Kaisersemmel aka Kaiser Rolls

Stumbling across a video from Der Back Profi making Kaisersemmel, I just had to try them.  The recipe is posted on his website along with a video of how to shape the Kaisersemmel, but I needed to make a few minor adjustments for my kitchen.  It is very similar to the Weitzenbrötchen recipe which has been a staple in our house.

500 gr. Tipo 00 Flour
10 gr. Kosher or Sea Salt
10 gr. Barley Malt (I used non diastic)
5 gr. sugar
40 gr. butter, softened
7 gr. dry active yeast
60 gr. milk
180 gr. very warm water

Combine all the ingredients into the bowl of your mixer.  Mix on low speed for 2-3 minutes till all the ingredients are incorporated.  Continue to mix 4-7 more minutes at medium speed until the dough pulls away from the sides of bowl, sprinkling a little flour in if the dough is too moist.

Allow the dough to rest for 15 minutes.  Pull off a small piece and perform a window pane test…the dough should be soft, supple and able to pull thin.

IMG_0687After 15 minutes rest, divide the dough into 12 pieces of approximately 80 grams per piece and form into balls.

IMG_0688 IMG_0689Take each ball and form into a kaiser shape by following the instructions here.  Place each roll upside down on a cookie sheet lightly dusted with flour.

Allow to sit under a tea towel for 25-30  minutes. Meanwhile heat the oven to 475 dF with a pan in the bottom for steam.

Carefully turn each roll over onto a parchment covered baking sheet.  Before placing in the oven, spray the rolls liberally with water.

Place the pan in the oven and immediately pour hot water or drop a handful of ice cubes into the steam pan.  I used ice cubes this time.  After 3 minutes turn the temperature down to 425 dF.

The recipe calls for keeping the oven steamed.  Since I don’t have injection in my oven, I kept an eye on it and after baking for 10 minutes I turned the baking tray for even baking, and added more ice cubes.  Total bake time is 18-20 minutes.

This first time out I feel they could have proofed a bit longer or even been cold retarded 6-12 hours, similar to the Weitzenbrötchen recipe.  I may try that recipe with this shaping technique.  IMG_0693

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