Kaiser Rolls
Submitted by cowgirl on February 03, 2004 at 8:36 pm

DESCRIPTION
Kaiser Rolls

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

INSTRUCTIONS
Credits to whoever typed this down...I got it from somewhere on the internet, tried it and - wow-! Best Kaiser Roll recipe I've found yet!

Kaisersemmel(the Emperor's Rolls)
This recipe is from the Village Baker book, by baker/author Joe Ortiz

We make these when we long for the crusty on the outside, soft on the inside
german brotchen that we were used to in Germany.

The Sponge

1 1/2 t. active dry yeast
1/4 cup warm water
2 t. sugar
1/2 t. malt extract or honey
1/2 cup milk scalded and allowed to cool slightly
1 1/2 cups all purpose flour
1/2 cup cool water

The dough

1 1/2 t. salt
1 cup all purpose flour
all of the sponge from the previous step
poppy seed for topping

To make sponge: Proof yeast in warm water till creamy. Dissolve sugar in
milk after it has cooled. Pour yeast mix into bowl, add flour, milk, and
water to the mixture and mix everything together with a wooden spoon. Let
rise, covered and in a warm place, for 2 hours.

Dough: mix salt in with flour and then start adding this dry mixture to the
risen sponge by handfuls, mixing it in with a spoon. when you have 1/4 cup
flour left and dough has come together somewhat(10 min or so) turn the dough
out onto your worktable, and incorporate remaining flour until dough is
smooth and satiny about 5-8 min. Round dough into a ball and cover with tea
towel. Rise until double. Punch down. Divide into 6 equal pieces and rest 15
min. Brush with veg. oil and shape into balls on greased sheet or let rise
until double 30 - 40 min. Brush with water and sprinkle poppy seeds on top
and transfer to pre-heated baking stone or bake on greased sheet 15-20 min.
Open the oven 5 or 6 times during the baking and spritz with cold water to
produce a crisp crust.