Nancy said...
March 3, 2009 at 9:36 am

My grandmother used to make four small balls and drop them into a large muffin pan.

Ezzie Brody said...
March 3, 2009 at 9:41 am

I’ve had the same problem with other Kaiser Roll Recipes. Then I found out that the bakeries use a Kaiser roll stamp. You can find them easily on the web. They run from k$4.39 up to about $25. They also come in plastic and metal and are approximately 3″ in diameter.

Mel said...
March 3, 2009 at 9:52 am

Perhaps try using a sharp pair of scissors to snip the Kaiser petals into the top before baking. It should make the petals more pronounced and hopefully will carry them through baking.

Niko said...
March 3, 2009 at 9:52 am

Jeff, why not try using a Kaiser roll stamp? They’re inexpensive and would provide the cosmetic perfection you’re looking for.

Marianne said...
March 3, 2009 at 9:53 am

Hi Jeff,

Have you seen this video? The baker used a Kaiser stamp to make the distinctive impression on the buns.
http://www.fornobravo.com/video/kaiser_shaping.mov

Maybe that’s “cheating” but it would probably work.

farmnwife said...
March 3, 2009 at 9:59 am

I would suggest placing 5 small balls of dough together. Like clover dinner rolls.

Jessica said...
March 3, 2009 at 10:01 am

Here’s a link to some shaping:

http://neckredrecipes.blogspot.com/2007/07/kaiser-buns.html

My guess is that the lines weren’t as defined. Some suggest using a cutting tool that cuts almost, but not all the way through the dough.

Peter said...
March 3, 2009 at 10:14 am

Hmm, a simple solution is to make a braid/knot. That’ll give them more of a kaiser look.

Nina said...
March 3, 2009 at 10:14 am

I have never used one, but my friend just ordered one from Amazon, $5.99 plus
S&H and I will probably ‘borrow’ it before purchasing my own. The video link sent by Marianne was informative.

Good Luck – waiting to see how it works out for you Jeff.

Nina said...
March 3, 2009 at 10:20 am

I also saw one on Amazon for $25.15 – for that price, it would have to be handmade by the Kaiser himself.

Margot said...
March 3, 2009 at 10:34 am

Have you tryed forming a small ball, tucking the dough underneath, similarly to your basic artisan bread. Then just using a small pairing or small serrated knife, make a 5-petal incision, working from the center out. Or you can also use a pair of kitchen scissors to do the same thing.

Claudia Gomes said...
March 3, 2009 at 10:36 am

Hi,
We have a similar bread in Portugal and though in bakeries they use a stamp, at home I always make a long snake-like shape, make a knot and then twist it back along the initial cord. When it rises it comes together in the midle filling the space left while twisting.
I believe this way the “cosmetic” outcome is even better than the stamp ;P.
I never fotographed it but I’ll try and find something online and send you.
Good luck

Vanessa said...
March 3, 2009 at 10:39 am

The stamp is exactly what I was going to say too. There is a local German Bakery that still makes the bread and rolls in the old dutch oven. They use the stamp too. I asked once how they got the 5 petal shape.
I sure hope you try again so we can see those results.
Vanessa

meredith said...
March 3, 2009 at 10:48 am

Oh- I am no help- but would love to learn more by having a copy of your book!

Leanne said...
March 3, 2009 at 10:51 am

Some suggest shaping them the way you did originally and then proving them the second time face down, with the markings on the base, on a greased surface or silpat covered with poppy seeds and turning them upright just before baking.

Carole said...
March 3, 2009 at 10:53 am

How about joining five small balls together into a circle then using the flat of the hand onto the top of the dough pushing down and turning? This is a wild guess!

Nikki said...
March 3, 2009 at 10:54 am

While you set the dough to rise, turn it upside down on the Silpat instead. This will make your cosmetic problem disappear. Buying a kaiser stamp isn’t a cop out, but…hmm…it might sit in your gadget drawer for longer than you wish for it to.

rachel said...
March 3, 2009 at 10:56 am

I’ve had success braiding them.

Claudia Gomes said...
March 3, 2009 at 11:08 am

Hi,
Just found a website that uses the same technique I described to make the kaiser rolls:
http://www.kingarthurflour.com/blog/2008/02/28/all-tied-up-shaping-kaiser-rolls/

Hope it works out ok for you!

