Albert Kumin's Kaiser Rolls - Highly Recommended!
Who is Albert Kumin? I asked myself this question too!
I know.
I know that this Albert Kumin who wrote this excellent Kaiser rolls recipe! LOL! So excellent that I have to bake these Kaiser rolls more than once!
Albert Kumin is the teacher of Nick Malgier, the author of the book, Bread. So far, I have tried several Nick Malgier's recipes and love them all including these kaiser rolls. So good that their tastes and textures were beyond my high expectation!
Made with two egg yolks and a small amount of oil, these twelve slightly enriched bread rolls are so delightfully fragrant and flavoursome. They are chewy and crusty on their outsides and yet soft and golden in their insides. I must say that I'm addicted to baking these kaiser rolls because baking these rolls made my kitchen smells extremely good! Now that's what I call therapeutic baking!
I know.
I know that this Albert Kumin who wrote this excellent Kaiser rolls recipe! LOL! So excellent that I have to bake these Kaiser rolls more than once!
Albert Kumin is the teacher of Nick Malgier, the author of the book, Bread. So far, I have tried several Nick Malgier's recipes and love them all including these kaiser rolls. So good that their tastes and textures were beyond my high expectation!
Made with two egg yolks and a small amount of oil, these twelve slightly enriched bread rolls are so delightfully fragrant and flavoursome. They are chewy and crusty on their outsides and yet soft and golden in their insides. I must say that I'm addicted to baking these kaiser rolls because baking these rolls made my kitchen smells extremely good! Now that's what I call therapeutic baking!
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| Albert Kumin's Kaiser Rolls from the book, Bread by Nick Malgier |
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| You can use either a bread maker or an electric mixer to knead the dough. |
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| Shaping the rolls |
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| Call me mad or crazy... I love watching bread dough growing. Very therapeutic! LOL! |
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| You can brush the rolls with milk or spray with water. |
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| I like both of these options! |
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| Wish that you can be next to me smelling this bread baking fragrance! |
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| Slicing one of the rolls for my lunch... |
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| I'm admiring its flavoursome crust and also its golden and soft inside! |
Want to bake these yummy bread rolls too? I have a one-minute video to show you how I baked these rolls and I'm sure that you can bake these awesome bread rolls too!
Please support me and like me at Facebook...Here's the simplified recipe that is adapted from the book, Bread by Nick Malgieri
Makes 8 large or 12 medium sized rolls
250ml (1 cup) room-temperature water, plus 1-2 tbsp water if dough is too dry
2 large egg yolks
2 tbsp neutral tasting vegetable oil, such as safflower or canola oil - I used canola oil
1 tsp / 7g malt syrup or honey - I used honey
475g unbleached bread flour
1 1/2 tsp / 10g salt
2 1/4 tsp / 10g sugar
3 tsp instant dried yeast
milk to brush or water to spray
poppy seeds or sesame seeds for sprinkling, optional
Line two baking trays with baking paper.
Using bread maker to mix and knead:
Place water, yolks, oil, honey / syrup, flour, salt, sugar and yeast into my bread-maker according to this order and use "dough" setting to knead for 30 mins and prove the dough for 1 hr.
Using electric mixer to mix and knead:
Use a whisk to whisk water and yeast together in the bowl of an electric mixer. Wait for 1 min. Then whisk in yolks, oil, honey / syrup, salt and sugar.
Use a large rubber spatula to stir in the flour. Place the bowl onto the mixer fitted with the dough hook and mix on the lowest speed for 5 mins. Stop the mixer and let the dough rest for 10 mins.
Start the mixer again on the lowest speed for about 5 mins. Increase the speed to medium and beat the dough until it is smooth and elastic, about 10 more mins.
Scrape the dough into a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough prove for 1 hr or until doubled in size.
To shape:
Divide dough into 8 or 12 equal pieces.
Roll each pieces into round balls. Cover loosely with a plastic wrap and let the rolls rest for 10 mins. To shape, gently press each ball with a Kaiser roll stamp, twisting it about 1/8 inch and pressing down harder at the same time, but without pressing all the way through to the bottom of the roll. If you don't have a Kaiser roll stamp like me, roll each piece into long strip, and form into a Kaiser roll shape according to the steps described above - please see my picture.
