Kaiser Rolls
Traditional crispy rolls that make an excellent sandwich base and complement soups and salads.
Ingredients
Pre-Dough
- 4 ¼ cups all-purpose flour
- 1 ½ tsp. barley malt optional
- 1 tbsp. yeast
- 1 tsp. sugar
- ½ cup warm milk
Dough
- 1 ½ cups warm water
- 2 tbsp. soft lard or butter
- 1 tbsp. salt
Instructions
- Add flour and barley malt (optional) to a large bowl, mix well and form a well in the middle.
- Add yeast and sugar to the well.
- Pour ½ cup of warm milk to the well and stir gently while incorporating some flour.
- Cover and let rise in warm place for 20 minutes.
- Add warm water, soft lard or butter, and salt to the bowl and knead for about 10 - 15 minutes or until the dough is smooth and elastic.
- Cover the bowl and let the dough rise in warm space for 40 minutes or until the dough has doubled in size.
- Divide dough into 8 pieces and roll each piece into a smooth ball.
- Flatten the roll slightly and place them on a parchment paper lined baking sheet.
- Press a Kaiser roll stamp into each ball of dough or slash a Kaiser roll pattern into the rolls with a sharp knife. (see video tutorial)
- Cover the rolls with a clean kitchen towel and let rise for at least 20 minutes.
- Preheat oven to 425ºF and place an oven-save container with water into the lowest rack.
- Bake rolls for about 15-20 minutes in the preheated oven.
Notes
You can use an apple cutter instead of the Kaiser roll stamp which gives the roll the traditional Bavarian roll pattern. If you don´t have an apple cutter, cut a large cross in the surface of the roll.
Nutrition
Yield: 1rollCalories: 289kcalCarbohydrates: 53gProtein: 8gFat: 4gFiber: 2gSugar: 2gNet Carbohydrates: 51g