Ellen said...
March 3, 2009 at 11:08 am

My solution is pretty similar to just putting five balls together, but with a slight twist. I flatten the balls slightly and overlap them in a ring leaving a slight hole in the middle like a wreath. When it rises, the hole should fill in and the overlap helps the roll stay intact (I sometimes have problems with my clover rolls pulling apart).

Marcia Cooke said...
March 3, 2009 at 11:26 am

I just make a knot.

Pat Ferguson said...
March 3, 2009 at 1:01 pm

Don’t want to buy the stamp? Try using a razor blade to cut through the outer skin as you would a french loaf. Make five petals radiating from the center. Good luck–to you in the kitchen and to me in the drawing!!! I really want the book!!!

alison said...
March 3, 2009 at 1:35 pm

OBVIOUSLY, this is a horrible “recipe” but it shows how i do them: tie them, then continue wrapping: http://www.youtube.com/watch?v=oISBKnbjH_o

Stacy F said...
March 3, 2009 at 1:53 pm

I did a little experiment and posted it on my blog. I tried 5 designs: knife, donut twist, cut and fold, biscuit cutter, and scraper. I think the donut twist came out the most kaiser-ish.
http://artichokeanathema.blogspot.com/2009/03/artisan-kaiser-rolls.html

Meital Jacubovich said...
March 3, 2009 at 1:59 pm

I found the following link when I was making rolls.

http://blog.kingarthurflour.com/2008/02/28/all-tied-up-shaping-kaiser-rolls/

Cathie said...
March 3, 2009 at 2:09 pm

Jeff,

After rolling your dough into the 7″ circle, cut 5 slits from the outside edge to about 1/2″ from the center at a 30 degree angle so it looks like you were making a pinwheel. Grab the pointed end and twist as you bring it to the center. Repeat for the other 4. I just tried it and it looked pretty good.

Cathie

Linda said...
March 3, 2009 at 2:30 pm

If you have George Greenstein’s book…”Secrets of a Jewish Baker, he gives detailed instructions on how to “klop” a Kaiser roll…and the book is a great read besides….here is a link to it on Amazon…I find the book to be a wonderful resource.
http://www.amazon.com/Secrets-Jewish-Baker-Recipes-Breads/dp/1580088449

Your rolls look fabulous even without the pattern!

The Food Hunter said...
March 3, 2009 at 2:39 pm

I’m stumped on this one but I would love a chance to win the book. Thanks

Manuela said...
March 3, 2009 at 3:19 pm

Hum… I have no suggestions

I had to do search for kaiser rolls to find out how they look like. I think the most perfect ones are made with a stamp.

P.S.: I am still hoping you will pick a random winner, it would increase my chances

Jessica said...
March 3, 2009 at 3:43 pm

Yay!!!
My dad makes the Kaiser rolls all the time, the way he done it is to make a knot from a long rope, after making a knot in the middle, put both ends into the knots. This should give you five petals!! Let me know if your succeed in this methods! Best wishes, Jessica. )

Karen Brown said...
March 3, 2009 at 4:17 pm

Jeff:

If you would prefer not to use the stamp, I suggest using a french lame to slash the dough. It would allow for expansion into the 5 “petals.” You can determine the best angle and direction of the slash.

Hope this suggestion helps with your Kaiser rolls.

~Karen B.
McPherson, KS

Roseanne Leto said...
March 3, 2009 at 4:53 pm

I turn my Kaiser Rolls upside down on a sheet pan sprinkled with poppy seeds. When it’s time to bake them, I flip them and they always hold their shape perfectly. I use a beaten whole egg, not just egg whites.

oshngrl said...
March 3, 2009 at 5:07 pm

Well, I would like to give my input, but I attempted to make basic french bread last night and failed miserably! I don’t know if I have a bad recipe (that’s what I like to think) or what, but the bread was hard as a rock when done baking. You will get no help from me…at least you could eat your rolls!

Johanna San Inocencio said...
March 3, 2009 at 5:20 pm

Mm Kaiser rolls. it is a folding technique. Check out this YouTube video that shows it. The trick is keeping your thumb in the folded dough to tuck the final flap in.

