How to Make Soft Kaiser Rolls | Is This the Perfect Sandwich Roll?

how's it going my bakers hope you have an awesome day welcome back to the channel in today's video i'll show you how to make kaiser rolls so let's go to the kitchen and check them out i've been wanting to make kaiser rolls for so long i guess better late than never right you can find different versions out there some are smaller and crustier and some are bigger and puffier like these ones one thing they all have in common is their shape they are shaped into this kind of style or flower pattern there are special stamps that can be used to create this pattern but i will show an old braiding technique that achieves this but besides looking good they taste amazing they have a super soft and fluffy texture and they're sweet and buttery this could just be the perfect sandwich roll that you've been looking for so let's get right to it and see exactly where we need to make these kaiser rolls we'll need some white bread flour milk an egg softened butter yeast salt sugar and some seeds i'm going to use some sesame seeds and some poppy seeds you can also leave them plain if you want i think poppy seeds are the most common topping but for me personally a mix of both works best and as for the equipment we need a tray with some non-stick paper a bowl scales a dose scraper a temperature probe and last but not least we'll need a brush for glazing them with some milk before we bake them we'll give them a nice golden brown color and of course it'll make the seeds stick to the surface you could of course use egg wash instead if you wanted to okay let's begin i'm going to use cold milk as ever since i'm kneading this dough by hand it's going to warm up a lot and my kitchen is super hot right now as well it's the middle of summer here in london i grab a large bowl combine the milk the yeast the salt sugar the egg and the butter basically all ingredients except the flour now i have videos in which i advise against adding butter at the beginning or adding butter and egg at the same time at the beginning in this case it's totally fine to add everything from the get go because it's a small amount of butter and it's very low hydration though it'll still be very easy to work with mix everything well before adding flour you want to dissolve the salt the sugar and hydrate the yeast once you've done that add the flour grab your scraper and mix it to a dough and if the scraper is not doing the job continue on by hand once you've mixed everything up tip the dough out on the table and start kneading as i said it's not sticky at all it's very easy to work with use the regular kneading method what i like to do is press down and forwards with the heel on my right hand and using the fingers on my left hand i fold the piece of dough under the heel on my right hand then turn it and repeat you want to knead this dough for around 5 minutes once you're done it'll be nice and smooth and cohesive now you can pop it in the bowl and take its temperature around 25 to 26 degrees celsius is just about right for this mine came out a little bit warmer but that's totally fine point three of degree here and there is no big deal now cover up your dough ball leave it to ferment for 45 to 60 minutes depending on the temperature if yours came out cooler leave it for longer if it came out warmer like mine did leave it for less time i left mine for 45 minutes halfway to bulk fermentation we need to get this dough fold to give it some strength place the dough out on the table with the smooth side down then flatten it out fold the edge over the middle going around in a circle until reach point where it started then flip it smooth side up again and tighten it against the table pop it back into the bowl with the smooth side up cover it up leave the ferment for another 45-60 minutes after bulk fermentation we can divide this dough dust it lightly with flour and weigh it you want to divide it into four equal pieces you should always weigh your dough before dividing it if you try to follow the amounts given in the recipe and add them up and divide it that way it will never end up being the same as it is on paper you always lose some dough whilst you're mixing kneading and folding so for the most consistent results always wear your dough before dividing it and after dividing we need to pre-shape it this time we're not shaping these into rounds when we go for final shaping this snow will be rolled out nice and long so we need to shape it in a way that will make it easier for us to do so that's why it's going to be in this blunt cylinder shape simply cross the two sides in the middle and then roll the dough up this elongated shape will get it on the right track for being rolled out nice and long further down the line after the pre-shaping step we need to let the dough relax so cover it up leave it to rest for 20 minutes after resting we can do the final shaping they're both very similar i'll make two with the first method and two with the second method then you can decide which ones you like best both of them start off exactly the same take piece of dough and roll it out nice and long i would say this is about 30 centimeters or one foot long you could make it longer but do not roll it any shorter than this now take the two ends lay them across each other and then push one end to that loop you want to tie this dough into a knot now take the loose end that is on top of the bun and fold it over fold it down and tuck it in now take the second loose end that is on the bottom of the bun fold it up and over and right down into the center of the bun that's one way to get that star shaped or flower shape pattern don't worry will look better once it's baked right second method and i prefer this one actually once again roll the dough nice and long if you feel an air bubble inside just slap it out you can see that i've made this a bit longer than the other one now once again cross the two ends to form a loop then tie the dough into a knot from here on in the metal will be slightly different now you want to take the loose end that is on the bottom of the bun fold it over and tuck it through the middle of the bun now stretch it to meet the other loose end or the other side and now just connect the loose ends and squeeze them together fold them underneath of course we have achieved pretty much the same thing here i think after baking this version will look slightly better than the first one the two buttons at the top were made using the first method and of course the two at the bottom were made using the second method make sure you leave plenty of space between them when you place them on the tray they will expand quite a lot cover them up as they are ready for the final fermentation now we can leave them to ferment for around one hour during this time you want to preheat your oven 160 degrees celsius with a fan on and that's 320 degrees fahrenheit and just look at them they have puffed up beautifully if yours don't look like this you better leave them for longer mine are definitely ready for the oven so i'll brush them with milk and sprinkle them with seeds by the way i have a video on my channel in which i compare 15 of the most common used glazes in bread making you can find it in principles of baking playlist you will find many other interesting videos there about techniques and principles on this channel we talk about the why's and the house of bread making because understanding principles is far more valuable than knowing a recipe once you know exactly what you're doing you can adjust and create your own recipes so do check out that playlist right let's get these bad boys in the oven they'll take around 20 minutes i'm baking them on the lower shelf so the top doesn't darken too soon of course you know how your oven works better than i do one thing is for certain once your buns are beautifully golden brown all over they're ready and that's one way to make kaiser rolls this is actually my first time making them and i think they came out pretty good as you can see there is a bit of a difference between the top ones and the bottom ones the top two were of course shaped using the first shaping method that i showed and the bottom two were shaped using the second method which i prefer now maybe my shaping skills are not up to scratch i think the second shaping method definitely produced a better result and you can of course try it out for yourself but regardless of how you shape them if you make them properly you ferment them properly you'll end up with this super soft and supple chrome slightly chewy crust coated with crunchy seeds they just call for being made into a massive sandwich but as i mentioned in the beginning you can use these as super rolls or dinner rolls just make them smaller divide the dough into eight instead of four a smaller roll will be crustier perfect for soaking up some broth but for me personally this is the way to go gigantic sandwiches are one of the things that make me very happy and i'm sure most of you would agree so what do you think this recipe have you ever tried making kaiser rolls before which kind of shaping technique is your favorite do let me know down in the comments if you want to see more videos like this one click over here subscribe to the channel click right here but that's all i have for you today thank you so much for watching and i'll see in the next one

Channel: ChainBaker

Views: 62,300

Keywords: bread, baking, artisan, sourdough, leavened, handmade, home baker, amateur baker, bread making, masterclass, master baker, naturally leavened, yeast, baking lessons, how to, chainbaker

Id: nyfi0RMa1sY

Length: 8min 12sec (492 seconds)

Published: Sun Aug 28 2022