I found two recipes that I thought sounded interesting but I didn't really like the entire recipe of either, so I've snipped away at both and combined them to make a truly delightful recipe. These came out PERFECTLY!
*The first recipe came from Food.com and the other from Taste of Home, in case your interested in my inspiration for this recipe.
First up, what you'll need:
2 Tbsp active dry yeast
2 1/2 cups warm water (110 to 120 degrees F)
2 Tbsp shortening (you could use oil but it does make a difference)
1 Tbsp sugar
2 tsp salt
6 - 7 cups flour (bread flour is best but All-Purpose is fine)
3 egg whites
Then, for the egg wash before baking:
1 egg white, beaten with a splash of cold milk
topping of your choice (poppy seeds, caraway, etc.)
Beat egg whites until very stiff and firm, set aside.
|Egg whites - all whipped up|
In the mean time, cream together sugar, salt and shortening in a small bowl.
|Shortening, salt and sugar|
all creamed together
When yeast is in full bloom, add shortening mixture and 3 cups of flour. Using your paddle attachment, mix dough for 2 minutes or until it comes together.
|This is what dough should|
look like before egg whites
|Switch to Dough Hook|
Return bowl to mixer and switch over to your dough hook. Gradually add flour, incorporating on LOW speed as you go, in 1/4 cup increments until dough comes together and starts pulling off the sides of the bowl.
|Dough ready to knead by hand.|
Pour dough out onto a floured work surface and knead by hand an additional 3 to 5 minutes until dough is smooth and elastic.
You will know it is ready because as you fold and push the dough while kneading, it will begin to spring back more forcefully and will literally fight you to keep it's shape. Slightly oil the surface of a large (I do mean LARGE) bowl and place the dough in the bowl. Flip the dough once so that the top side is oiled. Take a kitchen towel and wet it under HOT tap water, cover the bowl and set it in a warm, draft-free place to rise until doubled (about an hour).
|Dough, ready for 1st rise|
I live in South Texas where we run the air conditioning 24/7 until mid- to late-October, so there really isn't a warm place in my home. On the other hand, it is always warm and muggy outside, so I generally place my covered dough on top of my chest freezer in the garage to rise. It's like MAGIC letting it rise in this humid atmosphere. Here is what my dough looked like after one hour in my garage.
|Dough after First rise|
|Dough after 2nd rise|
After the 2nd rise, you'll want to punch the dough down again and turn it out onto a floured surface. Roll it out either with your hands or a rolling pin to about a 12 inch square. Cut the dough into 16 equal pieces.
Line two baking sheets with parchment paper. Roll each piece of dough into a ball and place on parchment paper approximately 2" apart for the final rise. Once all the dough is placed on the pan, re-wet your kitchen towel with hot tap water and cover the rolls again. Let them rise one last time for about 30 minutes.
|Rolls ready for final rise|
|Egg wash and toppings|
(running out of clean
places for pictures - haha)
|Ready to Bake|
If you're like me, your regular kitchen oven isn't large enough to accommodate two large baking sheets on the center shelf. I have situated one shelf in the center of the oven, and the second shelf, on the topmost shelf height. (Please don't look at my dirt in the oven - it's on my list but this is much more fun, don't you think?)
Bake at 400 degrees F, for 15 to 20 minutes or until golden brown. Mine took the full 20 minutes but I'm at sea level and it's pretty humid in these parts so watch your rolls after 15 minutes.
I started with one pan on the center rack and the other on the top. At the halfway point of the baking time (10 minutes), I switched the pans so that my rolls would all have a chance to cook evenly.
And FINALLY.......after much ado, I give you>>>
|Fresh from the oven, Soft and Fluffy Kaiser rolls!!|
Yield = 16 rolls
You could get more or less depending on what size you make them, I would guess you could get up to 2 dozen slider sized rolls from this recipe.
Lastly, I'm not really very tech-savvy, so I don't know how to embed a printable recipe in this post so, if you're interested in a printable format, email me at firstname.lastname@example.org and I will send it to you.
Thanks for checking in and happy baking!