How To Make Kaiser Rolls
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- Опубликовано: 15 сен 2024
- In Episode 7 - How To Make Kaiser Rolls - We will be teaching you The Bakers Journeys recipe for Kaiser Rolls, developed through bakers percentages. Follow along with techniques you have learned in previous videos. We will be learning the differences between rich and lean dough's , and also having a lot of fun traditionally shaping Kaiser Rolls.
Have Fun
Disclaimer : The Content on The Bakers Journey Is NOT intended for audiences under the age of 18, working with hot equipment and sharp tools is dangerous and should be only attempted by individuals aged 18 or older who have been properly trained in safe operation of the equipment used (Ovens, Stove Tops, Knives,sharp blades, guarded or unguarded mixers and similar equipment.
Thank you for watching 😁 Share your Favorite Tips in the comments below
Can the dough be frozen and baked later ?
@@sxybasturd yes it can
Imake this recipe,but I make it in my stand mixer. It also makes an ice loaf of bread.
Great job. Loved the lesson on folding to give the Kaiser look. I’m used to the knot method. But, for a real N.Y.style Kaiser roll, you have to include the diastatic dry malt powder. It makes a big difference. Try it, you’ll like it! 3 tsp added to the flour before mixing.
I like you method for forming Kaiser rolls. It is fast and works. One thing I learned is to put a minimum amount of flour on your bread board, so the petals will stick to the center when you fold them in to the center. Otherwise, when they rise the have a tendency to unwind. I made a seven cup recipe, yesterday, and they were wonderful. They tasted like Kaisers and looked like them. They were 128 grams a piece.
Thank you for the very detailed instructions! Beautiful art! 👍🏻💐
I simply love your videos, i can see that you are a good person, keep it up!
I have made your exact recipe for several years and I love it. I use a stand mixer to knead the dough. I usually have to add a few teaspoons of flour to get the dough to the right consistency that I am looking for. II get from 13-15 100 gram rolls with this recipe, according to how exact I weigh the dough and how much flour I added during the mixing and kneading stages. They are great. I cook them 22 minutes at 350 degrees.
Thank you so much for sharing your knowledge in this very well produced video!
Great video, but sometimes the audio mix of music and voice track is off, making it hard to hear you speak...
I'll work on it 😁 thank you for watching glad you liked it
I second that
I don't know. The Kaiser rolls I grew up with in the early 1950s in northern New Jersey were not soft rolls. They had a crispy almost eggshell crust and inside - well, nothing. They were like blown up balloons. Baked dark brown, they splintered and broke and shattered. It was the crisp crust that did this and it provided all the good flavor. The roll was all crust and no inside body, made plain or with poppy seeds (never sesame). As time went on and big commercial bakeries got into making these, the soft pudgy type shown here emerged into my life for the first time. These are not bad rolls, but I contend that the real thing was quite different. Perhaps a French bread dough with a Kaiser shape? How can I make a dough like that? Extra high strength flour perhaps, no shortening, and maybe no sugar. I'm going to try.
I have been working on a recipe to recreate this using a similar recipe but with malt, longer bulk ferment for flavor and longer proof to make them as light and airy as possible without loosing structure strong flour is a must they come out as you described, topped in poppyseeds I'll upload a video soon
@@TheBakersJourneyRSE Hi again. Any progress on the recipe? I think you are correct that malt was used. Very important, and I think in a high amount. I have lately run into Mexican Bollilos, which are not too far off from the Hard Roll I've described.
You described and explained them perfect
that’s exactly what I’m looking for
Have you tried any other recipes here on RUclips?
I wonder how we could find out if he made any progress on that recipe
I agree❤
1950s in Conn the local town bakery made those exact rolls. Hard shell on the outside, soft with big voids on the inside. Can’t find them anywhere now. I wish I knew the secret to making them.
Thank you for this video! Very kind of you to share your knowledge.
