Sourdough Kaiser Rolls

This recipe makes approximately 21 Kaiser Rolls of 4 oz each.

Early in the morning at 6:00 am make a sponge:

  • 1 cup warm water
  • 1 cup 1/2 & 1/2 ( in U.S. this is about 1/2 cream and 1/2 milk or use 1 cup canned milk)
  • 2 cups vigorous starter at 166% hydration
  • 4 cups bread flour
At 11:00 am I poured the sponge into my mixer and added:
  • 1/2 cup water
  • 1/4 cup oil
  • 1 Tablespoon light malt syrup or 1 Tablespoon sugar
  • 1 whole large egg and 2 large egg whites(beaten)
  • 5 cups (more or less) bread flour
  • Add 1 tablespoon salt just before shaping(don't forget! I put a tablespoon measure on
    top of my mixing bowl cover to make sure I remember the salt )
I processed dough for about 4 minutes, then covered and let proof. At 1:30 my dough was proofed, it is pretty warm here at 86F degrees in the house so your dough may take longer if it is cooler where you live.Pour out your dough on a lightly floured surface and sprinkle with salt, knead in the salt and then cut the dough into pieces about 4 ounces , shape, (please see my blog for how to shape the Kaisers by hand at: http://northwestsourdough.wordpress.com/ ). Proof again covering rolls with a damp cloth. When doubled (about 1.5 - 2.5 hours), brush on an egg glaze (one egg beaten with 1 tablespoon water) and sprinkle with poppy or sesame seeds, bake at 400 for 20 minutes, turning halfway.