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LOCATION: Recipes >> German >> Kaiser Rolls 01

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2 tbsp dry yeast
2 1/2 cups warm water (105-115 F)
2 tbsp solid shortening
1 tbsp sugar
2 tsp salt
6-7 cups flour
3 egg whites, stiffly beaten
1 egg white, beaten with cold milk for egg wash
optional: poppy seeds, caraway seeds, or sesame seeds

Proof yeast. Add shortening, sugar, salt and 3 cups of the flour.
Beat with dough whisk or heavy spoon for 2 minutes.

Fold egg whites into yeast mixture. Gradually add flour 1/4 cup
at a time, until dough forms a mass and begins to pull away from
bowl. Turn onto a floured surface. Knead, adding more flour as
necessary, for 8-10 minutes, until smooth and elastic w/ bubbles.

Place in oiled bowl, turn to coat, and cover with damp towel. Let
rise until double, about 1 hour. Punch down, cover and let rise
again until double (about 45 minutes.)

Punch down and turn out onto lightly oiled surface.

For Kaiser or Weck: Divide dough into 18 (I made 16 which fit
nicely on 2 baking sheets) equal pieces. Use rolling pin to flatten
each piece into a 7 inch circle. Fold left side to center to form
a flap. Halfway down flap fold again to center to form another
flap. Repeat all the way around to make overlapping flaps. Lift
the first flap to ease the last flap underneath. Press center to
seal the dough. This design takes practice, but is easy once you
get the hang of it.

Place rolls upside down on a well-greased baking sheet, 3 inches
apart. This helps them keep their shape. Let rise 30 minutes,
turn right side up, let rise 15 more minutes.

For Brotchen: Divide dough into 24 pieces. Shape each into an
oval about 3 1/2 inches long. Place on well greased baking sheet.
If your oven will not fit all at once, prepare half at a time,
keeping rest covered for 15 minutes. Flatten tops slightly. Cover
and let rise 45 minutes.

Preheat oven to 425. Put a shallow pan on the bottom shelf of

Lightly brush the rolls with egg wash. Sprinkle with seeds or
coarse salt if desired. Place 1 cup of ice cubes in the heated
pan in oven. Immediately put the rolls in and bake 15 to 20 minutes
until golden brown (internal temp will read 190). Remove and cool
on racks.

Kaiser and Brotchen are made from the same dough, but shaped
differently. Kaiser has the 5 sided pinwheel design, Brotchen are
smaller and oval shaped. In Buffalo, NY Kaiser rolls are glazed
and sprinkled with seeds, called Weck Rolls.


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