Baking Class: Sourdough Kaiser Rolls

I made these sourdough Kaiser rolls with my virtual bread baking partner (she made some lovely pretzel buns). I converted the recipe from conventional yeast and was quite pleased with the results. They don’t really look like Kaiser rolls to me but I think it’s mainly the shape and I can work on that. The slashing on top is uneven but I can also work on that.

They were crisp on the outside and soft on the inside and I am happy with the crumb. I will definitely make them again.

I remember eating kaiser rolls quite often when I was younger. When I first moved to Chicago I would eat at least once a week in a small diner around the corner from my apartment. I almost always ordered the tuna salad plate. It came with tuna salad, cole slaw, french fries and a kaiser roll. It made the perfect tuna salad sandwich.

I don't see them much anymore. I suppose they have fallen out of favor. I am happy to have discovered this recipe that comes close to what I remember so I can enjoy them again.

Home Cookin v9.81 Chapter: Breads and Muffins SOURDOUGH KAISER ROLLS 210g (about 1-1/4 cups) active starter
425g (about 1-3/4 cups) water
360g (3 cups) bread flour
240g (2 cups) bread flour, or more as needed
16g salt
24g sugar
1/4 cup oil
1 egg white
1 tsp water
Poppy seeds

Combine the starter and water and mix well. Stir in the salt, sugar and oil and then add the 360g of flour and mix well. Gradually add the rest of the flour, about a half a cup at a time, until a stiff dough forms.

Remove from the bowl and knead until the dough is smooth and elastic, then place in a greased bowl, cover, and let stand until doubled, about an hour and a half.

Punch down the dough and divide into 16 even pieces. Shape each piece into a ball by pulling the sides down and pinching the dough together on the bottom. Place the balls two inches apart on greased baking sheets. Cover and let rest for 10 minutes.

With floured hands push down gently on the tops of the rolls to flatten them out to about 5 inches wide. Cover again and let rise until almost doubled, 30 to 40 minutes.

After the first 10 or 20 minutes, preheat the oven to 400° F.

Combine the egg white with the water and beat well. Brush the mixture on the tops of the rolls and then sprinkle the poppy seeds generously over the egg brushed egg whites. Make five slashes on the tops of each roll starting from the center out.

Bake for 15 to 20 minutes, until well browned. Cool on wire racks.

adapted from The Wooden Spoon Bread Book: The Secrets of Successful Baking, by Marilyn M. Moore (The Atlantic Monthly Press 1987)

exported from Home Cookin v9.81