Recipe by Brenda.
Delicious Semmels easily made with your stand mixer. These have a wonderful crisp and chewy crust. Great for sandwiches or burgers hot off the grill. Fabulous with butter while still warm. :) This recipe is more of a hamburger/ sandwich bun vs a dinner roll. I suppose you could make them smaller but would need to adjust baking time. I found this recipe duplicated on several websites so I am not sure exactly who to credit it to. I made several changes to the original recipe to suit our taste. The recipe calls for 1/4 ounce of yeast but I often add an additional tsp of yeast if I am going to use all of the flour. I can usually tell by the weather if I am going to need all of the flour (damp, humid).
Top Review by MomLuvs6
Made these for dinner tonight to go with recipe #299431 #299431 by Sarah_Jayne. Made great hamburger buns. Followed recipe. Thank You. Made for ZWT6 - Family Picks. No -Nonsense Nibblers.
- 5 1⁄2 cups bread flour (divided, you may not need all of the flour)
- 1⁄4 ounce dry yeast (approx 2 1/2 tsp)
- 1 tablespoon sugar
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups warm water (105-110 degrees)
- 1 teaspoon malt extract or 1 teaspoon unsulphered molasses
- 1 egg
- 1 egg white
- 1 tablespoon shortening
- cornmeal, for dusting
Directions See How It's Made
- Measure 4 1/2 cups of flour into a mixer bowl.
- Add the yeast, sugar, and salt. Stir to blend well.
- Pour in the warm water and malt extract.
- Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms.
- Add the egg, egg white, and shortening.
- Beat together until the mixture is smooth.
- Switch to dough hook.
- Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking.
- Knead the dough with dough hook for 8-10 minutes.
- Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour.
- Uncover the bowl and punch down the dough with your fingers tips.
- Cover the bowl and allow the dough to double in volume again, about 45 minutes.
- Place the dough on work surface and loosely roll it into a 12-inch long cylinder.
- With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls.
- Cover loosely and allow to relax for 5 minutes.
- Flatten each roll with your hand to about 1/2 inch thick.
- Dust lightly with cornmeal.
- With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet.
- Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled.
- In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees.
- Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water.
- Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water.
- Place the pan of rolls on the middle shelf of the hot oven.
- After three minutes lightly spritz the oven walls with water.
- Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes.
- Remove the rolls from the oven and cool on cooling rack.