Johanna San Inocencio

Johanna San Inocencio said...
March 3, 2009 at 5:20 pm

Sorry let me try that again heres the link:
http://www.youtube.com/watch?v=lX9vAUb9y7I&feature=channel_page
Johanna San Inocencio

Kris said...
March 3, 2009 at 5:39 pm

Here’s a link to a way to roll and shape the dough:
http://www.preparedpantry.com/howtomakekaiserrolls.htm
I have no connection to this site, just googled and found it.

Linda said...
March 3, 2009 at 7:24 pm

The U-Tube link that Johanna posted is it…that is “klopping” the rolls….exactly how George Greenstein explains it in his book…thats the old fashioned way of doing it. He explains that there were men sitting in the old bakeries klopping rolls which were baked several times a day. It is fascinating…it is that “klop” that keeps it together.

Lindy Barnes said...
March 3, 2009 at 7:25 pm

I had no idea Kaiser rolls were supposed to have petals.

Lindy

laura said...
March 3, 2009 at 9:22 pm

to do my rolls, I rolled the dough into a circle, then made six cuts for a pinwheel. i put one corner of each into the middle of the circle. i then took the other pinwheel point and pushed it into the circle.
came out looking pretty good.
my husband thought the rolls tasted quite good also. he described as being crunchy but soft, with a little hint of salt. the poppy seeds added great flavor

mlp said...
March 3, 2009 at 10:28 pm

Stamp! The stamps are -great-. You have to really mash it, too, because the rolls just want to spring back up.

Nihal said...
March 4, 2009 at 12:38 am

I agree with others on stamp ideas, for picture perfect kaiser rolls it is a must otherwise you have to settle with less perfect and homemade looking ones and who says that is bad?

The second idea to make them perfectly round and plump you need to dump all the dough rolls into one small pan slightly spaced from each other. You will end up with perfect round rolls.

Christiane said...
March 4, 2009 at 2:50 am

Hello, one of our friends in a baker and he uses a stamp and as mlp already said, you habe to press it real deep into the dough ball.

LG
Christiane

Marc said...
March 4, 2009 at 3:33 am

We have two bakeries in my small town.

One slices the Kaiser pattern into the rolls by hand, the other uses a stamp.

Neither uses an egg wash unless they are adding sesame or poppy seeds (my favorite).

One sprays the rolls with water before baking, the other has a sprayer built into his bakery oven.

Both get the crusty outside that is typical of real french bread.

Did I mention that I live in Germany and eat fresh Broetchen (Kaiser rolls) every day??

Linda Rowley said...
March 4, 2009 at 3:39 am

All the methods look interesting – klopping at least would let you work out aggressions!! I think I’ll try the knot, but I’m going to substitute my usual clover leaf Thanksgiving rolls with this recipe – much easier. I just ordered the book yesterday after using the basic recipe from Mother Earth News many times – hubby loves eating my experiments. This book would be a birthday gift for a new baker.

Micha said...
March 4, 2009 at 6:37 am

Back in my teenage-times I used to work in a local bakery near my home-village in Germany to fund the gas of my scooter (in order to get out of the village ). The five-petal-shape is done by a stamp-machine nowadays. Formerly they used hand-stamps. If you use a hand-stamp – and this is very important – you have to crush it down on the roll so it cuts through the dough in some places. It might be cut, but it will change back once baked. So if you buy a stamp, be careful to choose one with sharp edges as it will make your work easier.

Jody said...
March 4, 2009 at 7:50 am

Here’s a link I found http://blog.kingarthurflour.com/2008/02/28/all-tied-up-shaping-kaiser-rolls/

Edward said...
March 4, 2009 at 8:47 am

We had and loved Kaiser rolls all the time when I was a kid. As I remember them they were more “slashed looking” than formed looking. Also, when one turned them over, it was obvious that the “joins” of the ball were on the underside. So the ball would be formed, then turned over and the petals slashed into the smooth top, similar to the way the boule is formed. Probably the stamp solution is the correct one, as slashing simultaneously on both an angle and a curve while maintaining the correct depth is a skill that would require considerable practice to acquire.

Suellen said...
March 4, 2009 at 9:55 am

I think the stamp is the way to go.

Barbara said...
March 4, 2009 at 12:58 pm

I’ve read that for making Kaiser rolls the conventional way you have to let them rest upside down in the poppy seeds, then turn them back up before baking.

