Rolling Rolls.

This morning, we had a basket full of Kaiser Rolls for breakfast!

They were quite easy to make – and we could eat them fresh from the oven, because the dough is to prepare in the evening and let rest over night! Want to know how? Read on!

My new Matryoshka measuring spoons helped me preparing the dough.

It’s an easy dough. You need:

400 g = 3 cups + 1/3 cup wheat flour

1/2 tablespoon dry yeast

250 ml = 1 cup water

a bit less than 1 tablespoon salt

1 teaspoon sugar

1 tablespoon olive oil

Take about 50 ml of the water to dissolve the sugar and the yeast in it. Then, put this, the salt and the oil in the dough. Knead it and put the water bit by bit in. Maybe you don’t need the whole 250 ml water, maybe you need more – That can differ!
And knead and knead and knead and knead until you have a nice, smooth ball of dough.

Then, roll this pretty ball until you have a string and cut it in about 8 pieces. And with those, you can do what you want.
I tried two ways of forming Kaiser Rolls. First, the one I found here: Knotted Rolls. This is how you do it.

The other way, the way my results were prettier, is Folding Rolls. And this is how you do that.

Now, you put those little shaped dough balls on a baking sheet. Put the folded ones there upside down! If you want, you can sprinkle seeds or something like that on them. Spatter them generously with water and put aluminium foil over the sheet. (But leave some space, don’t press the foil on the rolls!)

That’s it for the evening. Put that sheet on your balcony or in the fridge and go to bed. Or watch TV. Or have a party.

Next morning, take your hopefully grown dough balls in (from the balcony) or out (of the frigde). Take off the foil and spatter them again with water. Then, fill in boiling water in the dripping pan in your oven – You need the steam!
Put the rolls in the cold oven and turn it on: 180° Celsius (which are exactly 356° Fahrenheit). Leave them in for 20 to 25 minutes. The first 8 minutes, bake them with upper and lower heat, then switch to circulating heat, if your oven can.

After that, take out your golden rolls.

Folded and knotted golden Kaiser Rolls.

Now slice them, put butter and marmelade in…

…or, what I and my brother really like, Nutella. Or eat them just like that.

They’re really good. And they’re best if you enjoy them when having a Sunday breakfast with your loved ones.


2 Comments (+add yours?)

  1. Sally
    Jan 17, 2011 @ 07:12:22

    These rolls look like they have a great texture from the overnight proving. Nothing nicer than home-made bread.


  2. sheila @ Elements
    Jan 30, 2011 @ 17:34:13

    Your rolls look beautiful and I’m sure they’re incredibly delicious! I do a slow rise in the fridge with my dough a lot…mostly on days when I’m working and don’t have time for a long rise.

    It always works out great for me. 🙂


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