| Kaisersemmel ~ Emperor's Rolls Hints for better baking To Dissolve Active Dry Yeast: Stir yeast into 1/4 cup warm water (105 to 115 degrees); to proof (foam) yeast, stir in 1 teaspoon sugar. Use very warm liquids (120 to 130 degrees) in electric mixer recipes where undissolved yeast is added to a portion of the flour and other dry ingredients. For Best Results: Use thermometer to gauge temperature of liquids. To Rise: Set covered dough in a warm place. Or, place pan of covered dough on rack over large pan of hot, steaming water. To Measure Flour: Lightly spoon into measuring cup designed for dry ingredients; level off. Kaisersemmel Ingredients: The Sponge: 1½ tsp active dry yeast ¼ cup warm water 2 tsp sugar ½ tsp malt extract or honey ½ cup milk, scalded and allowed to cool slightly 1½ cups all-purpose flour ½ cup cool water The Dough: 1½ tsp salt 1 cup organic, unbleached white (or all-purpose) flour All of the sponge from the preceding step Poppy seeds for topping 1. To make the sponge, proof the yeast in the warm water until it is creamy. Dissolve the sugar and malt extract in the milk after it has cooled a bit. Pour the yeast mixture into a medium bowl, add the flour, milk, and water to the mixture, and mix everything together with a wooden spoon. Let this sponge rise, covered and in a warm place, for 2 hours. 2. To make the dough, mix the salt in with the flour and then start adding this dry mixture to the risen sponge by handfuls, mixing it in with a spoon. When you have ¼ cup of flour left and the dough has come together somewhat (this will take about 10 minutes), turn the dough out onto your worktable, clean off your hands and the bowl with a plastic dough scraper and knead the dough for another 5 to 8 minutes while incorporating the rest of the flour. (If you need a little extra flour to make a medium-firm dough, add up to ½ cup.) 3. When the dough is soft and satiny, round it into a ball and let it rise in a large container or bowl, covered with a damp towel, until it doubles in size (this will take about 1 to 1¼ hours). 4. Divide the dough into 6 equal pieces. Round each piece into a tight ball and let the dough rest on the worktable, covered with a damp towel, for 15 minutes. 5. Then flatten each ball with the palm of the hand. The next step, shaping the rolls, is probably easier done, than described. Place the thumb of the left hand in the middle of the flattened disk of dough and pick up a section of the edge of the disk with the index finger, folding it over toward the middle. Seal the fold with the heel of the right hand. Rotate the dough a quarter turn counterclockwise and continue the folding and sealing until you have made 4 or 5 little tucks meeting in the middle of the dough. Fold any excess dough that still hangs out of the roll into the middle by making 1 final tuck and pressing it down firmly with the thumb. Shape the rest of the dough into rolls in this way. 6. Place the rolls on a cookie sheet lined with parchment paper. Brush them lightly with a vegetable oil and cover them with another piece of parchment paper, a cookie sheet, and then a cast-iron skillet. 7. Let the rolls rise for between 35 and 40 minutes. They will have almost doubled in size, although they will be flat from the weight of the tray on top. 8. Remove the skillet, cookie sheet, and parchment from the top of the rolls. Brush them lightly with water and then sprinkle them with poppy seeds. 9. Just before placing the rolls in a preheated 450 degree oven, use an atomizer to spray water inside the oven 5 or 6 times and spray again at 5-minute intervals while the rolls are baking. The rolls will be a light golden color and baked through in 20 minutes. The crust should be very crisp. Makes 6 (3 oz) rolls |
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