is the beginning of a great sandwich!
But let’s not get ahead of ourselves… Back to this tasty bread…
Once more I switched from kneading the dough to folding it, and the results couldn’t have been better. For those following along the “challenge”, here’s a heads up: the recipe uses only half the amount of the pate fermentee shown on page 105. If you make the full amount, remember to only use half of it. 😉
After incorporating the pate fermentee into the flour, egg, oil, malt, and yeast, I folded the dough at 30, 60, and 90 minutes. At the 2 hour mark the dough was bubbly and airy as expected, so I cut it into 6 pieces and formed the rolls using the knot method. They rose for almost 1.5 hours (see the before and after pictures, the two photos at the bottom of this gallery).
A little egg wash helped to glue the black sesame seeds on top…
Right out of the oven, a light roll, with a nice crumb structure…
And, before I forget… that sandwich was made with ham, cheese, yellow tomatoes, and a fried egg. Absolutely delicious!
For more Kaiser Roll adventures, here are links to blogs by fellow bakers who made the rolls ahead of me, check them out!
Carolyn, from Two Skinny Jenkins
Deborah, from Italian Food Forever
Maggie, from The Other Side of Fifty
Devany, from My Hawaiian Home
Oggi, from I can do That
Joelen, from What’s Cooking, Chicago?
14 thoughts on “BBA#16: KAISER ROLLS”
Good job on the knots!
Your rolls are beautiful! I just got a kaiser roll stamp, but seeing your rolls makes me think I should knot them instead. Maybe I’ll do half of each.
Thanks for a great post.
I’m brand new to this site and I would love to have this recipe. And when you said page 105 where would that be? Thanks Mary
Welcome to my blog! I could not post the full recipe because all the people involved in this challenge (of baking all recipes from Bread Baker’s Apprentice book), agreed not to post them, otherwise Peter Reinhart (the book author) would have his full book available to anyone once the challenge is completed. Page 105 referred to the recipe for pate fermentee.
However, I found a link with the exact recipe, and you can find it here:
hope this helps!
Sally, those are the most beautiful Kaiser rolls in the world! Just looking at that sandwich makes me hungry!
Thanks, Lucy! They turned out very good indeed, even next day, warmed a little bit in the toaster oven, they were still delicious….
Those look absolutely perfect. I think an egg wash is definitely the way to go.
I cannot take the credit for the egg wash, I took advantage of those baking ahead of me, the egg washed seemed to make them just “right” 🙂
very nice, looks really good. I’ll make mine this weekend
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These are beautiful! I was late to the Challenge and am about to start the Kaiser rolls. I’m intrigued about the folding technique…I remember reading something about it as an alternative to kneading on the Fresh Loaf at some point…Can you tell me more about what you did?
to fold the dough, I start by forming it into a rectangle, then I pull from one of the sides to stretch the dough, and fold it as you would fold a letter to fit it in an envelope.
you can see how I do it by going here
let me know if you need more info or details – I’ve been adapting almost every single recipe to the folding method, and it works great!
Good luck with your Kaiser rolls!
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