Placed the rolls onto the prepared trays and allow the rolls to prove for 45 mins or until doubled in size.
Preheat oven to 425°F or 220°C fan forced or 200°C fan forced.
Spray with water for a crusty finish or brush milk for a less crusty but chewy finish. Sprinkle with poppy or sesame seeds.
Decrease oven temperature to 400°F or 200°C or 180°C fan forced and bake the rolls until well risen with deep golden colour, 15 to 25 mins - the smaller rolls take only 15-20 mins to bake. Note: The rolls have to be deep golden colour to get the maximum crust, taste and fragrance. Once the rolls are fully risen and starting to color, about halfway through the baking time, turn the tray back to front and move the tray on the upper rack to the lower one and vice versa. This step helps to ensure all rolls getting their best and uniform deep golden colour.
Transfer rolls onto a wire rack immediately and allow the rolls to cool completely. These rolls taste the best on the day that they are baked. Wrap rolls in freezable bag and freeze for up to 1 month.
Happy Baking
Makes 8 large or 12 medium sized rolls
250ml (1 cup) room-temperature water, plus 1-2 tbsp water if dough is too dry
2 large egg yolks
2 tbsp neutral tasting vegetable oil, such as safflower or canola oil - I used canola oil
1 tsp / 7g malt syrup or honey - I used honey
475g unbleached bread flour
1 1/2 tsp / 10g salt
2 1/4 tsp / 10g sugar
3 tsp instant dried yeast
milk to brush or water to spray
poppy seeds or sesame seeds for sprinkling, optional
Line two baking trays with baking paper.
Using bread maker to mix and knead:
Place water, yolks, oil, honey / syrup, flour, salt, sugar and yeast into my bread-maker according to this order and use "dough" setting to knead for 30 mins and prove the dough for 1 hr.
Using electric mixer to mix and knead:
Use a whisk to whisk water and yeast together in the bowl of an electric mixer. Wait for 1 min. Then whisk in yolks, oil, honey / syrup, salt and sugar.
Use a large rubber spatula to stir in the flour. Place the bowl onto the mixer fitted with the dough hook and mix on the lowest speed for 5 mins. Stop the mixer and let the dough rest for 10 mins.
Start the mixer again on the lowest speed for about 5 mins. Increase the speed to medium and beat the dough until it is smooth and elastic, about 10 more mins.
Scrape the dough into a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough prove for 1 hr or until doubled in size.
To shape:
Divide dough into 8 or 12 equal pieces.
Roll each pieces into round balls. Cover loosely with a plastic wrap and let the rolls rest for 10 mins. To shape, gently press each ball with a Kaiser roll stamp, twisting it about 1/8 inch and pressing down harder at the same time, but without pressing all the way through to the bottom of the roll. If you don't have a Kaiser roll stamp like me, roll each piece into long strip, and form into a Kaiser roll shape according to the steps described above - please see my picture.
Placed the rolls onto the prepared trays and allow the rolls to prove for 45 mins or until doubled in size.
Preheat oven to 425°F or 220°C fan forced or 200°C fan forced.
Spray with water for a crusty finish or brush milk for a less crusty but chewy finish. Sprinkle with poppy or sesame seeds.
Decrease oven temperature to 400°F or 200°C or 180°C fan forced and bake the rolls until well risen with deep golden colour, 15 to 25 mins - the smaller rolls take only 15-20 mins to bake. Note: The rolls have to be deep golden colour to get the maximum crust, taste and fragrance. Once the rolls are fully risen and starting to color, about halfway through the baking time, turn the tray back to front and move the tray on the upper rack to the lower one and vice versa. This step helps to ensure all rolls getting their best and uniform deep golden colour.
Transfer rolls onto a wire rack immediately and allow the rolls to cool completely. These rolls taste the best on the day that they are baked. Wrap rolls in freezable bag and freeze for up to 1 month.
Happy Baking
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