This recipe makes aprox. 18-20, 70 gr rolls. Any uneaten rolls can easily be frozen and defrosted for another time.
Kaiser-rolls are those delicious, dense, rolls that go perfectly with a boiled egg or buttered with apricot jam and a steamy cup of filtered coffee. Originating in Vienna where legend has it they were purpose made for an Emperor these impressive white rolls are always a hit. In many respects the actual recipe is not unlike that used for other plain rolls – it is their unique star-like shape which make them particularly attractive, reminiscent of an Empress’ swirling silk dresses. A true baker knows how to form these shapes with their hands but this can be time consuming and tricky. You can also just cheat and use a Kaiser-press.
6 cups of white wheat flour
2 cups white sourdough starter
1 cup buttermilk
1 TBP salt
2 large eggs
3 TBS butter
Mix the salt, milk and sourdough starter in a bowl until the salt has dissolved.
Add three cups of white wheat flour and stir until mixed.
Add the eggs, butter and remaining three cups of flour and mix into a whole.
Turn out onto a flat, floured surface and begin to knead for a good ten minutes.
Leave to rest for ten minutes.
Cut into 18-20 equal parts and roll into tight round balls.
Place the rolls on a buttered baking tray and leave to prove for 8-10 hours.
When ready to bake either use a Kaiser-press to form the swirling star shape – remember not to press too deep or you’ll end up with five petals.
Glaze with water and sprinkle with poppy, sesame or sunflower seeds
Place them in a pre-heated oven at 180 degrees centigrade and bake for 25-30 minutes