Today we made authentic hand-shaped Kaiser rolls, also known as Vienna rolls.
You have to push hard to get the last flap of dough to seat tightly into the hole left by your thumb. Otherwise, the flap will come out during the baking
Demo Kaiser rolls after tightly securing the last flap
Three of the Kaiser rolls made by class members
The formed dough pieces are put top down on a bed of poppy seeds in a proofing box
The proofed dough being placed on a greased baking pan
boiling water being poured into the basin at the bottom of the oven to create the steam and that will make the Kaiser rolls crispy
The finished Kaiser rolls have a a good top and bottom color. The two at the top of the photo had the last flap slip out.
More Kaiser rolls hot out of the oven
Break time coffee
Slicing the Kaiser rolls for the taste test.
Crusty exteriors and soft airy and buttery interiors
Traditional Viennese breakfast combo for Kaiser rolls at our tasting, butter and strawberry preserves
Dough for assorted rolls scaled at 2 ounces using the same dough as the Kaiser rolls. The Kaiser rolls were 4.5 ounces
Rolling out the dough to make twisted rolls
Three shapes for assorted rolls
Applying an egg wash
Twisted dinner rolls just after baking.
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