Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: dede on April 17, 2012, 04:37:37 am
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I have been playing around with a few different bread roll recipes to give my family a bit of variety as rolls get eaten where bread loaves don't.
Will let you know what the family think of these. I tried one and they are nice and soft in the centre (and the crust was chewy not crunchy)
Homemade Kaiser Rolls
Ingredients
3 tsp dry Yeast (1Tbs US)
200 g warm water
1 Tbs Olive Oil
1 1/2 tsp sugar
1 tsp Salt
250g + 250g bread flour
2 Egg whites
1 Egg white beaten with cold milk (egg wash)
Poppy seeds or sesame seed (optional)
Directions
Insert butterfly into Clean dry TM bowl
Add 2 egg whites, set TM to 37 degrees, mix 2 minutes speed 3. Set aside. Remove butterfly.
Add yeast, sugar and warm water to TM. Mix 20 sec, speed 4. Let sit for 10 minutes.
Add 250g flour, salt and oil. Mix 30 sec, speed 4.
Add egg whites back into bowl, gently mix in with spatula. Then set TM to close lid position and Knead 10 seconds.
Add remainder 250g flour. Knead 2 minutes. Add extra water through MC hole if needed to bring dough together.
Leave to rise until doubled in size.
Knead further 1 minutes.
Turn out onto floured board and knead some more until smooth and pliable.
Divide dough into 8 equal pieces
Using rolling pin to flatten each piece into a 16 cm circles
Fold one side to centre to form a flap
Fold next side into centre
Repeat all 4 sides to make overlapping flaps
Lift the first flap to ease the last flap underneath
Press center to seal dough
Place rolls upside down on a well greased baking sheet (keeping them away from each other to allow rising )
Let rise 30 minutes or more, turn right way up, let rise another 15 min more while preheating oven to 200 degrees
Lightly brush rolls with egg wash (egg white and milk) And sprinkle with seeds (if using)
Bake 15 to 20 minutes until golden brown. (mine took 16 minutes)
(http://img.tapatalk.com/90891791-e2d8-634f.jpg)
(http://img.tapatalk.com/90891791-e2ed-c8c8.jpg)
(http://img.tapatalk.com/90891791-e2fe-d69b.jpg)
(http://img.tapatalk.com/90891791-e312-8a98.jpg)
(http://img.tapatalk.com/90891791-e324-a7b6.jpg)
(http://img.tapatalk.com/90891791-e33a-b529.jpg)
(http://img.tapatalk.com/90891791-e3e9-f68f.jpg)
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loving the pictures dede. will be making these for sure in the morning :-*
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dede congratulations! These look great - they're on my list as soon as I can get to them. Thank you! :D
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How good are you going Mandi - never heard of egg white in bread but hey, they look fantastic. Hope the family appreciate your experimenting for their enjoyment.
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:-)) what will i stuff them with :-)) chesses and mushrooms ;D
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Never heard off egg white in them either Judy, and I don't know what difference it makes. But hey who cares, it's something different. ;D
Made a bimby chocolate cake as well today so used up the egg yolks.
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:-)) what will i stuff them with :-)) chesses and mushrooms ;D
. . . . . . and don't forget the kilo or two of garlic!!! ;) ;D
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Mandi, these look great. You really have taken off with your Bread making. Congratulations.
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Thanks Chookie. I will never win any awards for presentation. But they all look pretty similar when they come out the other end lol ;D
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Dede, the Kaiser rolls that we ate in Germany were a little more cake like than French bread. As well as the particular shape. I think the egg white may do this as the recipe is pretty standard except for the egg whites.
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Loving the pictures and the recipe Dede :-* :-*
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mandi did you get all of the rolls on 1 tray ? did they rise more while baking ?
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Yes I did fundj, and yes they did rise during cooking. Although I think I could of left them a tad longer to rise before putting in the oven. Not as big as my cheese and bacon rolls which fill the tray once cooked.
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i really like the taste of these rolls mandi
just one problem, they just would not rise after shaping, no problem with the 1st rising. oh well will try agian when its a bit warmer ;D
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Mine were not a bad size, and they definitely did rise, maybe need to be in a warmer spot?
