Prep 15 mins
Cook 15 mins
These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)
- 3 cups unbleached all-purpose flour
- 1 1⁄2 teaspoons instant yeast
- 1 1⁄2 teaspoons sugar
- 1 1⁄4 teaspoons salt
- 1 large egg
- 2 tablespoons unsalted butter
- 3⁄4 cup water
- Manual Method:.
- In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.
- Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
- Knead the dough for an additional 5 minutes, or until it's smooth and supple.
- The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
- Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
- Bread Machine Method:.
- Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start.
- About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary.
- Allow the machine to complete its cycle.
- Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.
- Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
- Working with one ball of dough at a time, center your kaiser stamp over the dough.
- Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect!
- Repeat with the remaining rolls.
- Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet.
- Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
- Turn the rolls cut-side up.
- Dip tops in milk and coat with poppy or sesame seeds, if desired.
- Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown.
- Remove them from the oven, and cool on a wire rack.
Nice recipe, but I found that by turning the rolls after they rise to but them up right they deflated a bit and could have used a 3rd rising. They came out very tasty in a tea biscuit sort of way but not the light airy texture that I was looking for, but thank you for the recipe
Perfect, of course! I Don't have a kaiser stamp, so I just slashed them in a design.