Friday, May 8, 2009

French Dimpled Rolls

In my search for Kaiser buns, I thought this might fill the bill...but, still not a Kaiser. However, they ARE very tasty buns...or rolls as they are called in my Bread book. The description says:
"A French and Belgian specialty, these attractive rolls are distinguished by the split down the center. They have a crusty finish while remaining soft and light inside -- they taste great, too."
If you know Kaiser buns you can see why I thought this might be the same type of crust and flavour.

3 1/2 cups white bread flour (I used all purpose flour)
1 1/2 tsp. salt
1 tsp. sugar
1/2 ounce fresh yeast (I used 1 and 1 1/2 tsp. Traditional Active yeast granules )
1/2 cup lukewarm milk
3/4 cup lukewarm water

Lightly grease 2 baking sheets. Sift flour and salt into large bowl. Stir in sugar and make a well in center.

Mix yeast with the milk until dissolved, then pour into the center of the flour mixture. Sprinkle on a little of the flour from around the edge. Let sit at room temperature for 15 - 20 minutes or til the mixture starts to bubble.

Add the water and gradually mix in the flour to form a fairly moist, soft dough. Turn out onto a lightly floured surface and knead for 8 - 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with tea towel and let rise at room temperature, for about 1 1/2 hours or until doubled in bulk.

Turn out onto lightly floured surface and punch down. re-cover and let rest for 5 minutes. Divide dough into 10 pieces. Shape into balls by rolling the dough under a cupped hand, then roll until oval. Lightly flour the tops. Space apart on baking sheets, cover with tea towel and let rise, at room temperature, for about 30 minutes or til almost doubled in size.

Lightly oil the side of your hand and press the center of each roll to make a deep split. Re-cover and let rest for 15 minutes. Meanwhile, place a baking pan in bottom of the oven and preheat oven to 450 F. Pour 1 cup of boiling water into the pan and bake the rolls for 15 minutes or until golden. Transfer to wire rack to cool.

What are they talking about? I slathered on some butter and had mine steaming hot!! Ohhhhhhh.... YUM !!


WARNING! If you have not poured hot water into a very hot baking or roasting pan before...please be careful ! It still sizzles and splashes a lot. Make sure you hold it at a distance and wear a glove.... it still is pretty wild. The second batch I made..I poured some in before it got up to temperature...and added some more as I put the buns into the oven. This particular book doesn't even say use boiling water... and it definitely should. For safety.

I found my hand didn't make any type of split at all in the dough..., so, ... I used my bread scraper to make a deep groove and could have gone deeper or sharper to make them look more like the picture in the book.

I also mixed mine in my mixer and used the regular way of mixing things. Began with yeast sprinkled on water, etc... then add flour later...after the poolish bubbled.......

These are yummy buns indeed...just not quite what I wanted ... I was still on the hunt for the elusive Kaiser buns...or as I found out later.... Kaiser rolls. I found some!! ... they will be next..

Who cares if they are not quite the picture in the Bread book. They sure did taste wonderful.....