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Ингредиенты
- 2 Tbsp. dry yeast
- 2 1/2 c. hot water (105-115 F)
- 2 Tbsp. solid shortening
- 1 Tbsp. sugar
- 2 tsp salt
- 6 c. all purpose flour (6 to 7) [I had to use 7-8 c.]
- 3 x egg whites stiffly beaten
- 1 x egg white beaten with cool lowfat milk for egg wash optional: poppy seeds for tops caraway seeds or possibly sesame seeds
Инструкции
- Add in yeast to water and proof. Add in shortening, sugar, salt & 3 c. of the flour. Beat with dough whisk or possibly heavy spoon for 2 min.
- Fold egg whites into yeast mix. Gradually add in flour 1/4 c. at a time, till dough forms a mass & begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8-10 min, till smooth & elastic w/ bubbles.
- Place in oiled bowl, turn to coat, and cover with damp towel. Let rise till double, about 1 hour.
- Punch down, cover & let rise again till double (about 45 min.)
- Punch down & turn out onto lightly oiled surface.
- For Kaiser or possibly Weck: Divide dough into 18 equal pcs. Use rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to create a flap. Halfway down flap fold again to center to create another flap. Repeat all the way around to make over- lapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. This design takes practice, but is easy once you get the hang of it. Place rolls upside down on a well-greased baking sheet, 3 inches apart. This helps them keep their shape. Let rise 30 min, turn right side up, let rise 15 more min.
- For Brotchen: Divide dough into 24 pcs. Shape each into an oval about 3 1/2 inches long. Place on well greased baking sheet. If your oven won't fit all at once, prepare half at a time, keeping rest covered for 15 min. Flatten tops slightly. Cover & let rise 45 min.
- Preheat oven to 425. Put a shallow pan on the bottom shelf of oven.
- Lightly brush the rolls with egg wash. Sprinkle with seeds or possibly coarse salt ,if you like. Place 1 c. of ice cubes in the heated pan in oven. Immediately put the rolls in and bake 15 to 20 min till golden (internal temp will read 190). Remove & cold on racks.
- NOTE: I made 16, rather than 18 rolls...which allowed me to easily space 4 per cookie sheet. I left half the dough covered while I formed the first 8. After 15 min I started on the second half - this worked out well. Shaping them wasn't as easy as it sounds (I'm visualizationly challenged!), but the rolls puffed up a lot as they rose and even though they looked like a convention of amoebas to begin with, expanded a lot and when baked were fine. Crisp crust, airy interior, best Kaiser recipe I've found!
- NOTES : I understand how Thomas Denny O'Neal feels about being far away from great Kaiser rolls...I'm an transplanted New Yorker in eastern North Carolina and biscuits just do not cut it for me. I have tried many Kaiser roll recipes and here's the best one I've found.
- "Kaiser & Brotchen are made from the same dough, but shaped differently. Kaiser has the 5 sided pinwheel design, Brotchen are smaller & oval shaped. In Buffalo, NY Kaiser rolls are glazed & sprinkled with seeds, called Weck Rolls."
