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My 2nd attempt at Kaiser rolls (programming.dev)

submitted 6 months ago by [email protected] to c/lemmybread

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I've been craving a proper NY-style breakfast sandwich for weeks but none of the stores around me sell Kaiser rolls so I decided to make my own.

Used this recipe, with a few minor tweaks for altitude: https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe

My first batch I forgot to proof the yeast like a doofus and they ended up more like biscuits. They still tasted pretty good with some butter and jam.

Just pulled this batch out of the oven and they look so much better! I can barely resist the urge to bite into them right now 😋

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[–] [email protected] 14 points 6 months ago

oida des sand semmel

[–] [email protected] 8 points 6 months ago

They look fantastic.

Now to learn the 3rd law of making food.

Your first batch was amazing, your 8th batch will be... hopefully as amazing as the first.

[–] MrJameGumb 3 points 6 months ago

They look delicious to me!

[–] [email protected] 3 points 6 months ago

They look fantastic

[–] [email protected] 3 points 6 months ago (1 children)

Just don't make 'em the way Richard Jeni's wife does.

[–] [email protected] 3 points 6 months ago (1 children)

Context pls. Who is Richard Jeni and why do you know his wife's baking?

[–] [email protected] 1 points 6 months ago

He had a line in his comedy routine about yeast infections. "Am I gonna come home one day and get greeted with some kaiser rolls?" Or something like that.

[–] afraid_of_zombies 2 points 6 months ago

Worthy of the Kaiser himself

[–] malloc 2 points 6 months ago

Now I want to give it a try. Looks good bro

[–] TropicalDingdong 2 points 6 months ago

On a kaiser bun

[–] [email protected] 2 points 6 months ago (1 children)

So for the first batch you used active dry yeast?

[–] [email protected] 1 points 6 months ago (1 children)

Both batches. The first batch though I just absentmindedly threw in the yeast still dry. Realized my mistake when I checked on it an hour later and the dough hadn't risen at all.

[–] [email protected] 2 points 6 months ago (1 children)

May I ask why you don't use IDY instead?

The pluses, to me, are

no proofing. Obviously not a big deal to do, but sometimes forgotten.
more activity per gram
lasts longer
consistency, I know that X amount of IDY at this dough temperature, will give Y rise, in Z time.
versatility, you can make a batter as a pre-ferment for an emergency dough, or you can do a long cold ferment. You can do this with other yeasts or sourdough starter obviously. Using IDY in these cases reduces variables.

Sorry I'm trying, slowly, to put together a post about the different commercially available yeasts. I think IDY is the best, and I do not see a trade off in flavor.

[–] [email protected] 2 points 6 months ago

I'll have to give that a try! Honestly I just used active yeast because that's what the recipe called for.

Thanks for the suggestion!