Anna said...
March 4, 2009 at 12:59 pm

I would say maybe put cuts on the side of the roll that go down to the bottom so that it spreads into the 5 sided shape.

Carol said...
March 4, 2009 at 2:15 pm

I’m not exactly sure what you did wrong, and it seems such a shame for all that effort to go flat! In any case, I’d love to win.

Joseph M. Burroughs said...
March 4, 2009 at 2:46 pm

I have a Kaiser roll stamp and have used it with mixed results. Sometimes they turn out great, other times they don’t if I cut too deep or not enough. I usually just tie a length of dough into a loose knot. When the knot is formed one end will be under the knot and one end will come out over the top of the knot. The end that comes out from the underside of the knot gets pulled up, over and through the top of the knot. The end of the dough that comes out of the top of the knot gets tucked underneath. After rising the roll looks more like a Kaiser. Snakes of dough are fun to manipulate. I’d say don’t worry if they aren’t exactly what you wanted… make up a new name for them and enjoy them anyway.

CJ said...
March 4, 2009 at 3:26 pm

What fun . . . spending my birthday trying to figure out a bread problem. I mixed up a batch this morning and played around with it a little. I tried the slash method (instead of folding) but it came out looking more like hot-cross buns than kaiser rolls: I tried the folding method and, like yours, they lost the definition of the fold. The theory that ended up working best was fold; then before brushing with egg wash, re-define the fold by gently cutting it with a sharp knife.
Sounds like you have a lot of great suggestions.
Thanks, Jeff and Zoe, for all the work you’ve put into this. Your first book has re-defined bread at my house and I’m loving the changes!

zoe said...
March 4, 2009 at 4:29 pm

HAPPY BIRTHDAY CJ!

Cheers, Zoë

Ann said...
March 4, 2009 at 7:25 pm

I realize this isn’t what you are after but really, as I look at the picture, my initial reaction was – I’d eat one of those…

Paul said...
March 4, 2009 at 8:37 pm

You are all so much fun,so informative and generous, thank you for being, the bread is only part of the nourishment….Paul

allena said...
March 4, 2009 at 9:59 pm

when i’ve made kaiser rolls i’ve had good sucess with this:
after your shape the top when you let the roll rest for 60 min (or however long)
line the parchment paper with the poppyseeds and flip the rolls over for the rising. then right before you pop them in the oven flip them back over and bake.
you can brush the rolls with water/cornstarch wash before you let them rise upside down. I hope that helps you out!

clarice said...
March 4, 2009 at 10:08 pm

Kaiser means king. Why not simply call them Graf (count) rolls and enjoy them without all that klopping and cutting and braiding?

Astrid said...
March 5, 2009 at 12:12 am

Hi,
I am from Austria said home of the so called “Kaisersemmel” (Kaiser roll) and here it isn’t done with any stamp, they are made by hand using the edge of your hand to shape it proper.
I found a video on youtube and I think it shows the technique quite well: http://www.youtube.com/watch?v=lX9vAUb9y7I

hope this helps

Chris said...
March 5, 2009 at 7:43 am

no Clarice, Kaiser means Emporer, Koenig means King =)
(actually it’s an “o” with the 2 dots on top)
coming from Germany I vote for the authentic method of the YouTube video that Astrid and Johanna posted. I’ll try it out tonight after work along with the knot method. I have the Kaiser stamp, but I’m not too happy with the result… only one thing left to say: mmmmm, Broetchen

clarice said...
March 5, 2009 at 8:16 am

Ah, thanks for the correction. In any event don’t you suppose all those markings are suggestive of a fancy crown–and if so, why not a graf roll with a less fancy one –say a crease down the middle?

clarice said...
March 5, 2009 at 8:19 am

My family’s coming in today for a visit from L.A. And so far the rye and boule loaves are in their final rise.
After that I’m making mini tete a brioche, your brioche with chocolate frosting and your John Barrymore onion bread.

I love all your recipes.
(Tried the naan the othre night to go with a nice beef curry and it was absolutely delicious.)

