and let them rise for double the time. Thoughts?
them out and burst their bubbles. I first work a few ahead rolling about 4 flat and then going back to the first one after it has relaxed. Tuck them tightly together. I always use AP, too much gluten makes them tough. I will autolyse the flour and water hours ahead of time and when using malt, I don't add sugar. I roll my rolls in whole milk before the final rise after turning them over. Leave them longer upside down if you need to, they should rise about half before flipping over.
my final goal is a brötchen similar to what every corner bakery in Germany produces or as close to one as I can get. I've come close with Hanseata's recipe as I had one German who is a master chef tell me those were the best buns he had in a long time since leaving Germany. But I want to make better ones....otherwise what fun do we have if we don't always challenge ourselves?
are you doing? and how high are you letting the dough rise?
particular recipe so I followed exactly. The rises were very short. I plan to extend them next time.
dvm referenced Norm Berg's Kaiser Roll video. Here is a link to his formula. The last reply to this thread has links to two videos of shaping, one by Norm, may he rest in peace.
Norm's onion rolls and kaiser rolls
David
P.S. The onion rolls are delicious.
Thanks David. I have KA Sir Lancelot so I will try that and I used non diastic malt because I wasn't sure so I will use diastic malt and he uses oil instead of butter and a little egg.
You have also solved a mystery to me being somewhat of a newbie. I have tried to click on some of nbicomputer's stuff and got a not found. So sorry to hear he has passed.
I'll let you know how these come out when I give them a go. Oh and the Austrian guy is the same guy's video I linked to...great minds....as they say.
punching down before shaping 45, 40, 35 and 15 min apart.
Use rye flour for shaping. Total rise after shaping 45 min.
Place a towel over upside-down rolls and place a board or weight on the rolls while they rise about half, flip.
mist the rolls with water before baking.
56g dough for each roll, baked 46g