Rye Kaiser Rolls

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Rye Kaiser Rolls

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Published prior to 2008

Serve hamburgers on these rye rolls for a nice change of pace.

1 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup pumpernickel flour
2 tablespoons Rye Bread Improver or potato flour
1 tablespoon granular lecithin, optional
1 1/2 teaspoons salt
1 1/4 teaspoons Deli Rye Flavor, optional
1 tablespoon vegetable oil or softened butter
1 1/2 teaspoons instant yeast
1 cup lukewarm water

To prepare the dough: Combine all of the ingredients and mix and knead them—by hand, mixer, or bread machine—until you have a soft, fairly smooth dough. Allow the dough to rise, covered, for 1 to 2 hours, or until it's noticeably puffy.

Turn the dough out onto a lightly greased work surface. Divide dough into six balls, and place in a lightly greased hamburger bun pan, or on a parchment-lined baking sheet, flattening slightly. Center the kaiser roll cutter over each ball, and press down firmly, cutting to the bottom but not all the way through the dough.

Turn the rolls over so they're cut-side down; this helps them retain their shape. Cover and let rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Preheat the oven to 350°F while the rolls are rising.

Turn the rolls cut-side up, and bake for 15 to 20 minutes, or until they're golden brown. Remove them from the oven, and cool on a rack. Yield: 6 big kaiser rolls.

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