On 1-Feb-2011, Jim Elbrecht wrote:
Kaiser rolls are also known as Vienna rolls. Here's the recipe from
"Secrets of a Jewish Baker", by George Greenstein.
* Exported from MasterCook *
Vienna Rolls
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water
1 1/2 packages active dry yeast
3/4 cup cold water -- ice water in hot weather
2 large eggs
2 tablespoons vegetable oil
2 tablespoons malt syrup -- see note:
2 tablespoons sugar
3 1/2 cups bread flour -- 3.5 to 4 cups
2 1/4 teaspoons salt
flour for dusting work surface
oil for greasing bowl
In a large bowl, sprinkle the yeast over the warm water; stir to dissolve.
Add the cold water, eggs, oil, malt syrup, sugar, 3.5 cups flour and salt.
Stir until the dough comes away from the sides of the bowl, adding more
flour if necessary.
Turn out the dough onto a lightly floured surface. Knead vigorously, adding
more flour in small amounts if the dough is sticky.
This should be a stiff dough. Knead until the dough is smooth and elastic
and the gluten is fully developed (12 to 15 minutes).
Rising: Transfer the dough to an oiled bowl and turn to coat. Cover and
allow to rise for 30 minutes. Punch down and allow to rise once more until
doubled in volume (20 to 30 minutes).
Shaping: Punch down the dough again, divide into 3 pieces, cover and let
stand 15 minutes. Roll out into ropes. Cut 6 equal pieces from each rope,
then proceed with shaping. This is done by flattening each piece into a 3
inch round, then placing your left thumb on the circle. Stretch and fold a
flap over your thumb. From this point on, keep your thumb in place inside
the flap at all times. Seal the fold with a karate chop using the side of
your hand. Begin a second flap over from the right side. Seal the edge
with a chop as before. Turn your thumb an the dough slightly
counterclockwise and pull a third flap over. Chop to seal. Turn just
enough to bring the fourth fold comfortably in line, sealing with the
side-handed shop. Stretch and fold a fifth time. Simultaneously remove
your left thumb while pushing the tip of the last flap with the right thumb
into the hole left by the vacating thumb. Your should have a five-petaled,
rose-shaped design. With practice, you'll lear to quickly make perfectly
shaped rolls.
Note: At one time malt was always used in the bakery to enhance the dough
and add color. When bakers began to freeze unbaked dough they found it
necessary to eliminate the malt. If you can find malt syrup in your
supermarket or natural foods store, use it. Malt adds a special quality to
the finished roll. When unavailable, omit the malt and double the sugar in
the recipe.
Description:
"Vienna rolls, also called Kaiser rolls or hard rolls, are known for their
distinctive shape and are rich in egg, oil and sugar."
Yield:
"18 rolls"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 133 Calories; 3g Fat (17.4% calories
from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 24mg
Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
--
Change Cujo to Juno in email address.
If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.
