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Hello ChainBaker, one question - what mistake could I have done that my buns were VERY crusty at the end? Inside they were perfect, and even with the crusty outside (literally falling apart), they were delicioso. Is it too little milk coating when baking, or is it that I kept them until they were browned, but it took like 27 mins in my oven? Thank you!
The story I heard about kaiser rolls is that the tops resemble the crown the kaiser wore. I think it was one of those crowns with a sort of velvet cap attached. Bread apocrypha!
I've never seen a Kaiser Roll being braided. Neither did I see them topped with sesame or poppy seeds. Since they're a daily staple where I live I am a bit surprised. But as you said: There's a couple of recipes out there. Who cares for details as long as they taste amazing?
Actually the Kaiser roll is a hand turned roll. The scales pieces are tossed through flour, the hand turned which is done by placing your thumb into the roll, folding a piece and chopping it with your other hand to make a fold. This is done three times with the remaining piece tucked into where your thumb was. The roll is then placed face down onto a pan brushed with water. From there it is placed on a seeded pan and let to proof. When the rolls have raised they are carefully picked up and set face up and moved into the oven via a peek into a oven stone or baked in a lined pan. For plain rolls the moistened dough should be placed on a cloth lined pan dusted with white the flour. You can take my word for this, this is a Kaiser roll and quite delicious worth the extra effort. Cheers and I hope you give this a try. Baked them myself for many years and have been able to make them at home as well.
In the 70s I started making Kaiser rolls and I used the stamp on top. They looked and tasted great BUT I am intrigued with the simplicity of this shaping method to get a great look. I'll have to try this method a few times. Back in the 70s I made a dozen for somebody at work and then everybody wanted to buy a dozen. I didn't make them inexpensive either. I even added labor and energy costs. After a while so many people wanted them that I simply had to quit making them or go crazy.
Charlie !! These are proofing ready for the oven now... Thank you for the video tutorial. You have helped me to "up" my baking game so much. Thanks again from Adelaide South Australia.
Please teach us how to make the crusting version kaiser rolls. I still have not figured how to create the feather soft interior with a sharp crackling crust. Hard kaiser rolls from the neighborhood bakeries of my youth.
@@psori ... I am out of town, I have to look at my notes when I get home. From memory, Ingredients: flour, water, salt, yeast. a) Fats seems to soften both the interior(nice) as well as the crust (good, but not hard), I have not tried egg whites alone. b) 1 to 1 poolish the night before, for flavor. c) experimented between 58% and 67% moisture content for the dough. Settled on 63% for now. d) Steam used typically, in the first half of the baking time. Have not tried Dutch oven techniques. e) Oven temperature, tested between 375 to 425F. With tray of boiling water in the oven for the first 10min more or less. If too long, a thicker crust results. f) Tried all sorts of things fermenting, building gluten structure, shaping and 2 hours to overnight cold proofing. Doesn't seem to matter. All of my "experimental" rolls came out having a good crumb structure and flavor. Having a hard crust when thick, a soft crust when thin. Were it not for my memories, I would be happy with them any day of the week. Who knows, maybe my memories are not quite right? Summary: I can get close to my desired soft, airy crumb interior. But, I cannot develop the relatively thin, easy to crush, sharp, crackling crust. The crust that my techniques are producing have been either too thick or not hard enough when thinner. Future efforts: I am thinking the key is in the baking technique. That is, identifying the right temperature-humidity-time profile. But, I could be wrong. It wouldn't be the first time.
@@psori... I do not have good control of the oven atmosphere. Good suggestions, it directionally fits my experience. I will try higher temperatures and just spray the bread with water before baking. Add small amounts of "steam" for very short time, if simple spraying doesn't hit the target. How about lower hydration doughs? Thank you for the advice.
Started a double batch of these rolls this morning - recipe and technique is spot-on. My shaping of the rolls could be better, but I think they turned out pretty nice. A golden crust from the milk glaze and topped with sesame and poppy seeds and a nice soft and fluffy interior. Thanks @chainbaker for this fantastic recipe - it’s SANDWICH TIME!! 🥪🥪🥪 Photos have been posted on "Charlies Baking Buddies".
I'm about to make these in a couple of weeks. We're going to have a barbecue, and I told Jeepy that these would be one of the breads I would be making.
Hey! I just made this today and it came out awesome! This was my first bread and the fact that it came out so good speak a lot about the quality of your videos and recipes. Thank you!
Thank you. Finally a Kaiser roll recipe that looks like it checks all the attributes I've been searching RU-vid to find. Will let you know how it comes out.
One of your many fans. I will make these when my family visits for Thanksgiving. My son and son in law are both good bakers. So I'll practice this and impress them both.
