The difficult part of making this bread is shaping it to resemble a five petal flower blossom . There is a kaiser roll stamp to get a flower-like imprint but judging from the supermarket rolls it is not very effective or visible. There are two ways of shaping the rolls, the spoke-wheel or the rope-knot method.
330 ml water
1 egg white (40gm)
1 egg (55 gm)
600 gm high grade/bread flour
1 Tbsp sugar
1 tsp salt
2½ tsp surebake yeast
1 Tbsp butter
1. Breadmaker setting : Dough
2. Place all the ingredients into the bread pan in the order according to your breadmaker instructions and press start.
3. Cover the breadpan with plastic wrap and refrigerate overnight or leave in a warm place to rise until dough double in bulk. (I prefer to let refrigerate overnight where it still rise slowly).
4. Next morning remove breadpan from fridge and punch down the dough. Cover and leave to double in volume again.
5. The shaping of the kaiser bun is the tricky bit. Use either the spoke-wheel or rope-knot method (see below). I find the rope-knot method retains its petal shape better.
6. Lightly mist the buns with a light spray of water from a height of 12".
7. Preheat oven to 230C. Create steam by placing an old pan with hot water in the oven. Just before putting the buns in, mist the oven walls with a water sprayer (do not spray the light bulb). Lower the oven to 200C. Bake for 12-15 minutes or until golden. Three minutes into the baking spray the oven wall again, avoiding the buns.
1. Total weight of egg white and egg = 95gm (weight without egg shell).
2. The buns freezes well. To defrost we nuke it in the microwave and pop it on top of the toaster to crispen up the exterior.
3. I have a fan oven which seems to bake the buns faster than the recommended time of 20 minutes.
Leaving the dough to overnight and prove in the fridge is a real time saver and ensures you will have plenty of time to get the bread ready by lunch time. The bread is suppose to taste better with the overnight proving in the fridge.
Shaping the Kaiser Rolls