Bba #16: Kaiser Rolls

The Kaiser roll, also called Vienna roll, is a crisp crusted roll the size of a hamburger bun. It was supposedly created in Vienna, and is thought to have been named to honor Emperor Franz Josef. Also known simply as a hard roll. Today, we typically associate the roll by the star shape on top, and it is simply a glorious vehicle to use as a coat for delicious sandwiches. I can't say that I have ever really liked these rolls until now. Somehow baking them fresh from your oven just makes them taste better! Since I am participating in the Breadbakers Apprentice Challege, I am not supposed to post the recipe, but once again, someone else has so you can find the recipe here

kneading with dough hook

I started out with the ingredients: flour, water, egg, Adam(my wild yeast), salt, shortening, and barley malt syrup. Mixed up everything until came together in a ball and then proceeded to use dough hook on med for about 4-6 mins.

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first proofing

The dough is left to rise

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knotted dough

I then divided the dough into 8 pieces and rolled and knotted them as you can see here.

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puffed knotted rolls

The rolls were then left to rise, and they puffed up beautifully. I then brushed each roll with milk and topped them with sesame seeds.

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delicious as burgers

The Kaiser rolls were delicious as burger buns, and I shared them with my sis and her family. They didn't last very long! yet another one for yeastspotting.

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