Do you love the smell of hot bread? Learn how to make the famous Kaiser rolls at home.
They are a great choice for a traditional family dinner, a summer picnic or simply to accompany a bowl of homemade soup.
- 500 g all-purpose flour
- 8 g salt
- 7 g instant yeast
- 160 g water
- 150 g milk
- 1 tablespoon/7 g honey
In a bowl, mix the flour with the salt. Add the yeast, water, milk and honey and knead for 12 to 15 minutes, until you obtain an elastic, slightly sticky dough.
Spray with a little oil and leave to rest for 2 hours in a bowl covered with plastic foil. After 2 hours, divide the dough into 12 equal pieces of about 70 g each.
Shape the pieces of dough into balls, place them on a tray lined with baking paper, cover with foil lined with flour and set aside to rest for 10 minutes.
Preheat the oven to 220ºC. The preparation time from this moment until the bread actually enters the oven is about 1 hour. If you have a stamp for Kaiser rolls, press it onto each ball of dough, or make the cuts with a knife. Cover the rolls and leave to rise for about 1 hour. When you think that they are done rising, carefully press with a finger to make a very small hole in the dough. If the dent does not disappear, the bread is ready to bake; if it does, the dough needs to rise a little longer. Check again after 15 minutes.
You can also decorate the rolls with sesame seeds or poppy seeds before putting them in the oven. Spray with a little water and sprinkle them with seeds. Try to create some steam in your oven by placing a small metal baking tray on the bottom of the oven when you preheat the oven and pour half a cup of hot water into the tray immediately after putting the rolls in the oven. Release some steam by leaving the oven door ajar for 5 minutes before the rolls are completely done. Bake the rolls in the preheated oven for 20 minutes and then leave them to cool on a grid.