Dough:
35 ounces Bread flour (2 lb. 3 oz.)
3/4 ounce Dough conditioner (optional)
1 ounce Vegetable shortening
3/4 ounce Salt
1 3/4 ounces Compressed yeast
19 1/2 fluid ounces Water (temperature controlled)
To Finish:
Vegetable oil, as needed
Poppy seeds, as needed
Sesame seeds, as needed
Caraway seeds, as needed
Coarse salt, as needed
Yield: 28 Rolls
1. Combine the flour, dough conditioner, if using, shortening, salt, yeast and water in a mixer fitted with the dough hook. Mix on low speed for 3 to 4 minutes, until blended. Stop the machine and scrape the bowl. The dough should be somewhat soft and smooth. Add more water if the dough appears to be dry. Increase the speed to medium and knead until the dough is fully developed and reaches 77°F (25°C) approximately 7 to 9 minutes.
2. Scrape the dough onto a lightly floured workbench and cover. Ferment for 10 minutes. Punch down and fold the dough over to release gasses. Cover and bench rest for another 10 minutes.
3. Divide the dough into 2-ounce (30-gram) pieces. Round, cover and let the dough rest another 10 minutes. Place the formed dough onto paper-lined sheet pans spaced 2 inches (5 centimeters) apart. Brush the tops of the dough with oil and proof until doubled in size, approximately 20 to 30 minutes.
4. Dip a Kaiser roll stamp in flour and press into each proofed roll. Spray the rolls lightly with water and sprinkle them with sesame, poppy or caraway seeds combined with no more than 10% coarse salt. Proof again for 15 minutes.
5. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking until rolls are golden brown, approximately 12 to 14 minutes.
Notes: Method: Straight dough
Fermentation: Bench rest 30 minutes. Proofing 35 to 45 minutes
35 ounces Bread flour (2 lb. 3 oz.)
3/4 ounce Dough conditioner (optional)
1 ounce Vegetable shortening
3/4 ounce Salt
1 3/4 ounces Compressed yeast
19 1/2 fluid ounces Water (temperature controlled)
To Finish:
Vegetable oil, as needed
Poppy seeds, as needed
Sesame seeds, as needed
Caraway seeds, as needed
Coarse salt, as needed
Yield: 28 Rolls
1. Combine the flour, dough conditioner, if using, shortening, salt, yeast and water in a mixer fitted with the dough hook. Mix on low speed for 3 to 4 minutes, until blended. Stop the machine and scrape the bowl. The dough should be somewhat soft and smooth. Add more water if the dough appears to be dry. Increase the speed to medium and knead until the dough is fully developed and reaches 77°F (25°C) approximately 7 to 9 minutes.
2. Scrape the dough onto a lightly floured workbench and cover. Ferment for 10 minutes. Punch down and fold the dough over to release gasses. Cover and bench rest for another 10 minutes.
3. Divide the dough into 2-ounce (30-gram) pieces. Round, cover and let the dough rest another 10 minutes. Place the formed dough onto paper-lined sheet pans spaced 2 inches (5 centimeters) apart. Brush the tops of the dough with oil and proof until doubled in size, approximately 20 to 30 minutes.
4. Dip a Kaiser roll stamp in flour and press into each proofed roll. Spray the rolls lightly with water and sprinkle them with sesame, poppy or caraway seeds combined with no more than 10% coarse salt. Proof again for 15 minutes.
5. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking until rolls are golden brown, approximately 12 to 14 minutes.
Notes: Method: Straight dough
Fermentation: Bench rest 30 minutes. Proofing 35 to 45 minutes
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