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
Print Recipe
Pin Recipe Instructions
- Make a pre-dough from the ingredients mentioned and leave to stand for approx. 30 minutes.
- Add the remaining ingredients to the pre-dough and knead everything well to form a homogeneous dough, kneading time approx. 10 min.
- 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)
- To bake:
- 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.
- Reduce the temperature to approx. 200 ° and bake ready for approx. 10-15 min.
- Total baking time: approx. 20-25 min.
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