This is great, love the way to fold the dough to make the kaiser rolls... I think I might have to made this recipe as well. ♥♥♥
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I just put everything in you recipe in my stand mixer, mix it up with a paddle and then turn it over to the dough hook. I want it to lick the mixing bowl clean and I add flour or oil until it does. I then beat it until it will pass the window pane test. Then, I cover the mixing bowl and let it rise until doubled, about an hour. I then turn it out and cut it into 100 gram balls. I should get 13-15, with 14 the average. I cover them for 30 minutes and then roll them almost flat and form them into Kaiser rolls. 45 minutes later they go into a 350 degree oven for 22 minutes.
Every other recipe makes and enriched kaiser roll, this is not what they are supposed to be, supposed to be lean like yours, yours is the only one i want to make, thanks
I made a batch, today. Got 11 out of my ball of dough. I know my flower petal design was not as good as yours and a few of them ran together as they rose. However they were wonderful. As soft and easy as Parker House rolls, which I also love. Out of 11 there are only six left. I at four for lunch.
I’m use to the ones that are more airy in the interior
Me too and I've been searching for a recipe for years.🌻
Same here. I’ve made a few different NY Hard roll different recipes .......Is your recipe very dense or like the rolls we used to know ? The ones I LOVE had a nice cracking crust but real light and airy on the inside? Thanks in advance
You make it look so easy
I must have made this recipe 6 times already. Also made your white bread. I've been getting great results. Love your videos, would love to see more... Cheers!
nice DULL knife !!
6.4 cups of flour
6 teaspoon of sugar
3 teaspoon of yeast
3 3/4 of teaspoons of shortening
2.6 of teaspoons of kosher salt
2.16 cups of water
Is this correct I tried converting it in cups
Can you post written recipie
I made the panini rolls they Fantastic thank you
Thank you for this recipe. I made them last night and they are so tasty. I am interested in learning more about MD, it has been difficult for me to work with it.
Excellent recipe. I made it today, but only got 12 rolls @ 112 grams per roll. My guess is they need to be divided out in the 80-90 gram range to get 14. They were tasty fare and disappeared pretty quickly from the cooling rack. I ate three, myself.
Great video. Can I ask why they were proofed upside down
They retain their shape
Yes I truly enjoy the thin crusty texture of the Kaiser roll
Also do you need to use hi ratio shortening
I make your recipe but I beat it up in my Kitchen Aid mixer. I make 14 rolls a week and they are wonderful, especially hot with a little butter thrown on them. I do nothing fancy to them and try to limit my effort to as little as possible. Sometimes I get 15 out of this recipe, but usually 14.
Loved the Kaiser fold technique - great visual demo. Just doesn't seem like a Kaiser without a smattering of poppy seeds. I'm trying to recreate the New York-style Kaisers for my 86-year old mom (she remembers those fondly but can't remember a conversation from 5 minutes ago). Was thinking about brushing on melted to crisp the tops and help poppies stick? Ideas?
After final rise. Brush with an egg wash (1 egg + 1 tsp water) brush on very gently, you do not want to deflate them. While wet, that’s when you sprinkle poppy seeds or sesame seeds on then pop them in the oven. This way you will not need to add water in the oven to steam rolls. Also, if you want the real N.Y. Taste. Add 3 tsp of diastatic dry malt powder to the flour before mixing water.
@@questateyahooappreciate the tips.
Do you need to use bread flour or is all purpose flour all right?
I'm looking forward to trying these!. One question: how long total do you proof the rolls once they have been shaped? It says let them proof for 15 minutes upside down and then place them right-side up onto the baking sheet for the remainder of the proof, but it doesn't specify how long for that. Thanks for posting!
Whoops! Just saw its for 50 minutes! Never mind.....;-)
Thank you!!!
can i make this dough and refrigerate it overnight so i can have fresh rolls the next day?
