->Kaiser Rolls 01 <-

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.

16 which fit

2 baking sheets

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

oven.

Lightly brush the rolls with egg wash. Sprinkle with seeds or coarse salt if desired. Place 1 cup of ice cubes in the heated

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.