How To Make Kaiser Rolls

well good morning welcome to Debbie's back porch so glad to have you with us I feel like baking's and bread so I'm gonna bake some kaiser rolls these are so good and the four year old great-granddaughter wants to help so here are the ingredients please pause and write them down and you know I would love it if you would subscribe and give us a thumbs up and click the little bell and you'll get a notice when I post new videos two or three times a week now let's get baking so ingredients three and a quarter cups of bread flour ten ounces of warm water two tablespoons full of softened butter unsalted by the way a teaspoonful of diastatic malt barley batter that's optional 1 tablespoon full of salt that i've already put in the flour and this is a scant tablespoon full of yeast you can use one package of active drive if that's what you have and I'll need an egg later we'll start by proofing our yeast but you don't have to do if you have instant yeast but I do anyway because I keep my instant yeast in the freezer and this is over a year old so it still works fine but I still proof it I'm gonna add in the sugar in the yeast into this warm water warm being about a hundred degrees or so and then I'm gonna set this aside for about five minutes if your yeast is good it'll get foamy I'm gonna use my KitchenAid today but you know you could do this by hand I just don't want to need that much here's our yeast you can see the foam on the top so I'm gonna put that in my bowl make sure I get all the foam out and into that and then I'm gonna add the diced etic malt powder now this is just something that helps the rise and helps it Brown you don't have to use it Baker's use it and I have it so I do and I like it and then I'm going to add about a third of the flower let me tell you a little bit about the flower I'm using bread flour for this you could use all-purpose I weighed this flour I found lots of different recipes for this and I rarely way but I wanted to get a good comparison of cups to grant to grams and this worked out to three and a quarter cups for 500 grams and that may vary a little bit depending on the weather and how well you sifted but that's going to be really close now I'm gonna add the flour to this kind of slowly only because it'll mix a little bit better that way you probably could just dump it all in and start mixing but this is kind of a habit with me and this way I don't have to add any more liquid at the end so I'm gonna turn it up just a little bit that's on speed two maybe three to speed up this process a little bit and you will have to scrape it down a couple times just to make sure it all gets mixed in just pull it down from the sides like that and I'll add some more flour there you go and now let's mix a little more I'm using King Arthur bread flour by the way unbleached bread flour I really like the results with that okay so I've added all the flour except about a quarter cup and I'm saving that because I may need to add a little bit more after I add the butter sometimes adding a little flour helps it pull together better we add the butter at the end after everything else is all mixed together so it's all mixed together and it's pulling clean from the sides I'm gonna add the butter and then just let it mix until that's all mixed in and as I said sometimes you need to add just a little bit more flour to make the butter incorporate in with the the dough well it sort of makes it come apart but it will come together it just tends to get a little gummy after you add the butter so here we go I'm gonna end this last little bit of flour in and turn it back on now when this is coming together and it's pulling cleans clean from the sides again I'm gonna set this to need for about five minutes and I will set the timer for five minutes and I'll be back okay this is looking good we're gonna test it to make sure it's needed long enough and we do that by doing the windowpane test which I've shown many times but we'll show again in case this is the first of my videos you watched so wet my fingers and I pull off a chunk of the dough and then I'm gonna start stretching it your dough is kneaded enough now this works with most G spreads your dough is kneaded enough if you can pull it out if it's elastic enough that you can pull it out and it won't tear until you can see the sunshine through it like a windowpane I don't mean the whole thing but you'll have spots that pull thin enough that you can see the light through them and if it can do that without tearing then it has been kneaded enough so I turned this out on a floured board and I forgot to turn the camera on until I had already worked it all together I didn't actually have to work in any more flour just enough to keep it from being sticky on my hands and you can see that's beautiful and smooth and forming it into a ball now a couple of people asked me over the last couple weeks why do you do all that why do you work it and form it into a ball and that's to form surface tension and surface tension helps your bread rise and brown so here's my proofing bowl I have a little oil in the bottom I turn it in and flip it over and I'm gonna put my lid on it I put the cover on but I don't make it tight because this will gasps that's part of the rising process warm spot till it doubles about 45 minutes so here we have it nice puffy ball of dough I'm gonna flour my hands here and I'll show you you know it's risen enough if you poke a finger in it and it doesn't feel right back up but you can see in the bottom that it's starting to slowly fill up so I'm gonna spread some flour out here and then gently press this down we won't need a rolling pin for this we're gonna just spread it out with our hands and punch out the bubbles and you can punch it if you want to you just don't have to punch it down you can just Pat it down and I'll roll it a little bit and again you know this is for surface tension but it's also part of the process of getting the bubbles out I'm gonna form it back into a ball just because it's easier to handle and we're gonna split this into individual pieces and to do that I'm gonna weigh it because I want these to be really close to the same size you can do eight with this recipe or you can do six just according to how big you want them to be and I'm gonna weigh it and have to stop a couple of times because my scale is set to grams and I'm having to divide so I've cut this and I'll weigh both halves somebody asked me in one of the groups about how to make their rolls uniform and I'm gonna try to show that in this video okay pinch a little bit more off and put it over here sorry I'm struggling with my math there we go that looks about right and no this is not higher math and I can do math but I've a four-year-old right outside my right ear asking questions and so I stopped and answer her questions and forget where I was so I'll weigh that and I'll cut it into three pieces and move a little dough back and forth until I get it even yes she's talking now I'll be back when I have these cut okay so I have three even pieces here and I'm gonna roll these I'll show you two different ways to do it I'm just rolling it around and around and then kind of stretching it out and I'm gonna roll these into strands about a foot long or so and it works best with two hands and start in the middle and roll out and if I find a spot that's too thick I'll kind of pull on it and this will take you a couple of minutes it gets easier as you go along because the more the dough rests the easier it is to shape so we're just about there and these don't have to be perfectly even but pretty even so if you find a thick spot just kind of roll it pull it out and then I'm gonna show you how to tie the knot that makes it a casserole now if you want to do it the easy way you by a little cutter that shaped some like a casserole so let's tie a knot right in the middle stretch it a little bit pull it together kind of firm firmly then take the bottom end and poke it in the hole in the middle going over the top then take the top end go underneath poke it there in that hole in the middle and I always poke it in through there until my finger and thumb meet and to make sure that they're really melded together and there you go a casserole I'll do one more another way to form the Strand is to pet it out flat and then roll it really tightly and then you start your rolling back and forth and that might work a little more quickly you know I probably ought to buy a casserole cutter but this is really pretty easy and I don't make them that often but if you have the cutter you just take your little round ball of dough and press the cutter down on it and it shapes it makes a shape in the top of it it doesn't actually tie it in a knot it just makes that shape so we've just about got this one ready it looks fairly uniform so tie it in a knot pull it kind of tight and take the top one and fold it under well take the top one and fold it under and the bottom I'll say it again take the bottom one and fold it up and the top one and fold it under into the middle hole and make your finger and your thumb meet and then just sort of press it out a little bit and there's your kaiser roll when i get all of these done with the help of the four-year-old I'm gonna poke that one a little bit more this is really elastic donate you can play with it when I get the others done with help the four year old I'll be back the four year old by the way is my great granddaughter Athena and with her help I was able to do these and only twice the time so I'm gonna place these on parchment on my cast-iron skillet you know the thing with casseroles is some people want them to meet and some people don't it it's up to you put them on a bigger pan if you don't want them to meet and but these will rise up and touch so we'll have you know a couple of spots on them where they've touched and to me that's okey dokey I just like to cook in this cast-iron pan I've had it for 52 years so aren't those pretty if you don't have parchment use a little butter and cornmeal and that'll help I'm gonna cover these in plastic let them rise about thirty minutes we'll be back we've got some nice rise on these now I'm gonna egg wash them and you want to egg wash pretty carefully cuz it'll leave white spots where you don't so I go through and do each strand just to make sure that they're covered and the egg wash is one egg and a tablespoon full of water and you beat it till it's foamy and this helps make them a little crisp and shiny on the top and when I get them all egg washed I'm gonna get out the sesame seeds I'm putting sesame seeds online you can use poppy seeds if that's what you have if that's what you want the egg wash besides making the bread shiny and brown also helps hold your seeds on and I guess all kaiser rolls I've ever had had seeds now my oven is preheated to 400 degrees and you know if you buy these and from a bakery or in a store they have most likely been cooked in a steam oven and I don't have a steam oven and you don't have a steam oven so we have to try to find some well I don't think you have a steam oven you might but we have to try to find a way to emulate a steam oven and I do that with several different breads I'll show you how I have here a spray bottle of water and I'm gonna miss these rolls with some water when I put them in my oven in the middle rack at 400 degrees I'm gonna spray around in the oven to make steam you can also put a pan underneath the rack and it'll make steam as it cooks but I'm gonna open the oven at 5 minutes and spray it again like this just spray spray spray and that steam will come out and this really helps your bread get crunchy on the outside without getting tough inside so after 30 minutes total cook time this is what I have if you made eight rolls instead of six you want to reduce that time by about five to eight minutes in either case you're gonna test it with a thermometer because you want these to be at about 200 degrees five degrees either way internal temperature that's to make sure that they're done and not gummy inside and most enriched breads if you add butter or eggs you're gonna want to go to 200 degrees internal temperature and these are right there and these are some darn good-looking rolls if you ask me I'm gonna put them on a rack to cool and you want to let these cool for about 30 minutes before you cut them or they get gummy inside these are hamburger buns for the night that's why I made them a little bit bigger because I have big hamburger so you can see that side if you don't make them touch they'll look like that all the way around I don't mind the little place where they touched I'm gonna slice one of these and let you see it I want you to see that beautiful light texture and I shouldn't no I shouldn't because it's from a hamburger but I can't help myself I had to take a little bite and I can show you they have that little bit of chewiness that I like in rolls I'm gonna cover it up there maybe nobody will know I'll just put my hamburger right on top of that there you go see I can hide that I hope you like these I hope you make them and I hope to see you again tomorrow

Channel: Debbie's Back Porch

Views: 20,381

Rating: 4.8937383 out of 5

Keywords: cooking from scratch, kaiser rolls, hamburger buns, how to bake bread, how to, baking, dinner rolls, sandwich buns, bread, cast iron

Id: PEo_YiAOh2c

Length: 18min 56sec (1136 seconds)

Published: Thu Feb 15 2018

Reddit Comments

[u/Tiny_Detail]

Now I want some Keiser Rolls:) Those food videos are dangerous:)