All tied up: Shaping Kaiser Rolls

From Penny Raynor: “I’ve been a member of the Baking Circle for a L O N G time but I find this blog to be especially fun. I think you should include a demonstration of the shaping of the Kaiser Rolls that you put in the Baking Sheet in the Spring 2006 issue. It’s one of my favorite “tricks” and I always use it for my (or Moomie’s) burger buns.”

The older, more traditional method of forming the Kaiser roll shape first calls for a square of dough. The corners are pressed into the center, and the tops of the rolls are often sprinkled with poppy or sesame seeds before baking.
Most Kaiser rolls you see today are a bit more ornate,having been stamped by a machine at industrial bakeries, or, if you’re lucky, formed by hand by your local baker.

If YOU are your own local baker, here’s how to get that distinctive shape for your sandwich rolls:

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1. Roll 2 to 3 ounces of dough to a 14-inch rope. Make a loose granny knot in the center, leaving two long tails.

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2. Working with one long tail at a time, loop the dough around the circle twice, tucking the end into the center hole.

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3. Repeat with the other tail, again tucking the end into the center.

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4. Now the roll is ready for is second rise before baking.

After shaping and the second rise, brush the top with beaten egg and sprinkle with poppy, sesame, or sunflower seeds before baking the rolls. Try this technique with Dilled Onion Potato Rolls, or Penny’s favorite, Moomie’s Beautiful Burger buns.

Susan Reid
About

Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently enjoying her fourth career after stints in advertising, running restaurants, and teaching at the New England Culinary Institute. She joined King Arthur in 2002 to ...