Decided it was time to try these rolls. Had some buttermilk in the fridge so used that and did an egg wash for the seeds to stick. Very happy with this and they were great for lunch......
Hi Charlie , thank you for your clear instructions on this video. The challenging part for me was rolling the dough long.It didn't look like the one you made!. I made mistakes along the way and had only 4 folds instead of five. Waiting for the the last fermentation to complete. will send u a photo once its made.😆
I have never commented on a YT video, though I have watched many; this warranted a comment. I am Italian and make my own pasta, pizza, and sauces but have always struggled with bread and rolls. I made these yesterday using your exact recipe and technique, and they came out great and were delicious! Thank you! Now I have the confidence to try recipes from your other videos I have watched. I was wondering if you plan on doing a video on kummelweck rolls. I miss them from when I lived in western NY.
@@ChainBaker I made another batch today, this one with 1/2 whole wheat flour (13.8%) and 1/2 unbleached white flour (12.7%), and increased the liquid by 10g. The rolls are light, soft, super tasty, and lovely for sandwiches or sliced for morning toast. Such a great recipe and a really simple method - thank you again!
In German speaking countries, where these rolls originate from I believe, they shape it very differently. They preshape into a ball, then for final shaping they roll it into a larger circle and start folding waves that they tuck under each other, the last one into the first. Try searching on YT for "how to make kaiser rolls", ones from Germany or Austria will show this method.
Re-reading my comment I realized I forgot some politeness and my comment may sound harsh. I apologize for it. Of course I liked the video as all the other you make and I also like this specific recipe! And despite kaiser brötchen are without egg and without glazing (they mostly come out white) and without the topping would be completely plain and taste dull I guess, I am still going to try this recipe, just shape it into different type of rolls (in Austria known as bosnaweckerl) or maybe other knotted buns (in Austria known as Mohnfresserl). Thank you!
I'm always fond of baked goods in any form but as they're loaded with carbs, eating them will cause weight gain. I was trying to lose weight because of health reasons with cutting down all the carbs ( with %60 carbs or so, such as pasta and baked goods ) and lose some serious weight. But you look pretty slim, and that makes me wonder how do you bake and eat all of this recipes ( for content or not ) and stay shredded. Could you advise us with your way of doing it, that in a way to eat carbs but not feel guilty afterwards due to weight gain. Cheers and keep up the good work, favorite baking channel so far 👑
I work out 3 - 4 times a week and I walk a lot. My job keeps my on my feet all day too. About two years ago I was quite over weight at around 92kg. Got into intermittent fasting and training consistently. Now I weigh 75kg. Even though it may seem that I eat a lot of bread, that is not the case. I rarely bake with more than 250g flour, so I make small batches and I share a lot of the breads I make. I never eat pasta and try to stick to whole grains instead. That's it 😅
Certainly. Or even better you can use the cold bulk fermentation method ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x-8UoEgtt48.html If you want to go the sourdough way, then I'd suggest building a leaven with 15% of the total flour.
@@ChainBaker Thank you! I found your videos on exactly this topic and had this exact question. I am grateful for your suggestion of the 15% hydration. I am going to try it!
Hi Your videos looks amazing and the explanations are perfectly clear man. Thank you for all the videos. Would you be kind show us how to make a sof pretzel style burger bun. It will be a great favor. Thank again and wish you good luck
Hello ChainBaker, one question - what mistake could I have done that my buns were VERY crusty at the end? Inside they were perfect, and even with the crusty outside (literally falling apart), they were delicioso. Is it too little milk coating when baking, or is it that I kept them until they were browned, but it took like 27 mins in my oven? Thank you!
Hello from Massachusetts USA. I made these for a girl lunch get together, they came out amazing 😋 I doubled the batch and had 3 left over. What is the best way to keep the rolls soft? I put mine in a storage bag and left on the counter. 3 days later made chicken sandwiches for the family for dinner. Still tasted amazing but the rolls were dried out a bit. Suggestions to keep fresh a bit longer? Thank you. Great video 👍
Haven't made them --- but not too far from doing so! We eat/taste with our eyes 1st, kind of "pre-expectations" and hoping that flavor matches!?! These look tremendous and tasty. I do like your braid better, looks more uniform and kinda fills the bottom a bit better on final proof. Pretty cool it is!!! :) Be Safe
these look great and would love to try this recipe. i am hoping to make a dozen. is this recipe ok if i just triple everything or does it fall off anywhere? thanks
Can you make a loaf of bread using Kefir Milk in the fermentation process? I've been making Kefir milk for almost a year now, and I'm also starting in bread baking. I'm interested in how you could incorporate Kefir in making bread.
