Perfect Master Rolls & Kaiser Rolls

Prep Time: 90 min | Cook Time: 15-18 min | Servings: 6-12 

Ingredients

• 3 1/2 cups Better Batter Flour (choose one)
  • 560g Original Blend
  • 490g Bread Flour
  • 490g Artisan Blend
  • 490g Pizza Crust Mix (no add. salt or sugar or honey)
• 2 cups (454-500g/ml) warmed water (105F) - this will depend on time of year and climate
• 1 /3 cup (35g) sugar
  • or 1/3 cup (110g) honey - if using honey drop Water by 110g
• 1/4 cup (56g) vegetable oil
• 1 package (7g) instant, rapid or active dry yeast
• 2 tsp (11g) salt

Instructions

Add & dissolve. Dissolve water or milk (or milk substitute), oil, yeast, and sugar or honey in the bowl of your electric stand mixer. Let stand about 5 minutes.

 

Create the sponge. Add in the salt. Mix well. Add half of the flour and beat on high speed until the mixture resembles a very thick batter, about 1 minutes. Let rise for 30 minutes to 1 hour or until the sponge is fluffy (almost doubled).

 

Add the rest of the flour to the bowl and beat on high speed for another 1 minutes, or until mixture resembles bread dough.

 

Grease a clean bowl with the olive oil.

 

Roll the dough in the bowl in the oil and cover with plastic wrap.

 

Proof the dough. Choose one:

• Overnight Refrigerator (recommended): Place dough into refrigerator and cold proof overnight 8 -18 hours.
• Quick Countertop: Proof dough for 45 to 60 mins in a warm place until it is doubled in size.

Shape the dough. Use another Tbsp or 2 of flour, sprinkle a rolling surface & place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas. On a floured surface, divide the dough into 12 equal portions for dinner rolls, 8 equal portions for sandwich rolls, or 6 equal portions for large buns.

Gently form balls with each divided segment: flatten each ball into a small disk, pulling the edges toward the center of the disk, then pinching the edges together.

Turn the pinched side onto the floured surface and gently roll in a circular motion until a dough ball is formed. Place dough into a baking form.

 

Place dough balls into one of the following baking forms:

• Dinner Rolls. Place dough greased 8-inch cake pan.
• Sandwich Rolls. Place dough onto greased cookie sheet or jelly roll plan, flattening balls slightly to form 3-4-inch-wide circles.
• Large Buns. Place dough onto prepared parchment, leaving at least 2 inches between rolls. Slash each bun lightly with a sharp chef's knife, razor blade, or bread lame.
• Kaiser rolls. Brush lightly with egg wash and sprinkle with sesame seed. Optional: use kaiser roll stamp

 

Proof Rolls. Wet a cloth with hot water and wring out well. Place the warm cloth on top of the rolls and proof in a warm place for 45 to 50 minutes or until they double in size.

 

Preheat the oven to 450° F. If you are using a pizza stone or baking steel, place it into the oven while rolls proof.

Place rolls in oven. Remove cloth and place tray of rolls in the middle of preheated oven. Throw four ice cubes into the bottom of the oven to produce some steam. Shut the door and reduce temperature down to 375°F. Bake rolls for 6-7 minutes.

Add additional ice cubes. After 6-7 minutes of baking, throw four more ice cubes into the bottom of oven. Bake for another 15-18 minutes, or until rolls are golden brown, 205F internally.

Cool. Remove rolls from oven and cool on a rack at least 10 minutes if serving for dinner, or a minimum of 45 minutes if storing for later.