When I make these kaiser rolls, I think of May 2017 when Ed was so sick with terrible headaches and we didn't know why. I baked these rolls, one of the first times ever, to serve with Ed's favorite pork barbecue, but he hardly touched the meal.
But despite that memory, we do enjoy these kaiser rolls. They are chewy and perfect for sandwiches. I have made a lot less bread this past year since Ed can't eat it, but I've made these rolls numerous times.
The original recipe came from my sister who got it from one of Peter Reinhart's cookbooks. The original recipe called for making a pre-ferment one day and then finishing the dough the next day. That is too fussy for me. I adapted the recipe to mix all the ingredients at one time and either bake it immediately, or refrigerate the dough and bake in a day or two. Sometimes I bake half the dough into rolls the first day and save the remaining dough for the next day so we can have freshly baked rolls again with minimal effort.
I make these rolls with a mix of white and whole wheat flours, but they can be made with all white or all whole wheat flour. If you use bread flour, the higher gluten level will make these rolls even chewer. I usually add a bit of vital gluten to aid the gluten development and make them chewy but it is not necessary.
You can shape these rolls into simple round rolls. But I like to roll the dough balls long and skinny and "tie" them into knots. If you google "shaping kaiser roll knots" you'll find lots of tutorials.
I'm attempting to rewrite this recipe for sourdough, but I'm not completely satisfied yet. Hopefully with a little more work I'll have that recipe perfected enough to share.
Kaiser Rolls
3 1/2 cups whole wheat flour
3 cups white flour
2 T vital gluten (optional)
1 T salt
1 T yeast
1 T honey
2 eggs
3 T olive oil
2 1/2 cups water
Egg and seeds for garnish (optional)
Stir all ingredients together except garnishes. Knead 6 minutes with a kneading hook at medium speed. (Or knead by hand - though you may need to add more flour.) The dough should still be tacky and hard to handle, though not sticky.
Cover dough and allow to rise 2 hours or until double. Divide dough into 16 pieces. Rest 10 minutes. Shape into balls or roll and twist into knots. Place on greased baking sheet.
Allow rolls to rise one hour. Brush with beaten egg and sprinkle with sesame seeds and poppy seeds. Bake at 425 for 13 minutes. Cool and serve with your favorite pork barbecue or other favorite sandwich toppings.
Variation: After mixing, allow to rise for 30 minutes at room temperature. Then cover the bowl tightly with plastic wrap and place in fridge. One to three days later, remove dough from fridge, divide into rolls, and proceed with the recipe. The rolls may need more time to warm and rise before baking.
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