Sunday, April 4, 2010

BBA Slow & Steady: Kaiser Rolls Roundup

The lead bakers in the BBA Challenge have been posting the final bread in the book The Bread Baker's Apprentice but we in the Slow & Steady subgroup continue to bake in our own deliberate pace, and are about halfway through the book. The current bread for us: Kaiser Rolls. This bread turned out to be a universal hit with the S&S bakers. Read on for details.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Leslie of Lethally Delicious is always learning from the BBA! This week she learned that a roll stamp doesn't make as good swirls in the top of kaiser rolls as the handmade knots would have, and the water spray didn't make the rolls as shiny (or the seeds stick as well) as an egg wash would have. She also found that the recipe made just enough rolls to enjoy without needing to share them! Click to read Leslie's post: BBA - Kaiser Rolls

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Margaret of Tea and Scones loves rolls, and of all the rolls, sheloves making kaisers most of all because it's so much fun to knot the dough! Her rolls look just like the ones in the book - see from her picture, above? Here's her post: Slow and Steady BBA - Kaiser Rolls

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Jessica of The Singleton in the Kitchen has had a long history with "cute" kaiser rolls - the ones from the grocery store that are shiny and covered with seeds and full of promise but when you get them home turn out to be chewy and dry disappointment, but now she can add a new chapter: her very own cute shiny seed covered kaiser rolls that are not dry but rather a perfect hearth bread - kind of a cross between French and Italian bread (but with an egg) - crusty on the outside and soft inside. Read more here: BBA S&S: Kaiser Rolls

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Di of Di's Kitchen Notebook isn't able to buy true kaiser rolls in her neck of the woods - the ones she finds are soft, so she was excited to bake this bread recipe. So excited, in fact, that she baked a double batch, adding a bit of whole grain flour to her dough. (Truth be told, Di might have had a bit of a difficult time sharing her rolls.) The story is here: On a roll

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Karen, of the blog Shortbread loved her kaiser rolls, saying,
"They’re like a ray of sunshine, a light from above. The best thing about them is that they start out as a humble dough of just a few ingredients, and then somehow miraculously turn into gorgeous rolls with an intense depth of flavor."
Check out her post, It's a Dream Kaiser Rolls, to read about her dream and see more photos of her terrific rolls.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Over in Italy, Natalia of Gatti, Fili e Farina used her sourdough starter in place of the recipe's preferment dough and turned out beautiful kaiser rolls. She knotted the dough because she doesn't have a roll stamp. She coated some with poppy seeds and others with sesame seeds - so pretty! Here's her post: BBA Slow & Steady: Kaiser Rolls

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Coming across a two-day recipe in The Bread Baker's Apprentice, such as the Kaiser Rolls, no longer intimidates Kayte of Grandma's Kitchen Table. Even though these rolls take a bit of attending to the rising and shaping steps, the delicious results are well worth the extra work, and overall, the rolls were "downright fun to make." Check out her post: BBA: Kaiser Rolls

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



Leave it to Wendy of Pink Stripes to make mini 1-ounce kaiser rolls (just think of those tiny dough knots!) and make them into "sammiches" for a party, filled with goat cheese, pesto, and roasted red peppers. Hmmm, my invite must have gotten lost in cyberspace! Find her report here: {bba} mini-kaiser rolls

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



As much as I've always liked kaiser rolls, I never expected that this recipe would bowl us over the way it did. It's my husband's favorite bread from the BBA (although it is VERY hard to choose). I made Beef on Weck sandwiches with some of my rolls, but my husband refused to put anything - other than butter or olive oil - on his rolls because he didn't want to "ruin" them! I experimented with three different ways to form the rolls, and I found that the roll stamp (center, in the picture above) didn't make a lasting impression (pun intended!) My kaiser post: Kaiser Rolls {bba}

4 comments:

natalia said...

How wonderful Nancy !! Thanks , and happy Pasquetta !!! (easter monday?)

Cathy said...

Great roundup! I don't know if I'll ever catch up with y'all, but I am 100% convinced that I need to go back and make the kaiser rolls. I made Reinhart's white bread into rolls for Easter (very good) but I've always been a huge fan of hard rolls. Definitely a big testament to the deliciousness of these rolls if they are J's favorite of all BBA breads to date!

ap269 said...

Nice write-up!

Kayte said...

What a great round-up, always fun to see all our "babies" next to each other...everyone has their own style and yet we all have the same recipe. Love that always. Thanks for doing this!