Kaiser Rolls

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I try to make bread every once and awhile. I still find it extremely difficult, mostly because you put a few hours of work into it and you don’t know if your bread will be good until the end. This is a two-day project so make sure you plan for it. I was pleasantly surprised how good these rolls came out. I used them to make cheesesteak sandwiches.

Kaiser Rolls

Ingredients:

For the pate fermente:

½ cup flour

½ cup bread flour

½ tsp. salt

¼ tsp. instant yeast

6 Tbsp. water

For the dough:

1 ¼ cups bread flour

¾ tsp. salt

1 tsp. instant yeast

1 egg, slightly beaten

1 tsp. molasses

2 Tbsp. honey

1 ½ Tbsp. vegetable oil

10 Tbsp. water

cooking spray

cornmeal

milk, for brushing

Directions:

For the pate fermentee stir together flours, salt and yeast. Add water and mix on low for 1 minute. Then knead on low for 6 minutes or until the dough is soft and pliable, tacky but not sticky. Lightly oil a bowl and transfer the dough to the bowl. Cover the bowl with a dish towel and rest at room temperature for 1 hour or until it swells to about 1 ½ times its original size. Punch down dough and cover with plastic wrap and let it sit the refrigerator overnight. Take the pate fermentee out of the refrigerator 1 hour before making the dough. To make dough combine flour, salt, and yeast. Add pate fermentee, egg, molasses, honey, vegetable oil, and water. Mix on a low speed until all ingredients form a ball. Knead dough on low speed for about 7 minutes. Lightly oil a large bowl and transfer dough. Cover with dish towel. Let rest for 2 hours or until dough doubles in size. Remove the dough from the bowl and divide into 6 equal pieces. Form the dough into balls. Let rest for 10 minutes. Line a sheet pan with parchment and spray with oil and dust with cornmeal. Roll each ball of dough into a 12-inch strand. Tie a simple knot in the middle and loop the loose ends around and into the center of the knot (one over, one under). Place the rolls on the sheet pan. Let the dough rest for 45 minutes then flip them over and let them rest again for another 30 minutes. Preheat oven to 425 degrees. Brush rolls with milk. Place the pan in the over and spray the oven walls with water. After 10 minutes rotate pan and lower oven to 400 degrees. Continue baking until the rolls are a medium golden brown about 15 minutes.

Inspired by Annie’s Eats

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