What country has in your opinion the best varieties of bread and baked goods? As an Austrian, I might be slightly biased, but we definitely got quite a variety thanks to sitting in the middle of Europe at the crossroads of trade and having been a multicultural empire...
Oh that is a tough one. There are so many breads I still have not tried or even heard of. But so far I would say that Italy has given me the most variety. I'm sure that will change in the future though :)
In my part of the world, Kaiser rolls are always plain. They are also the cheapest rolls you can buy in the store, the ultimate tribute to emptiness of flavour and texture. Yours are from another galaxy compared to those.
I'm just wondering what you would do if asked to convert this recipe to be dairy-free? Would you add water and sugar to replace the milk? Would you directly substitute butter for vegetable oil?
Here is a video about milk and alternatives - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ku9wAbLbI9A.html And here is one about fats - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-i_U8sjWYdvU.html The main thing is to adjust the quantities. Milk is 90% water and butter is 80% fat, so swapping them straight out would be incorrect.
Just when I was thinking about making some sandwich bread.. here you are! 😍 I like to make the rolls so we can use them for either sandwiches, or maybe dinner rolls! These are perfect, and seems to be easy enough…is it okay to double the recipe? If so, anything besides the amount needs to be changed? Thank you 🙏🏻❤️
@@ChainBaker Made it today, decided not to double this time…followed your recipe and instruction exactly, turned out beautifully! My husband immediately asked for a sandwich 😄! Definitely double the quantity next time👍🏻😋 Again, thank you!🙏🏻😘
Hi! Mine are taking more than 20 minutes to get the dark brown but my oven doesn’t have a fan! Any suggestions for oven without a fan? Thank you for the recipe! 😊
mine barely rose. my yeast is good. wondering if the cold milk, cold egg, room temp butter should have all been more warm. after the first proof temp was 82F. but only got colder after that. will have to try again.
82F is pretty high. Do you use active dry yeast? Perhaps that is why it was taking longer. Increasing the temperature or letting the yeast sit in the milk for 10 minutes should fix it.
Hi Charlie, my Kaiser roll is light brown after 30 mins of baking on 160C. Should I increase the baking temperature or extend the time to make it dark brown?
Was the fan on? 30 minutes should be more than enough at that temperature. And mine were not that dark anyway. But it could be that your oven is different, so you may need to increase the temperature next time.
I tried going to Amazon and getting the bowl in this video that you proof in, but there are only two on you link to Amazon - one with no lid and one with a plastic lid. Could tell me the size, and who made your bowl with the glass lid (Anchor? Pyrex? or another?) that you show in the video?
I followed the recipe from your website and the dough came out extremely sticky, almost like heavy paste. After bulk fermentation it was still extremely sticky, so i added 50 grams more flour before I was able to knead it properly. I let it rest 45 extra minutes before preshaping.
Hey, I love your channel. If you don't know what video to make next (or next after that), may I suggest trying to make high protein dough? You know, for the fitness people. I've tried with whey protein and with casein and can definitely recommend casein, although I found that casein is not 1-to-1 with flour, I needed waaay less casein to make it reach the expected consistency, which was weird. I don't know enough to see what the optimal ratio is, but I'm sure you can figure it out. Heh.
@@ChainBaker Cool! Why strange though? Like, protein shakes don't satisfy in the way bread satisfies. And if I can have a big loaf of high protein but still delicious bread instead of a small loaf of regular bread and some awful protein shake... That sounds good to me! Oh, also, try adding pure gluten. I haven't tried yet but want to.
That's the thing though. I can't imagine how it could be high in protein and still delicious. Adding vital wheat gluten would affect the texture a lot. But I guess there's only one way to find out :)
so i'm trying this as i write, but - question -- I am german - and when i look up the german recipes, none of them use enriched dough... and the folding method is much different (making a flat circle and with help of thumb pulling sides into the middle... looking forward how these turn out (just last proof current) I just so miss the buns I was used to over there, they were so good... just wondering if you tried the other way on kaisersemmeln?
I guess this is more of a Kaiser bread roll. I have not yet tried making the original ones, but once I do then I will definitely make a video about them :)
@@ChainBaker i keep learning lots from you! re: kaiser... this is in german but maybe worth a look for you? professional german (could be austrian not sure) baker ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JMJD0lBTeH4.html
You can use it for both bulk fermentation and final proof. I personally prefer room temperature fermentation because it takes longer and develops more flavour.
@@ChainBaker Yes, I have seen in most videos and tutorials that they prefer the room. Is it possible to proceed with room temperature for the cafe bakery or is it necessary to have a fermentation room?
@@alializade585 in a bakery it is quite convenient to use it. And it's also more reliable and will get you more consistent results. At home there is no need for it ✌️