I’ve made a few different NY Hard roll different recipes .......Is your recipe very dense or like the rolls we used to know ? The ones I LOVE had a nice cracking crust but real light and airy on the inside? Thanks in advance
These rolls have a nice crust but are denser for sure I've recently been working on a true vienna roll with malt, as I have received alot of comments on them I have them nailed down pretty good and have researched alot to find out the ingredients used to get this authentic bun, it's been a while since I've posted a video but I want in the future to redo this recipe to use the more authentic recipe that I've been researching and creating 😉
@@TheBakersJourneyRSE Can you please let me know when you work it out Thank you
Would I be able to do an egg wash to add poppy and sesame seeds after the 50 min pan proof? I love the rolls!
Of course 😊 just be careful not deflate, also if you keep a damp cloth beside them just place them upside down after shaping and then dip them in the seeds you will have a more even coating, then continue with using the couche and proofing
Why did you stop making videos? You are phenomenal.
Time restraints mostly with my job, I will hope to continue soon though
I appreciate the compliment, thank you
Can I please have the measurements please, thanks.
Where can I find this Kaiser recipe
Love the video but the music is too loud
Kaiser rolls r delicious
Are the rolls covered for the 50 minute proof after the couche 9:25 ? Thanks.
Yes covering will prevent them from forming a shell on the surface of the dough, you want to keep the dough humid without draft while proofing
Good video , but sound could benefit from re-editing, lower music volume and up the voice volume. Right now you are hard to understand.
Is there a written recipe somewhere?
800g flour
24g sugar
12g yeast
16g salt
16g shortening
512g water
You are right about Kaiser’s being easy to make. I basically follow your recipe but not your procedure. I bang them out in my big stand mixer. I make about 14 in each batch and takes me about three hours, start to mouthful. They are great rolls. I may knead it a few licks but that is about it. I measure everything on my digital scale and let the mixer do the work. I basically follow your recipe and procedure but I have found my own shortcuts and time savers. The key is I can replicate it and they taste and have the same consistency from one batch to another.. they are nothing fancy, just flour, salt, sugar, ADY yeast, water and oil and are made on bakers measurements. Bread making is not hard, just time consuming but the results are worth it.
For the life of me I can’t replicate this recipe. I’m using a stamp and no matter what I do, most of my buns come out huge and misshapen. Can you give me some hints?
@@HomesteadingADimeataTime I roll each 100 gram roll flat and hand form it into the Kaiser roll. The procedure is pretty common and covered on UTube. Basically, I fold the top third of the rolled dough downward and then fold the petals inward - about six of them. I then turn the completed roll upside down for 15 minutes before turning it right side up. Final rise one hour and bake at 400 for 20 minutes. I do not use a stamp. I do it the old fashion way - by hand. My rolls are all about the same size,but they are not exactly perfect circles.
@@johnclarke6647 Hey thanks for the reply. I’m using a stamp because I need them all uniform. I’m using more dough and I’m also using a mixer. My home mixer, does a good job and they turn out fine. My commercial mixer what a nightmare! Do you use the same proof times?
@@HomesteadingADimeataTime if you want them uniform, for them uniform. I usually make 14, seven on each cooking pan, and I do them pretty fast. I roll out the balls with a rolling pin to about the same size(4-5 inches), flip the top third over and start working my way around, cc’s, folding the petals to the center and press them dow. I don’t really care about looks. I just want to eat a few with some butter by that point and I still have an hour and 20 minutes to go. You will never have identical rolls because each roll rises differently. I try to make each petal the same size and roll each one to the same thickness. I don’t worry about looks. I worry about taste. I do like the taste of Pillsbury bread flour.
@@johnclarke6647 Good morning. Currently I make 80 buns a shot. Last night I switched the flour I was using to AP and bingo they all turned out.
WOW - YOU'RE GREAT - JUST THREW ME AT THE END - WHEN YOU ADDED - "PUT WATER ON THE ROCKS FOR STEAM" - PLEASE EXPLAIN - B4 I GO OUT IN MY BACKYARD - FIND SOME ROCKS - WASH'EM PLACE IN A CAST IRON PAN ETC...
