Kaiser Rolls

you you you you you you you well if you received a type of communication for me with a photograph of this gizmo today we're going to be using it making kaiser rolls i tried something new that violent images youtube has started promoting it to me anyway of a way of communicating with your subscribers you can take a single photograph and supposedly goes out to everybody well they don't think you did least not on that one i think i got 16 replies out of over 15,000 subscribers so I have a suspicion that it only went to a few people I've done it again with a Christmas greeting and I must say I'm getting better response this time but anyway something fun to play around with I had people guessing what this was and I think the first person that replied gave the correct answer so it is a stamp for making the top on a kaiser roll hopefully we'll turn some of them they'll actually look like kaiser rolls here the recipe that I'm using came off of King Arthur flowers website King Arthur's products are wonderful unfortunately they're in the u.s. not here I have used King Arthur Flour before and if you're in the US I would certainly recommend it it's an excellent flower these are the ingredients required let's go down through the list I I think I printed this off and I think I must have changed it to the metric version I'm sure since King Arthur's is in the US they also have one for drawing measure cops etc but I'm using wait so the link will be down below and you can go check for something that isn't in weights if you don't use it it says 361 grams of King Arthur's unbleached all-purpose flour well because I said I can't get the flour here and what I'm using is a bread flour or a strong flour and actually I did weigh out - 361 grams that is very accurate I think 363 65 would work just as well one and a half teaspoons of instant yeast one and a half teaspoons of sugar and 1 and a quarter teaspoons of salt and they're all in that little dish an egg large egg beaten I'm not getting large eggs now my large hint seemed to have gone on vacation and my panties are laying quite nicely but a large egg weighs two ounces so I weighed oh I think it came closer to three ounces but to Bantam eggs came to the more than two ounces anyway so that will do 28 grams of unsalted butter softened that's that that's not a lot of butter 170 grams of lukewarm water and that is the ingredients except for the topping and we'll get to that when it comes time to put topping on them so let's put this together I'm going to use the stand mixer as usual in the recipe they specify that you could do it by hand or you could also use a bread machine on the dough cycle I presume that means a bread machine that will hold this much ingredients dough I don't know never used a bread machine but because that's one of the possibilities anyway I like the way it starts you just put everything in the mixer and go with it there's no gradually adding anything I get out of the bowl chyna chips and then that was the flour this is the yeast salt and the sugar egg and the softened butter last but not least the I don't know if I even mentioned that when I was listing the ingredients or not 170 grams of lukewarm water some reason I don't think I did mention that if this comes together into a dough it's being needed I will let it go for 8 to 10 minutes to develop a good gluten bring you back and show you what it looks like when just that stage well this come together new stuff all of the flowers and the ball in the soda pendulum senior mask there now I'll let it go for another okay then when you back at that point he's needing yeah I have put it in this container they say to put it in a bowl covered with plastic wrap or whatever for an hour and give it a chance to rise lightly oiled I hold it with some olive oil they also say you could use a proving bucket which reminded me that's what this is and I bought it from King Arthur Flour I use it almost exclusively when I'm making the no need bread because it's just enough when the when the no need bread dough is completely risen if it fills that and this weighs less than what the no need loaf does so I'm sure it will do just fine I will cover it and set it aside just here in the kitchen for an hour bring you back when it's done its first rising it's a little cool in here this morning so I let mine rise for about an hour and a half it feels cold hey over here I may have to let them rise a little longer in their second rising I weighed this before setting it aside there and calculated that each one of the six rolls that this will make should be somewhere between 100 nhadra from 10 grams 105 110 I think the accurate thing was a seven or something like that it's not it's not rocket science it's it's a bread roll away most people don't divide things up easily I can't always make a end up with some that are very large and something that are very small so I prefer to - way to have a tasting idea of what they what I'm getting there's about 108 so I won't make you watch this part bring you back when I have them divide it up here next you make each one into a round this is still a very soft sticky dough so I pad it'll be flour to the board here little easier to work with by doing this bringing each corner over repeatedly that gives you a little better surface tension holds the dough together a little bit better hopefully six of these to do so make you watch me do it all here I'll bring you back in a few minutes here comes the interesting part using the stamp to get the pattern and you have to hmm if you press too hard it's going to go through and cut it and it won't look like a kaiser roll when it finishes and if you don't press hard enough the stamp design will disappear it goes I'm putting a little flower on it each time hoping that it won't bring the roll up with the stamp pressing a little harder sometimes than others I have never done this before I would like at least some of them to have the stamp design in it and finish dressing hardest on this one I may regret not hitting press so hard on something but anyway we'll we'll let it go with that I don't want to press them again it'll make a really strange design and here comes the part that fascinated me you turn them over and let them rise with the snap side down covered with a tea towel for about an hour you can see where I've actually come through that sort of this side is looking sort of like bagels tea table sheep this time I don't know where I might have picked that up somewhere in England I'm sure probably Cumbria on the lake district well bring you back in an hour's time and we'll move on to getting these in the oven well they've been rising for just a little over an hour don't know if I call that double in size or not now you turn them or maybe easier said than done first I'm stuck more than the other ones again I may get something out of it looks like this guy circle definitely not that one [Music] maybe I should have had more flour in my in my dove hopes of that one looking like the guys are old it says to dip them but these are too soft to be dipped so I'm going to brush them with a little milk [Music] and then sprinkle them with either sesame seeds or poppy seeds I have a mixture of both here white sesame seeds and some poppy seeds the oven has been preheated 425 degrees and these go in for he said 17 minutes they're just out of the oven and this one and the one next to it sort of looked like guys four holes the rest of them well I don't know it's sort of a starburst on top I guessed it not quite what I was expecting and they're still very hot I'm gonna let them cool down a bit and then I'll show you how I'm gonna have one of them for lunch they make an excellent sandwich bun as you can see I cut one in half and lightly toasted this I've done a veggie burger having a veggie cheese burger a yes mustard artificial cheese probably not even the brand name that you're thinking it is however it's all very similar isn't it anyway I use it on things like this like anybody else does I guess that's certainly not a homemade product this is one of my fermented dill pickles that I did with that small fermenting thing several months ago and they're still very good I just ate one very good very crispy so let's take a bite out of this and see what it's like [Music] my bread is very good maybe not all that successful with getting them to look like kaiser rolls but it is very tasty if you have a kaiser roll stamp you've already done this I think I got mine on Amazon it was seven or eight dollar or something like that if you're interested in trying but even if you don't make these as a with the kaiser roll stamp on top there they're very nice the way they are I've been standing here for the last several videos for the little clip where you actually see me and these two paintings behind me I've had several comments on them and did I do them well no I have absolutely no talent at all when it comes to painting these were done by a good friend who lives in France and sent them to me for a non certain adverse birthday gift or a Christmas gift anyway they're in my kitchen and I really enjoy them well thank you very much for watching and I hope you'll give this a try

Channel: Dale Calder

Views: 7,353

Rating: 4.9371729 out of 5

Keywords: dale calder, campobello island, kaiser rolls

Id: hS6cUB2O_l8

Length: 15min 34sec (934 seconds)

Published: Tue Dec 19 2017