Handmade Kaiser Rolls

These rolls undoubtedly belong in the “Champion’s League!” Its sublime form encourages readers to bake it again and again- I don’t understand what it is about the Handkaiser when there are so many more simple shapes to bake!

Since these rolls have so many views, it is time for a relaunch! Long and cool proofing is a must and there are a few other changes compared to the old recipe:

  • Inactive Malt (better formation & volume)
  • Amount of pre-dough (for better dough elasticity)
  • Sourdough variant (more flavor and more intense browning)
  • Butter (delicate crust cracks)

Recipe

Variant 1/ Pate Fermentèe

1000gWheat Flour Type 550/700100%
570gWater57%
24gSalt2,4%
15gInactive Malt1,5%
11gYeast1,1%
15gButter1,5%

Pate Fermentèe

200gWheat Flour Type 550/700
140gWater 20°C
4gSalt
1gYeast

Dissolve the yeast in water and then mix with the salt and flour in a mixer for 4-5 minutes on slow. Then allow to rise at room temperature for 2-4 hours and then in the refrigerator at 4°C until further processing.

Main Dough

800gWheat Flour Type 550/700
430gWater 4°C
345gPate Fermentèe
20gSalt
10gYeast
15gInactive Malt
15gButter

Variant 2 / Wheat Sourdough DY 200

1000gWheat Flour Type 550/700100%
570gWater57%
24gSalt2,4%
15gInactive Malt1,5%
15gButter1,5%
10gYeast1%
25gStarter from Wheat Sourdough2,5%

Wheat Sourdough

100gWheat Flour Type 550/700
100gWater 35°C
25gStarter

Dissolve starter in the water and then mix in the wheat flour until free of lumps. Then allow to rise in a warm spot for 4-5 hours.

Main Dough

900gWheat Flour Type 550/700
470gWater 2°C
225gMature Sourdough
24gSalt
15gInactive Malt
15gButter
10gYeast

Production

  • Knead all ingredients on slow for 5 minutes and on fast for 5-6 minutes to a smooth dough.
  • After mixing let the dough relax for 30 minutes in a covered tub. After the relaxation phase, divide the dough into 60g pieces and roll into rounds. Cover with plastic and allow to rise for 30-40 minutes.
  • After the prescribed dough rise, form the Handkaiser – siehe Video Instagram
  • With the rolled-star up, place on a tray!
  • Cover with plastic and place in the refrigerator
  • Rise time of 12-18 hours.
  • Remove the dough from the refrigerator and allow to acclimate for 20-30 minutes at room temperature.
  • Before baking spritz with water.
  • Bake the Kaiser Rolls at 240°C with strong steam.
  • Reduce the baking temperature to 230°C
  • Total bake time of 16-17 minutes.