Kaiser Rolls / Kaiser Rolls

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 2 hrs 30 mins
Course Breakfast
Cuisine European
Servings (Default: 10)

Ingredients

For the dough: (pre-dough)

  • 150 g wheat flour, 1050
  • 135 ml water, warm but not hot
  • 10 g yeast, fresh - crumble into the flour

For the dough: (main dough)

  • 350 g wheat flour, 550
  • 140 ml water, depending on the flour
  • 10 g salt
  • 20 g lard or butter
  • 5 g bakin malt or
  • 0.5 teaspoon ½ honey
Kaiser Rolls / Kaiser Rolls
Kaiser Rolls / Kaiser Rolls

Instructions

  1. Make a pre-dough from the ingredients mentioned and leave to stand for approx. 30 minutes.
  2. Add the remaining ingredients to the pre-dough and knead everything well to form a homogeneous dough, kneading time approx. 10 min.
  3. Let the dough rest for approx. 20 minutes (stick cooking), then knead again briefly and divide into 9-10 portions, grind round. Then let it relax covered for 10 minutes (intermediate proof), then shape the dough pieces as desired or press in using a Kaiser roll pusher and let rise for approx. 30-40 minutes (piece proof)
  4. To bake:
  5. Preheat the oven to 250 ° C. Bake the buns with steam by spraying water into the oven several times using a flower sprayer. Baking time approx. 10 minutes until the desired crust browning, then open the oven door briefly and let off steam.
  6. Reduce the temperature to approx. 200 ° and bake ready for approx. 10-15 min.
  7. Total baking time: approx. 20-25 min.

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