I actually use a pie pan with lava rocks to produce steam in the oven just pour a half cup of water on them when the ovens preheated put in your pan and close the door just be careful not to get water on the glass of the door and watch out for steam it's 🥵
What type of yeast did you use?
Fleishman instant yeast or active dry , but you can also use fresh just triple the yeast or traditional as the same amount just proof the yeast for 15 mins in warm water and sugar just make sure to adjust the recipe for the additional water and sugar
My search for a kaiser roll recipe continues! No offense. Nobody's is right. It's maddening. Lol NOBODY makes proper hard rolls anymore. Seems a lost art. All the neighborhood bakeries that used to make them are gone. Today's "kaiser rolls" are in name only. The ones I'm trying to find are hard on the outside. A nice crust. Not as hard as Italian bread. But, a thin hard crust that crunches when you bite into it. They're firm and don't give when you cut into them. Definitely NO steam involved. These came from hearth ovens. Inside, they are not dense. The interior is mostly pockets of air. The crumb is loaded with pockets and crannies. They're perfect for sandwiches and toasting. Ugh. For the love of God! Hard rolls, now! Lol
Sounds like ciabbatta crumb or a real sourdough roll made with high hydration I can work out a recipe for you, where these Kaiser's stamped or hand formed
@@TheBakersJourneyRSE Nope! Not even in the same ballpark. They used to be everywhere in the tri-state area when we had real bakeries instead of the mass-produced garbage or bland stuff that passes as "artisanal" bread today. They MIGHT still be found in traditional Jewish bakeries if you can find one.
Sounds good I'll do some research, I've worked on a new recipe recently with malt and used preferments to get more flavor and a better crust and crumb, but probably not the same
I agree. See my comments in my reply elsewhere. The Kaiser rolls I grew up with were exactly as you described. And could usually be found in Jewish bakeries and delicatessens throughout northern New Jersey. Alas, this situation changed as early as the 1960s when the pudgy soft versions appeared. I think the secret to those rolls was a very strong bread flour, the addition of malt, salt, yeast, and sugar (? not sure). I just got some extra strong flour and am going to try this.
Funny you said this.. I tried a recipe from a German lady on another channel and she has malt barley with fresh yeast ( I used dried yeast) and it came out crispy on top and my wife didn't like it. Lol..i guess she is used to the commercial "kaiser rolls" at Vons /Safeway. I can't compete 😢 lol..
I know that when using different types of fat content it can effect the results in things like cookies, so what differences are there when using different types of fat content when making bread? Using butter is not an option, and I am trying to figure out the best replacement in bread. I would like to make light and airy sandwich buns, that is strong enough for things like sandwiches, that would be not too heavy, and would also be crusty.
A lean dough would be great for this, just flour yeast water and salt. Lots of steam will give you a beautiful crust
Can you explain "water on the rocks"? sorry if you've addressed this in other videos. Does the presence of some kind of stones help or can this be done with just a tray of water to produce steam?
I use pans of lava rocks to produce steam works alot better then just using a pan of water or ice cubes, and produces a fair amount of humidity for the first 8-10 mins of the bake
Why did you put the shortening in?
Do you happen to have the ingredients listed someplace? Thank you so much
Should be at the end of the video 😀
You had me until the shortening. I need an alternative.
My rolll came out beautiful but way soft. I was looking to a real hard crusty roll
Add steam to your oven for the first bit of the bake that way you get a nice crust, you can do this with a small pan of water, put it in while you preheat to get a good environment for crust formation😉 happy baking
I misted them with water before baking, Might leave out the shortening next time to get a true lean roll, Your thoughts please?
If you are looking for a great crust alot of steam is required, try the French baguette video and make crusty rolls with that recipe it's only flour water salt and yeast 😁
I'm going to attempt this today. I'm a little confused. You flattened the dough to fold by hand and then you used a rolling pin. Did you do the folding twice on each?
