These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)
Provided by Bonnie G 2
Categories Yeast Breads
Time 30m
Yield 6 large rolls, 6 serving(s)
Number Of Ingredients 7
Steps:
- Manual Method:.
- In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.
- Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
- Knead the dough for an additional 5 minutes, or until it's smooth and supple.
- The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
- Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
- Bread Machine Method:.
- Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start.
- About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary.
- Allow the machine to complete its cycle.
- Shaping:.
- Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.
- Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
- Working with one ball of dough at a time, center your kaiser stamp over the dough.
- Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect!
- Repeat with the remaining rolls.
- Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet.
- Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
- Turn the rolls cut-side up.
- Dip tops in milk and coat with poppy or sesame seeds, if desired.
- Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown.
- Remove them from the oven, and cool on a wire rack.
Nutrition Facts : Calories 280.7, Fat 5.3, SaturatedFat 2.8, Cholesterol 41.2, Sodium 499.5, Carbohydrate 49.2, Fiber 2, Sugar 1.2, Protein 8
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