1/1 Photo of Parmesan Kaiser Rolls
Received on an email from Chowhound - these look delicious! "These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for an irresistible tanginess." Prep time does not include rising time, approx 2 hours.
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- 2 1/4 teaspoons active dry yeast (1 package)
- 1 cup water (tepid, 105 F to 110 F)
- 3 cups bread flour
- 1/4 cup parmesan cheese, grated on the small holes of a box grater, plus
- 1 tablespoon parmesan cheese
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable shortening
- 2 large egg whites
- 3 teaspoons vegetable oil
- 2 teaspoons cold water
- 1 1/2 teaspoons poppy seeds
- 2 cups ice cubes
- 1In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
- 2Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
- 3With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
- 4Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
- 5After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
- 6To form a roll, tie one rope into a loose knot; you want 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
- 7Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
- 8Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.
- 9Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.
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Nutritional Facts for Parmesan Kaiser Rolls
Serving Size: 1 (210 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 310.2
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 1.9 g
- Cholesterol 4.4 mg
- Sodium 1263.2 mg
- Total Carbohydrate 50.8 g
- Dietary Fiber 2.2 g
- Sugars 2.4 g
- Protein 10.3 g