Kaiser rolls are the BEST for sandwich rolls! We had a BBQ where we smoked a roast for sandwiches and made the rolls. They look a bit tricky to form, but they really aren't (see video below demonstrating the method)!
Based on Serious Eat's recipe
812 grams /1 pound 12 2/3 ounces bread flour
430 grams / 15 1/8 ounces water
41 grams / 1 1/2 ounces eggs
29 grams / 1 ounce fresh yeast
19 grams / 2/3 ounce vegetable oil
16 grams / 1/2 ounce malt syrup
19 grams 2/3 ounce salt
18 grams / 2/3 ounce sugar
- Combine the bread flour with the water, eggs, yeast, vegetable oil, and malt syrup in the bowl of a standing electric mixer fitted with the hook.
- Mix on low speed for about 4 minutes, or until blended.
- Add the salt and sugar, increase the mixer speed to medium, and mix for about 8 minutes, or until the dough begins to pull away from the sides of the bowl, feels elastic, and gives some resistance when tugged.
- Lightly oil a large bowl or container.
- Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 1 hour.
- Lightly flour a clean, flat work surface.
- Uncover the dough and divide it into 12 115-gram / 4-ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.
- Line two sheet pans with parchment paper.
- Uncover the dough and, if necessary, lightly flour the work surface. Roll and shape the bun (See video below, for more assistance, check out King Arthur Flour's instructions)
- Place 6 rolls, seam side down, onto each of the prepared pans.
- Cover with plastic film and proof for 1 hour. 10 About an hour before you are ready to bake the rolls, preheat the oven to 400 degrees.
- Uncover the dough and transfer the rolls to the preheated oven. Bake for 22 minutes, or until the rolls are golden brown and crisp.
- Remove from the oven and transfer to wire racks to cool.
- Make into sandwiches!
Making kaiser rolls! #foodiegram