Glad you liked the taste though. My lot took them to school/ work so I guess I will find out what they thought later )
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1 st rise i kept it nice and warm ;D
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Now that's a great way of keeping your dough warm ;)
They look good though. Was your crust crunchy or chewy?
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crunchy ;D
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Mine were chewy. :)
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Dede, made these today and they are great. They have a chewy texture and would make great rolls for kids lunches. Good way to use up the egg whites. I beat the whites, set aside, added all the dough ingredients, kneaded for 3 mins, added egg whites and kneaded for another min. I used 250 g of. water I am not very good at the folding, but tested some face down and some not. No difference that I could see. I thought that the amount of yeast was too much, but added it all the same. Seemed OK in finished rolls. Was the original recipe American? Will make them again. Thanks for the recipe.
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These look great dede. I want to make these but will wait until DH is back.
Trying to loose weight while he is away.
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I think it is American. I got it from an iPad app called Bread recipes, there are hundreds of recipes on there.
I have a list of recipes I would like to try out.
Glad you liked them Chookie. :)
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Dede, in American recipes , where it says 1 Tablespoon, I use 3 Teaspoons.
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Ok, so American Tbs are different to our Tbs ?
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Absolutely right ACW - you would think a TBS would be a TBS but apparently not . . . ;D
US 1 Tablespoon = 3 teaspoons
Aust. 1 Tablespoon = 4 teaspoons
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Ok. I will adjust the yeast amount in the recipe then.
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Did the extra tsp of yeast make any difference to the recipe dede?
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Not that I noticed. But I guess if having a little less doesn't make any difference then you save using extra yeast when you don't really need too.
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There is a "trick" that bakers use to make Kaiser rolls and it's been around for many decades. We used it in my mom's bakery back in the 1950s. I've got two or three of these
Kaiser stamps (http://www.amazon.com/Ateco-1472-Kaiser-Stamp/dp/B0000W0KR6) a couple made of metal, one of these plastic ones and a wooden one with metal "blades" .
There are several different "designs" (http://www.bakedeco.com/static/list/kaiser-roll-stamp.htm) and if you want flatter buns - as for hamburger buns, applying this just before the risen rolls go into the oven does the job.
It certainly saves a lot of time, which is the reason bakers use them.
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Andi, this stamp would help a lot. We had visiitors for dinner last night and he was a professor of German . I made the Kaiser rolls for him. I asked for a comment. He said the texture wasn't quite right. I think the teaspoon less of yeast might help. He also said that the crust should be quite hard and tough. Also, they are quite a small roll. All this said, the ones made to this recipe are really nice and I would make them again.
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Andi, this stamp would help a lot. We had visiitors for dinner last night and he was a professor of German . I made the Kaiser rolls for him. I asked for a comment. He said the texture wasn't quite right. I think the teaspoon less of yeast might help. He also said that the crust should be quite hard and tough. Also, they are quite a small roll. All this said, the ones made to this recipe are really nice and I would make them again.
In Germany, and in Wisconsin where I lived for a couple of years in the mid-1950s, Kaiser rolls are also called "hard" rolls. They have a very thin but crisp (hard) crust and serious open "crumb" in the inside, sometimes almost hollow. The village in which my mom and stepdad lived, and where she had her bakery, was at least 75% German people, most were Catholics, pushed out of Germany in the latter half of the 19th century when Catholics were being prosecuted - young men were impressed into the army or navy at a much higher percentage than non-Catholics and many had their property seized without compensation.
They brought their recipes with them so in the bakery we made a lot of strudel, kugels, kuchens and pastries that were more Viennese than French.
I have a good recipe for "Kaiser hard rolls" but it isn't converted for TM. If anyone is interested in fiddling with it, PM me and I will send it or post it in the non-TMX recipes if enough people want it.
I have
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Andi, Very interesting. I would love the recipe. Could you post it in the non - TMX section. THANKS.
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Would love to see these converted. Good on yoyu Chookie :) My olds next door are swiss austrain & german.
So they would love these :)
H :)
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Hally, the ones i had left over from Dede's recipe. i cut in half, lightly toasted and topped with cheese and tomato then grilled .Beautiful. Think i will make a lot just for this purpose. Made me think that this might make a terrific Pizza base.