The rolling pin is faster that's all, main goal is to preshape for the folds and to de-gas the dough
Wilhelm lookin different
Can I use butter instead of shortening?
Sure any kind of fats will work😁
what does the shortening do?
It helps with creating a finer and softer crumb also I find it increases shelf life over oils but that's just my opinion
Hello, is the Kaiser roll recipe available in /to print out any place?
Unfortunately no, I don't have it available online as a pdf
Hi, I am in the process. ..measured all ingredients using gram scale, my dough seems dry? I'm gonna finish anyway.
How did your dough turn out, depending on several factors altitude humidity flour strength etc. Water may need to be adjusted
@@TheBakersJourneyRSE thanks for replying, rolls were fair. I must have goofed somewhere along in the processing. Will try again.
Thanks again
Why would you add cold water to the yeast
Warm water speeds up fermentation which is ideal if you want quick bread but it also breaks down developed structure of gluten. Dough temperature is important for not only structure but you don't want your yeast so active that it depletes all of it food to quickly or it will basically have no strength left which will minimize oven spring and the volume you can achieve and also a slower fermentation will result in bread that has alot more flavor. During fermentation your dough will eventually reach an ideal temperature for yeast to thrive but by using cold water your giving it a head start on developing structure flavour profiles and esters your yeast produces,
Next time I make Kaiser's I am going to try using cold water and see what the results are I've been using warm water for all my breads had no issue but I'd like to try something new all the time and see how it comes out
@@TheBakersJourneyRSE nice videos..being from new york the kaiser is a stable. i studied culinary and sometimes forget details of baking...and sometimes my rolls' structure soften when i finish proofing them and go to put on my egg wash and poppy seeds. now i know why...start with cold water.
@@TheBakersJourneyRSEo
11:36
what does proofing them upside down do?
It keeps the folds from opening
the extremely loud music is totally unnecessary !!!!!!
You did not say what temp and for how long to bake em,
Thanks for the comments 😁 at 10:11 it says the time and temp 425 for 22 mins although oven temps vary so always go less time then more, if your using convection heat go 400 degrees
I call these the veterans.
How long can be in freezer?
3-6 months
@@TheBakersJourneyRSE thank i
I guess you know that you cannot get bread flour anywhere. I know why - Walmart and other grocery stores I’m sure, are hoarding it and selling it on Amazon for about $2 more per 5# bag.
Strong flour has around 3% more gluten then AP, AP will still work you will just get more volume with the stronger flour try adding 2- 3% of vital wheat gluten to your recipe
What would you substitute for crisco? Obviously not traditional
Also. Music dude, no. Doesn’t need music at all
Any kind of shortening, will work other fats as well but just lend to a different texture and crumb, the music will disappear on future vids lol
Wow 512 g of water. That's 4 1/8 cups. Must have been a typo, you didn't put that much in.
It's 2.16 cups 1g of water is approximately 1ml of water,😁
Please turn down (preferably off) the music. I can't hear what you're saying. If you must have it put it in the the left channel and your voive in the right and I'll take it from there.
The inside looks like a hamburger bun.
You might want to put the measurements in ounces as well as grams for us Americans😂
Why are you mixing in such a small bowl?
It was the biggest size I had at the time lol, but did make a bit of a mess 😁
Can’t see your technique bc the camera is at the wrong angle :(
Sorry, currently I have a very small area for baking so it can be hard to get decent angles hopefully in the near future I will have a better setup. If you have questions feel free to reach out 😁
The Bakers Journey I understand.
Audio levels too high on the music. It makes it annoying to watch this video. I really wanna watch it but it’s too annoying.
Too much mumbling
Video would be much better if you didn't play the music in the background
Get rid of the music !!!
Stop the music and I'll be able to hear what you're saying.
2%? 2 grams? who uses those measurements for baking. sorry I do not have the time or patience for that. I'll be looking for another recipe. Good luck though.
Where the hell is the printed recipe? Too lazy or just cheap.