Jess said...
March 5, 2009 at 2:01 pm

I’m not sure if this is stepping too far away from tradition, but my stepmother used to bake some rolls with the same “petals”, and she did it by rolling three little balls of dough and letting them rise in muffin tins. I can’t remember if she baked them there, or just left them for the rising. I’m sure you could do the same with four, although you might have to go to “mega muffin” sizes for a kaiser roll.

It’s definitely a “cheater’s option”, but, if this is meant for publication, it might be friendlier to the general reader than the traditional method.

Personally, I don’t care about the shape; I’ll be using this as a basis to make some kimmelweck rolls for beef on weck, which I can’t get here in new england (it’s a western new york thing).

Jennifer said...
March 5, 2009 at 4:44 pm

For a very ornate five petal look I think you need to:

1. Make a long dough snake.
2. Tie a loose knot in the middle of the snake.
3. Loop the ends of the snake into your loose knot a la the King Arthur Flour’s site

For a more subtle 5-petal look:

1. Do exactly what you did but with less liquid and a bit of oil.
2. Make a deep thumbprint in the center where you seal up the edges.

Carol S said...
March 5, 2009 at 8:31 pm

I suggest keep making the “mistake” and send the “mistakes” all to me. Those rolls,no matter how they were supposed to turn out look fabulous.

Janice said...
March 5, 2009 at 9:37 pm

I just made kaiser rolls using the knot method, and the shape stays kaiser bun-ish looking, provided the dough is fairly firm. I tried with the usual ABin5 dough, but the hydration level is too high. This batch was made with a roll dough i made up in my stand mixer.
http://twitpic.com/1vmpm

Nancy Woldt said...
March 5, 2009 at 10:00 pm

It helps if you let the Kaiser rolls rise face down onto what ever seed you would like on them, so that the seams in the dough do not split apart as it rises. Try this, it works

Marisa said...
March 5, 2009 at 10:57 pm

After shaping, spray them with hairspray (something organic that won’t taste completely repulsive, although they probably don’t make organic maximum hold).

Nina said...
March 6, 2009 at 1:39 am

They started out looking like hamentashen and morphed into beautiful rolls. Some fete Jeff.

Bettina Lauth said...
March 6, 2009 at 2:11 am

Hi, this is Bettina from Germany.

In Germany, they use a stamp, or cut the rolls with a knife in a five-star-pattern.
Fold the Brötchen-dough, then turn it upside down. Now the “smooth” side is cut.
I’ve seen that many times!

Good luck!
Bettina

lo said...
March 6, 2009 at 8:20 am

The method you used should work — but you’ll want to roll them more into squares than circles — and then turn them upsidedown after folding.

Will be eager to see what ends up working best!

Geneviève said...
March 6, 2009 at 9:52 pm

I never made this before, but I would try making a “knot” in the dough.

M. Wireman said...
March 7, 2009 at 9:49 am

Roll out 3 to 4 ounces of dough into a 6-8 inch strand. Tie a simple overhand knot (like your beginning to tie your shoe). Loop the two loose ends (officially called the “bitter” ends) through the center a second time, by imagining a clock face, one end should go through what would be 7 o’clock and the other through 5 o’clock. One end will be sticking up and the other will be sticking down. There you have it … a Kaiser-style roll.

Dave said...
March 7, 2009 at 3:10 pm

2 non expert suggestions. One is to form the petals from a rope that you’ve made the dough into. The other is to make it as you’ve done but cut cleanly through the petal edges after shaping. Idea in both is to allow the petals to break cleanly apart when eating.

Ryan S. said...
March 7, 2009 at 7:03 pm

I’ve never tried this myself, but I know some bakers dust the tops with rye flour to help keep the sections from baking/rising together.

Try using a hand sifter to lightly cover them. This will make the tops a bit drier than the inside, but it makes for a really nice crust, and should help the shape hold.

Jessica said...
March 7, 2009 at 9:28 pm

I have no clue but I would love to learn by being the lucky winner of your book.

Melissa G. said...
March 8, 2009 at 7:17 am

I would try to use separate litle dough balls pushed together like others have mentioned. I am really hoping to win a copy of your book. I just fuond out about it on Mary Hunt’s website and it sounds absolutely wonderful.

Kathy said...
March 8, 2009 at 7:51 am

I would love to make bread more than I do

Gail Osmun said...
March 8, 2009 at 1:54 pm

Hot Cross Buns:
Today my Sunday School class made pretzels using your recipe from your book. They were wonderful and we had a great time.

