Author Topic: Kaiser hard rolls  (Read 2074 times)

Offline andiesenji

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Kaiser hard rolls
« on: April 22, 2012, 04:22:59 am »
Crusty Kaiser Hard Rolls

Yield: 20 Rolls

Temperature: 425 degrees F

Time: 15 to 20 minutes; 2 minutes

2 cups warm water (115 degrees F) 
1 envelope dry yeast 
1 tablespoon sugar 
2 teaspoons salt 
6 cups flour (approximately)
Soft shortening 
1 egg white, lightly beaten 

Method:
1.Measure water into large bowl; sprinkle yeast over it, stirring until dissolved. 
   (I use Kitchenaid mixer with flat beater)

2.Add sugar, salt, and 3 cups flour.
Stir to mix; beat until smooth. 

3.Stir in remaining 3 cups of flour, 1/2 cup at a time.  (If mixer strains, knead last cup in by hand.)

4.Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). 

5.Place in large, greased bowl, and brush top with soft shortening.
 Cover and let rise in warm, draft-free place until doubled in bulk (about 1 hour). 

6.Punch down; turn onto lightly floured surface.

Divide dough in half; form each into roll about 10 inches long.
Cover and let rest 5 minutes. 

7.Cut each roll into 10 equal pieces, and form into small balls.
Place about 3 inches apart on lightly greased baking sheet.

Cover and let rise until doubled. 

8. Press with a Kaiser roll stamp or flatten with palm and score with razor blade across the full width of the roll.

9.Bake at 425F for 15 to 20 minutes.

Remove from oven; brush each roll with egg white, and return to oven for 2 minutes.
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Offline achookwoman

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Re: Kaiser hard rolls
« Reply #1 on: April 22, 2012, 06:34:44 am »
Thanks for your trouble Andi,  will try.

Offline goldfish

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Re: Kaiser hard rolls
« Reply #2 on: April 22, 2012, 06:50:22 am »
Thank you for this Andie . . .just one question . . . where you have one envelope of yeast - is that roughly equivalent to our packet of 7-8 gm?

Offline andiesenji

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Re: Kaiser hard rolls
« Reply #3 on: April 22, 2012, 05:42:16 pm »
Thank you for this Andie . . .just one question . . . where you have one envelope of yeast - is that roughly equivalent to our packet of 7-8 gm?

Yes.  It is also equivalent to 1 1/2 teaspoons.     And I have doubled the recipe and used the same amount of yeast.   The original recipe called for 1 "tablet" of fresh yeast but as that is no longer available, I substituted the active dry yeast about thirty years ago.

I've also used the "instant" yeast, using the same amount, with no difference in the results. 
I'm not OverWeight, I'm UnderTall!
My Blog: http://www.asenjigalblogs.com/

Offline cookie1

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Re: Kaiser hard rolls
« Reply #4 on: February 05, 2017, 02:16:26 am »
I'm in the process of making Chookie's Mozzarella and Garlic Filled Pizza slice http://www.forumthermomix.com/index.php?topic=9678.msg143223#msg143223
and this led me to this recipe of andie's. I wonder how she is going?  I am interested in these and may give them a try one sun filled day.
May all dairy items in your fridge be of questionable vintage.

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