Kaiser Rolls

Today, I made Kaiser Rolls, and the result was successful. Wenlei immediately finished one and gave me a warm kiss afterwards. No word is needed.









Here is the recipe:

• Bread Profile:Enriched, standard dough; indirect method; commercial yeast.
• Days to Make: 2
• Day 1: 1 1/4 hours for pate fermentee
• Day 2: 1 hour to de-chill pate fermentee; 10 to 15 minutes kneading; 3 1/2 to 4 hours fermentation, shaping, and proofing; 15 to 30 minutes baking.
• Commentary: I use knotting roll design, direct dough without malt syrup. It turns out to be just fine. Indirect dough could be more tasty.
  

The distinguishing characteristic of a kaiser roll is the start pattern on the top and a thin, slightly crisp crust that yields to the first bite and crumbles deliciously in the mouth around whatever sandwich filling it holds.

Ingredients : for making 6 large rolls or 9 small rolls

• Pate fermentee: 1 1/2 cups
• Bread flour: 2 1/4 coups
• Salt: 3/4 teaspoon
• Malt syrup: 1 1/2 teaspoons
• Instant yeast: 1 teaspoon
• Egg: 1 large
• Oil: 1 1/2 tablespoon
• Water (lukewarm): 3/4 cup

Steps:

1. Take the pate fermentee out of the refrigerator 1 hour before making the dough. Cut it up into about 10 small pieces. Cover it with a towel or plastic wrap and let sit for 1 hour to take off the chill.
   
2. Stir together the flour, salt, malt, and yeast in a bowl. Add the pate fermentee, egg, oil and water. Stir for 1 minute, or until the ingredient form a ball. Add water if there is still loose flour.
   
3. Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading. Knead for about 10 minute, adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. The dough should pass the windowpane test. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.
   
4. Ferment at room temperature for 2 hours, or until the dough double in size. If the dough double in size before 2 hours have elapsed, remove it, knead it slightly to degas it, and return it to the bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
   
5. Remove the dough from the bowl and divide it into 6 or 9 rolls. Mist the rounds lightly with spray oil, cover with a towel or plastic wrap, and let the dough relax for 10 minutes.
   
6. Prepare the individual rolls by the knotting technique.
   
7. Proof the rolls for 45 minutes at room temperature, then flip them upside-down. Mist again with spray oil, cover the pan, and continue proof for another 30 to 45 minutes, or until the rolls are double their original size.
   
8. Preheat the oven to 425F with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking. Mist rolls with water and sprinkle sesame seeds over the top.
   
9. Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven temperature to 400F. Continue baking until the rolls are a medium golden brown. This will take 15 to 30 minutes for large rolls, or less for smaller rolls.
   
10. Remove the rolls from the pan, and cool them down for at least 30 minutes.