Kaiser Rolls
Submitted by barefootbaker on February 29, 2008 at 1:47 pm

DESCRIPTION
Kaiser Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is what my wife calls a WIP (Work In Progress). It produces great rolls, but they are not as light as I want them to be. There will be modifications.

Poolish
1/4 tsp dry yeast
3 oz. (45g) warm water
3/4 cup (100g) bread flour
gluten 1/2 tsp
Dough
1 tsp yeast
3 oz. warm water
1 tsp gluten
3/4 tsp salt (Kosher salt preferred)
1 1/2 cups (190g) bread flour
1 Tbls sugar
1 large egg (90g)
2 tsp olive oil
poolish from above
poppy seeds
rye flour for dusting

To make Poolish:
Proof yeast in warm water till creamy. Add flour and the gluten to the liquid, and stir till smooth. Let rise, covered, overnight at room temperature

To make dough:
Put the yeast into the water with the sugar, and mix. Allow to stand for 5 minutes, until yeast is active. Add the oil, the egg, and all of the poolish, and mix well. Add the salt, and the gluten in with the flour, and gradually add this mixture to the liquid.

Continue mixing until dough exhibits elasticity (about 5 minutes). Turn the dough out onto worktable, and continue to knead, adding flour until dough is soft, and silky, but still tacky and somewhat
wet (about 10 minutes).

Round dough into a ball, and let rise in a covered, oiled bowl until doubled in size (about 1 hour). Deflate dough, and let rise again for another hour before shaping

Shaping the Rolls .
Divide the dough into 7 or 8 pieces, weighing about 2 1/2 oz (60g) each. Roll each piece into a ball, cover with a damp cloth, and let them rest for about 5 minutes.

To make the final shape place each ball on a well-floured surface, using the rye flour, and press them into flat circles, about 1/8 inch thick. Let rest for about 5 minutes. Stretch each piece a bit, and fold edges toward the centter in a 5-piece rosette. Finish by pressing the center down to secure the folds.

Spray the surface of each roll with water, flip it, and place it onto a poppy seed- covered baking sheet. Let rise for another hour.

Baking
Preheat the oven to 425°F. Put a pan with 6 or 7 ice cubes in the oven to generate steam. Turn rolls with the tops up, spray them with water, and place them on tiles in the oven

Bake for about 20 minutes, until rolls are well-browned. Change their position in the oven after about 10 minutes to assure uniformity.

Tom Brady
2/28/08