Brötchen/Brötle, Semmel, Weck/Weckle/Wecken, Bömmel, Schrippe, Rundstück, Laible, Weggen … and I am sure that I am missing some! Germans and their regional words for “bread roll” … English speakers aren’t much better, but when it comes to Germans and their love of the bread roll, it goes to a whole new level. These rolls even reference that Germanic culture in that they are Kaiser Rolls, with their distinct markings. I used a roll press to imprint them and they sort of stayed imprinted — I think my baker’s ratio made a little bit too lose of a dough (and I have to admit, Alice, my starter, was especially bubbly yesterday afternoon). These are delicious and light and perfect for breakfast with butter and jam, or a lunch sandwich. Just the perfect amount of crunch. Pleased with the result. You can also make them with poppy seeds or sesame seeds.
Ingredients
1 generous cup (250 grams) Active Sourdough starter
1 cup water, between 100-110F
2 large eggs
2 tablespoons olive oil
5 1/2 cups Bread Flour
3 1/2 tablespoons Malt Extract
2 teaspoons table salt
2 tablespoons granulated sugar
This recipe uses a bread stamp to develop the traditional Kaiser Roll imprint. They can be found here
Directions
Mix the ingredients until they come together. Using the stretch and fold technique, stretch and fold the dough once an hour, and then let the dough rest for another hour. Repeat every half an hour six times for a total of 3 hours
At this point, you can put the dough in the refrigerator for a long, cold rise, or continue on below. If you choose to let the dough rise overnight, let it come to room temperature before proceeding.
Divide the dough into 16-18 more or less equal sized pieces, each weighing about 3 ounces.
Roll the dough into balls as if you were forming little boules. There are two major ways to make the rolls. One is to pick up a dough ball and tuck the dough under the ball, which will tighten the dough on the surface of the ball. Keep turning the ball horizontally as you tuck the dough under. When the roll is a tight little dough ball, turn the ball over and pinch the seam under the dough ball together.
As you form the rolls, set them aside and cover with a clean dishtowel. Let the dough relax about 20 minutes. While the dough is relaxing, put a sheet of parchment paper onto a baking sheet. Using a Kaiser Roll stamp, dip it a bit of flour; this will help keep the cuts in the rolls from closing. Press down on the roll with the stamp. As you press down, you will feel an increasing resistance as you press down. If you press a bit too far, the resistance will suddenly end and you will cut the roll into 5 pieces. You want to shoot for the point just before you cut the roll into pieces. This takes a bit of practice, but you should get the hang of it. Put the rolls, cut side down, onto the parchment paper. Putting the rolls cut side down helps keep the cuts from closing. Cover the rolls and let them rise until doubled.
Pre-heat your oven to 425F. I bake my rolls in 3 batches of 5-6 in a lidded cast iron braiser from Le Creuset. Heat the braiser or other cast iron pot up with the oven. Just before baking, remove the pot from the oven and place in 6 rolls, cut side up. Bake for 15 minutes with the lid on, and then 5 minutes with the lid off. Immediately put the rolls on a cooling rack and repeat with second batch. Use immediately once cooled.
