Kaiser Rolls

Nothing says lovin' like homemade Kaiser rolls for your hamburger. There really is no comparison between a burger on a homemade bun and one on a storebought bun.

Kaiser Rolls

pre-ferment:

1 cup (5 ounces) bread flour
1/4 t salt
1/2 package instant yeast
about 3/4 cup water (4 ounces)

Combine everything in a mixer and stir until very well combined. Cover with plastic wrap and let rise on the counter until bubbly and rising well. Place in the fridge overnight.

The next day:
Remove pre-ferment from the fridge 1 hour before you are ready to use. To the pre-ferment add:
2 1/4 cups (10 ounces) bread flour
3/4 t salt
1 t barley malt syrup (can substitute honey)
1/2 package instant yeast
1 large egg
1 1/2 T vegetable oil
about 3/4 cup warm water

Kneed for 10 minutes in the mixer. Cover the mixer bowl with plastic wrap. Let rise until doubled in size. Remove dough from the bowl and separate into 6 pieces. Form each roll into a Kaiser roll(see below). Place the buns cut on a parchment lined baking sheet. Mist with spray oil and cover with plastic wrap. Let rise 45 minutes or until doubled in size.
Preheat oven to 425 with the rack on the middle shelf. Mist the rolls with a little water and sprinkle with poppy seeds or sesame seeds. Bake for 10 minutes. Rotate 180 degrees and lower oven temperature to 400. Continue baking until browned - about 10-15 minutes. Let cool at least 30 minutes before serving.

Shaping a Kaiser Roll
Roll each piece of dough into an 8 inch long strand.

Tie a simple knot.

Loop the 2 ends through the ring a second time. One end should come through at 7 o'clock and the other should come through at 5 o'clock.


Here is a photo of Barley Syrup: