Best 4 Kaisersemmeln Emperor Rolls Recipes

GERMAN KAISER ROLLS

Steps:

• Put the flour, sugar, salt, butter, malt, milk, yeast and water into a large mixing bowl.
• Mix on the slowest speed for 3 minutes, then increase the speed and knead for 9 to 10 minutes.
• After the kneading, leave the dough in the bowl but dust it with some dusting flour and then cover the bowl with a clean kitchen towel and let rest for 20 minutes.
• Divide the dough into 9 portions of about 75g each.
• Shape each dough portion into a sphere, using the method shown in the video. This is important to create tension in the dough.
• Dust each sphere in dusting flour and cover them with a towel or linen.
• Let rest for 15 minutes.
• Use your palm to flatten each sphere, then use the method shown in the video to shape the dough into kaiser rolls.
• Put the kaiser rolls "face down" onto a linen or kitchen towel and cover them with a towel or linen.
• Let rest for 30 minutes.
• Preheat the oven to 220°C / 428°F (convection oven) or 230°C / 445°F (traditional oven).
• Place the rolls face up onto a baking sheet.
• Use a spray bottle with water to spray all rolls until they are very wet on the outside. Optional sprinkle sesame or poppy seeds on top of the rolls.
• Place the baking sheet with the rolls on the middle rack of the oven. Then create some steam by either spraying water to the walls of the oven or by using a baking pan with hot rocks on the bottom of the oven and pouring 50 ml of water in the stones.
• Bake for 20 to 25 minutes but open the oven 2 minutes before they are done to release the steam.
• Let the kaiser rolls cool completely, then eat them fresh.

KAISERSEMMELN (EMPEROR ROLLS)

Steps:

• Dissolve yeast in water.
• Add sugar, malt extract and 2 cups flour.
• Blend well.
• Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.
• Add milk, salt and remaining flour.
• Turn onto a lightly floured surface and knead until smooth.
• Place in a large buttered bowl, turning to coat.
• Cover with a towel and let rise for 1 hour, or until doubled in bulk.
• Punch dough down.
• Break off egg-sized pieces, and shape into buns.
• Take each bun and pull corners of dough upwards, twisting to form a topknot.
• Place on a greased baking sheet sprinkled with cornmeal.
• Cover with a towel and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 450°F.
• Bake rolls until light brown, about 15-20 minutes.
• Cool on a rack.

KAISER ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

KAISER ROLLS

Steps:

• 1. In a small bowl, add sugar and yeast to the warm water, and stir just until well blended. Let stand 10 minutes or until it becomes foamy.
• 2. Sift together the flour and salt. Add the watery yeast mixture, and use a stand mixer to mix until well combined. With the mixer still operating, gradually add the egg, egg white and butter, and mix until incorporated into the dough. Add milk (if needed) to make a soft, workable dough.
• 3. Transfer dough to lightly floured surface and knead for 5 to 6 minutes. Place dough in a lightly greased bowl, cover bowl and set aside for 1 hour or until doubled. Turn dough onto floured surface and knead another 2 to 3 minutes, then return dough to bowl to rise again (about 1 hour more).
• 4. Lightly grease a large cookie/baking sheet; set aside.
• 5. Shape dough into 12 balls, flatten slightly and place on prepared baking sheet. To get the characteristic "bumps" in the rolls, use a knife to cut a + (one vertical slit and one horizontal slit) on top of each roll, about 1/4-inch deep. (Most Austrians use a kitchen tool shaped like a cookie cutter with curved blades that's pressed over each roll, and a quick twist will set the slits into the dough. But knife works equally well if you don't have that gadget.) Let stand 20 to 30 minutes.
• 6. Preheat oven to 400°F. Place a pan of water on bottom rack of oven (it helps to create steam which is what gives the rolls the crunchy or crispy exterior).
• 7. With a fork, beat together the egg yolk and water, and brush a little of the egg wash on top of each roll. Sprinkle a few poppy seeds or sesame seeds on each roll, if desired.
• 8. Place baking sheet on middle rack in oven, and bake 20 to 25 minutes or until rolls are lightly browned.