The children asked if we could do the same for Hot Cross Buns? I am thinking that I could use the Master bread recipe and add a little sugar, raisins and all-spice but wanted your opinion.

Thanks.

Karen said...
March 8, 2009 at 2:10 pm

Years ago I worked in a bakery and we used a metal stamp on a plain ball off dough. We had to press really hard all the way through the dough if I remember right. Try cutting a ball of dough into wedges and placing them close to each other to rise. They will connect but the mark where they were separated will remain.

jeff said...
March 8, 2009 at 7:18 pm

Hot cross buns ought to work the way you suggest, Gail. Give it a try.

Masa said...
March 8, 2009 at 8:34 pm

Hi Jeff

Maybe the egg white brushed on just before baking keeps the petals together. You may want to brush the petals individually instead? Gd luck.

D Jones said...
March 9, 2009 at 1:57 pm

Do you have a “Jewish Rye” bread recipe? Like the store bought heavy bread with or without seeds?

I have substituted rye flour and it isn’t the same as the more dense type of bread. Husband requests. So far, either I haven’t substituted enough rye flour (in lieu of bread flour) or ???

Suggestions?

BTW – really love the book!! Easiest bread making experience I have ever had. Thank you!

Cathie said...
March 9, 2009 at 2:59 pm

Jeff and Gail – Just wanted to comment that I got spectacular results using the panettone recipe to make hot cross buns, using raisins for the fruit and leaving out the zest. A 1/2 batch made 18 generous rolls. I made them for a religion class where we talked about traditions (including pretzels and hot cross buns). They were a HUGE hit. I just used a white buttercream to frost a cross on top.

Hopefully you sold a few books as the moms wanted the recipe!

lorna arnold said...
March 9, 2009 at 3:35 pm

Make five small (walnut-sized) balls, dampen one side with wet fingers, and lightly press them together –pinch a bit at the center to close any spaces. Let them rest and bake per usual! Letting them rest in a muffin tin with ensure the tight fit you want, but it makes a rigid outer edge that will not be authentic kaiser…yum! I’ve got my dough cooling right now!

zoe said...
March 9, 2009 at 9:11 pm

Hi D Jones,

We have a dense rye in our up coming book that I think your husband is going to really enjoy!

It will be out in the fall!

Thanks, Zoë

Rocco said...
March 10, 2009 at 7:14 am

When are you good folks going to make a decision? You certainly have enough methods to try??

claudia said...
March 10, 2009 at 7:23 am

oh goodness, who cares what they look like as long as they taste good !!!

jeff said...
March 10, 2009 at 7:54 am

D: Try the Deli Rye in the first book— maybe close to what you’re looking for.

lace said...
March 10, 2009 at 1:08 pm

I say they look just fine. The real test is do they taste good.

Amy Ruhlman said...
March 10, 2009 at 1:28 pm

Can the sugar be omitted from the spinach feta bread?

zoe said...
March 10, 2009 at 7:07 pm

Hi Amy,

Yes, you can omit the sugar in this recipe!

Enjoy, Zoë

Elvira said...
March 10, 2009 at 7:18 pm

I have some picture book instructions for you: http://www.backrezepte-online.de/forum/viewtopic.php?t=2469

It’s in German , of course but the pictures tell all. Just use your thumb! .Doesn’t say anything about klopping the Brötchen to death, though… If you need some translation , let me know and I will happily translate for… lets say a signed copy??? Haha!

Okay, because Zoe and you saved me from my homesickness with your wonderful book I would do it anyway. Did I mention that my husband – who swept me away from German Bakeries – was born and raised in Minnesota? There you go, you owe me one .

OK, about the Brötchen: It says the important thing is to let the Brötchen rest in upside-down position (to lock the “ears” in place) in the fridge overnight! If you don’t they open up again! From the third “ear” on the folds have to be tucked in a little underneath the thumb fold. The fifth and last fold goes into the hole the thumb leaves behind. Don’t use too much flour or the 5th fold won’t stay. It says that it needs some practice. Hope you don’t have two left thumbs like me…
Hope this helps!

