Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk

Name: Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk
Yield: 8 servings
Cuisine: British
Ingredients: {Day 1 - "Pre-dough"}:; 50 g rye flour; 50 g whole wheat; 1/4 tsp instant yeast (0.5 g, actually little less than 1/4 tsp) = 1.5 g fresh yeast; 125 g water; {Day 2 - Main dough}:; 400 g all-purpose or bread flour; 190 g skim milk; 2 g instant yeast or 6 g fresh yeast; 11 g salt; Sesame seeds and poppy seeds for topping

Felice @morinoko

Connecticut, United States

Kaisersemmel or Kaiser Brötchen are a staple breakfast, lunch and picnic food in Germany! They are a softer, fluffier bread than the rye-heavy German breads with a crispy crust. Excellent for making little cheese, or lunch meat, or salami sandwiches :)

They're usually made with water but in this recipe I used skim milk to give it a softer texture, a touch of sweetness and milky aroma. Adding some rye and whole wheat flavor also adds more flavor! Enjoy :D

Makes 8 rolls

Felice @morinoko

Connecticut, United States

Makes 8 rolls

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Ingredients

8 servings

{Day 1 - "Pre-dough"}:
50 grye flour
50 gwhole wheat
1/4 tspinstant yeast (0.5 g, actually little less than 1/4 tsp) = 1.5 g fresh yeast
125 gwater
{Day 2 - Main dough}:
400 gall-purpose or bread flour
190 gskim milk
2 ginstant yeast or 6 g fresh yeast
11 gsalt
Sesame seeds and poppy seeds for topping

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Steps

1

Mix the pre dough ingredients in a bowl. Cover with plastic wrap and let ferment in the refrigerator for 24-48 hours
2

On day 2 - baking day: mix the yeast with skim milk.
3

In a large bowl add the flour, the pre-dough and then pour the skim milk mix around the edge.
4

Working from around the edge of the bowl, gradually work the liquid and flour together until the liquid has been absorbed. The dough will be moist yet still in chunky crumbles.
5

Next work the center of the dough by squeezing with your hands - bring it together into a ball until no longer crumbly and all the flour has been worked in.
6

Remove dough to a floured working surface and knead into a smooth ball.
7

Cover and let rise in a warm place for 40-60 minutes until doubled in size
8

Divide dough into 8 pieces (100 g each) and roll into small balls. Set on a cloth and gently cover with a tea towel or put into a wooden proofing box. Let rest for 20 minutes
9

Next press out the air from each ball of dough and reform into a roll by folding over the edges in a circular pattern and pressing the folded edges into the center.
10

Moisten the smooth side of each roll on a moist towel and dip into either seas,e or poppy seeds. Place seed-side down on a bakery/canvas cloth and let rise for another 30 minutes
11

After risen, place each roll gently onto a baking sheet with the seed side up. If you have one, each roll with a Kaiser roll pattern stamp. If not make one or two cuts in the surface
12

Alight rolls seed side up on the baking sheet. Leave some space in between.
13

Bake at 250°C/480°F for 15 minutes with steam.
14

Let cool on a rack
15

Mmm Brötchen sandwiches...

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Felice @morinoko

on December 10, 2015 01:24

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_