Homemade Kaiser Rolls

[fundj&e]

1 st rise i kept it nice and warm 

[dede]

Now that's a great way of keeping your dough warm
They look good though. Was your crust crunchy or chewy?

[fundj&e]

crunchy 

[dede]

Mine were chewy.

[achookwoman]

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.

[mcmich]

These look great dede. I want to make these but will wait until DH is back.
Trying to loose weight while he is away.

[dede]

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.

[achookwoman]

Dede, in American recipes ,  where it says 1 Tablespoon,  I use 3 Teaspoons.

[dede]

Ok, so American Tbs are different to our Tbs ?

[goldfish]

Absolutely right ACW - you would think a TBS would be a TBS but apparently not . . .

US 1 Tablespoon = 3 teaspoons

Aust. 1 Tablespoon = 4 teaspoons

[dede]

Ok. I will adjust the yeast amount in the recipe then.

[mcmich]

Did the extra tsp of yeast make any difference to the recipe dede?

[dede]

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.

[andiesenji]

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   a couple made of metal, one of these plastic ones and a wooden one with metal "blades" .

There are several different "designs"  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.

[achookwoman]

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.