Oh and the Kaiserbrötchen are called Kaiser (emperor)brötchen because the baker who perfected this shape was the last baker of Russian Emperor Zar Nicolas II. The revolution in 1917 made him go back to France where he trained young bakers.

Good luck

Elvira said...
March 10, 2009 at 7:30 pm

And here the same method in French!
http://www.technoboulange.com/L-Empereur

zoe said...
March 10, 2009 at 8:00 pm

Thank you Elvira!!!

Zoë

nads said...
March 11, 2009 at 4:41 am

ive made the same kaiser rolls using your dough but following joe ortiz’s method in his book ‘village baker’mixed with a method i found on the net. u shape the same but then flip them upside down onto a tray filled with poppy seeds. you weigh them down with a baking sheet for bout twenty mins. before baking them. they turn out flatter, very crusty. not sure if thats what you’re after?

ted maciag said...
March 27, 2009 at 12:25 pm

I need help with Vital Gluten and King Arthur’s Rye Bread Improver. How do I use these products with “Artisan” recipes?
To date your marvelous book gave me great basic bread, super bialys and this morning fantastic brioche (with lingonberry). The kaiser rolls of my youth in Brooklyn were not Kaiser nor Jewish….just rolls. One had to go in the bakery rear and select the rolls as they were pulled, cops and firemen fighting to be first. I have only seen them replicated on a street pushcart in Warsaw and in a Las Vegas Casino buffet. Some baker in Vegas has the secret.

zoe said...
March 27, 2009 at 8:35 pm

Hi Ted,

In this book we didn’t use any vital wheat gluten or enhancers in our recipes. We wanted to stick to ingredients everyone would have on hand. It was a compromise for some of the loaves! In our next book we will go into the use of vital wheat gluten in some detail.

As for the King Arthur Rye Bread Improver, I’ve never used it???

Our new book will be coming out this fall. Stay tuned and hopefully we will answer your questions about Vital Wheat Gluten. I will also try to see what I can find out about the rye improver.

Thanks, Zoë

Tonia said...
May 28, 2009 at 10:24 pm

I worked in a bakery several years ago that made Kaiser rolls and they used the stamp: the baker always oiled the stamp (had a lid with veg oil that dipped the stamp in) before stamping each bun. I think he let the rolls rise for a bit before stamping, then stamped, egg-washed and sprinkled w/poppy seeds and let continue rising before baking. Also, I think if you very lightly oiled your round of dough before folding, then let rise part-way up-side down, then flip over and egg-wash and seed then let raise about 15 minutes (not completely) then bake. . .?!?

JoPi said...
July 21, 2009 at 6:26 am

I have just found your website. Love it. I made these rolls doing just as you did in the photo, except I pushed my thumb down into the center after shaping to give the roll that little indent in the middle. Then turned them over onto the poppy seed. Flipped them over just before baking. They came out perfect.

jeff said...
July 21, 2009 at 6:58 am

I love that variation. Maybe I have to try these again— I have to admit that I wasn’t that excited about using the Kaiser roll cutter/form. Seemed like cheating! Jeff

Jinnie said...
August 4, 2009 at 4:45 am

check out this link, their rolls look pretty And they explain how to
http://www.rhodesbread.com/recipes/view/1581
Hey…you never know

Mary said...
March 1, 2010 at 6:02 pm

How about a version of the classic ‘kummelweck” roll so famous in Buffalo NY’s “beef on weck?”

zoe said...
March 1, 2010 at 9:35 pm

Hi Mary,

Never heard of it, I’ll have to check that out.

Thanks for the idea! Zoë

George said...
June 18, 2010 at 3:36 am

What you tried your hand at here is not the typical German Kaiser Roll (Kaisersemmel). It’s an Austrian thing, and calles a Handsemmel (Hand Roll, because it can’t be machine-made), with the dough folded inside in five petals.
These rolls are not cheap, even in Austria, and here (I live in Munich, which isn’t THAT far…) you can’t even get them.
Believe me, I know my way around break baking, but how to get these rolls to look perfekt eludes me. Next time I’m in Vienna I think I’ll get up real early, find some bakery and try a hefty bribe

I’ll let you know, should I succeed…

jeff said...
June 18, 2010 at 5:42 am

George: Thanks for checking in, it would be very fun to perfect the method right from the source! Jeff