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July 6, 2016 at 12:57 pm #2999
Kaiser Broetchen
Submitted by frick on April 06, 2012 at 7:08 pmThese are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.
Yield: 12 Rolls
Source: Twin2, OBC• * One piece of old dough, About one cup of dough is what I aim for (just eyeball it). Good luck with these. We love these right out of the oven with butter and beverage of choice......
• 1 3/4 cups water
• 1 1/2 teaspoons salt
• 2 Tablespoons sugar
• 1 teaspoon yeast
4 cups bread flourBy hand:
Mix and knead the dough until smooth (about 10 minutes)Shape into a ball and let it rise in a covered, oiled bowl until doubled (about 1 1/2 hours)
Punch down, shape into a ball, put back in the bowl and let it double one more time, about 1 hour.
Punch down and let rest about 10 minutes.
Form rolls (10 or 12) and lay on baking sheets; cover and allow to rise until almost doubled. Reserve one piece for old dough. Score the tops of each with a razor, making five slits from the center toward the outer edge.
(Or shape like a regular Kaiser - roll out to about a 4" disc and fold in toward the center of the roll in fifths, and press down firmly in the center of the roll, cover and let rise.)
Preheat oven to 450 degrees.
Glaze the rolls and sprinkle with poppy seeds and/or sesame seeds (if you wish, we like ours plain)
Put in the oven and reduce the temperature after 5 minutes to 400 degrees.You may want to produce steam during the first 5 minutes of baking. (You can do this with a pan of boiling water on the oven floor, or spritz with cold water)
Bake for about 15 minutes until golden brown.
*"old dough" Before you bake this dough without the old dough for the first time, save one piece of dough, (after shaping, the size of one roll) for the next batch. This can be stored in a zip lock bag in the fridge for about a week or the freezer for a longer period. If you freeze it just thaw it out completely before using.
I made mine in the Zo yesterday on the dough cycle, let rise and shaped as directed. Then I baked them yesterday afternoon, until they were done, but not browned. I put them in a plastic bag overnight (normally heresy) and then put them back in the oven before breakfast to brown them off and crisp them up. They were fantastic, and all the time to let them rise, etc., didn't get me up at 4:00 a.m. We live and learn. Hope you try them.
I forgot to tell you about the dough. It is a bit wet. I try not to add too much more flour. Just barely enough to work the dough. You don't want it to be really slack or they will spread and not rise up nice and rounded off on top.
It usually takes about 45 minutes for that second rise. I often form the rolls and refrigerate them overnight to bake in the morning. I just take the pan out and put it on the counter for about 15 minutes and then bake them. We all like hot bread for breakfast - biscuits, muffins, these rolls. The older I get the less I enjoy getting up predawn to start my baking. I am retired!
Well, I am embarrassed to say, I can't remember! About 10 years ago, I went on line and searched for recipes for broetchen. I looked through all my German cookbooks, printed out several on line recipes and one fine day at the bakery we had a German Hard Roll cook-off day complete with customer participation. Everyone that came in that day got to sample hard rolls and offer opinions. It was a lot of fun, we made about 10 different recipes and these were my absolute favorites. I went to pull out the original recipe that I had written down (It's marked "THESE are the BEST!!) I have removed the sheet from my book, and it is somewhere in the shuffle around here. My kids have informed me that I must get all these recipes in order before I die or they won't be able to tell which ones to save.... When I locate it, and it WILL turn up, I'll let you know. Confession of a passionate, though disorganized, baker.
The recipe is posted under my name, Jozy. And Mary Ann, to heat these up and crisp them up again, I line a pan with parchment paper, put on however many rolls I want, spritz them lightly with plain water, and pop them into the oven. I have an AGA, so in they go to the 450 degree oven for just until they are crisp and nice. You could probably put them in a 350 oven for just a bit longer. It only takes about 3 or 4 minutes. My son splits them in half and puts them in the oven with Havarti cheese on top for breakfast, Good with Black Forest ham too. I'll bet they were good with the sausage and peppers too. It's kind of like Judy's baked eggs. The possibilities are endless.
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Submitted by GinaG on Sun, 2012-04-15 16:42.
These look really good, I definitely want to try them. I hate to be a pain, but can you tell me a little more about the flour? Do you mean approximately 4C? Or half each of AP and bread or either AP or bread flour?
Thanks a million for sharing!
SmartypantsSubmitted by dachshundlady on Mon, 2012-04-23 09:52.
I love this recipe and have made it many times. Thanks for the reminder. Have to save a piece of dough from something . . .Submitted by anndyer on Wed, 2012-04-25 23:15.
Thanks for this...my husbband will flip! He lived in Germany for 3 years and misses the baked goods! -
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