8 BBA: Kaiser Rolls...topless

Kaiser RollsThis is the 16th bread in the Bread Baker's Apprentice challenge, hosted by Pinch My Salt. I have always been intrigued by the star shaped pattern that defines a Kaiser roll.

PR uses a pre-ferment to improve the flavor and texture of these rolls of these white flour rolls.

I did not use diastatic barley malt powder, but just found a store in SLC that sells it. I will be buying it on Friday and trying these rolls again, just to see if there is a difference.

I doubled the batch, weighed them in 4 oz. portions and ended up with 15 large rolls roughly 4" across and 1.5 " high.

I used the rosette or love knot technique that I demonstrated earlier with my favorite hamburger buns, which is a honey whole wheat roll.

The Fresh Loaf shows another technique to forming these rolls.

I checked my sesame seeds and discovered that they were old. Ughhh.
I should have kept them in the freezer.

That reminded me that I also need to keep my poppy seeds in the freezer to keep them fresh. They will go rancid.

Since these rolls were essentially going "topless," I decided to use an egg wash on top to give it some color and shine.

The rolls over-proofed slightly, but did not 'collapse' during baking.

The crumb was moist and tender, with a slight sweet flavor.

Next time, I will not be using the egg wash or the spritzing of the oven to crisp the crust. I prefer a softer roll. It will be interesting to see if diastatic malt powder will make a difference.... stay tuned!


  1. They look yummy! I'll be very interested to see how your next batch turns out, to see what difference the powder makes, if any.

    Thanks for the tip about poppy and sesame seeds. I had no idea they could go rancid. Better put mine in the freezer!

  2. That looks delicious! I uses sponges for a bunch of my recipes too. I love the way my bread turns out when I use a sponge. I also had no idea poppy seeds and sesame seeds could go rancid! Note to self

  3. I love Kaiser rolls. I use to eat them in H.S. all the time for lunch. Yours look beautiful.

  4. Your rolls look wonderful! I like the egg wash effect. I also like my rolls soft so I think I'll forgo the spritzing as well. Thanks for that tip! I'll be making the rolls this weekend - I hope. I'm interested to see if the diastatic malt powder makes a big difference.

  5. Your rolls look wonderful--I wish I had some here for lunch right now. =) I'm really looking forward to making these. I like mine crispy on top, so now I'll know to be sure to do the spritzing.

  6. I am going to get started on Kaiser Rolls Monday! Yours look fabulous - even topless! I will not spritz either - i too like a soft roll! Thanks for sharing! Happy baking!

  7. Your rolls look fabulous. Can't wait to get to them.

  8. Beautiful rolls! I am forming and baking mine today and can't wait to give them a try. Thanks for stopping by my blog!


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