bread baking challenge: # 16 KAISER ROLLS


These rolls remind me of my childhood school time, when they were the everyday sandwich, in my school bag. They were puffy, deliciously, white, with seeds: poppy, sesame…this is all I remember.
Reading this recipe I realized they are like any bread dough but it is a way to bread them to be tall and puffy. This is the challenge in this recipe.


1 and ½ cups pate fermented
2 and ¼ unbleached flour
¾ teaspoon salt
1teaspoon malt syrup
1 large egg
1 and ½ tablespoon oil
¾ cups water


Pate fermente should be in your refrigerator, leftover from bread that you baked a few days (up to 3 days) ago. You can use it in this recipe cold because it will be warm enough during the dough preparation.

You mix all the ingredients and put them in an oily bowl, covered with plastic, to double in size (about an hour).

I used the bread machine, dough cycle, to have a nice, raised dough, in 2 hours.

You make the flat dough and cut long slices so you can start breading in a special shape. In the Reinhart book that we follow in this challenge, it is a very good picture, which I follow to shape my Kaiser rolls:

I put all of the rolls on oily parchment paper or on parchment paper covered with corn meal and leave to proof, covered with plastic wrap, at room temp for about 45 minutes.  

Bake the rolls after proofing at 425F, in a steamed oven for 10 minutes and 20 minutes at 400F to be brown and crunchy outside. Inside the rolls, temp should be 200F.

If you have any bread dough in the refrigerator these rolls are very quick and easy to bake for a very good winter soup or sandwich for a picnic on the summer beach.

It is so nice to wake up and the house smells of freshly baked rolls!


and you are very welcome to publish, too.


  1. Replies
    1. Thank you Jim, I look always for your comments!
      these rolls are wonderful when are freshly bake! Ileana

  2. Ti- am vazut retetele cu tarta de rosii si chiflele.Nu am inteles bine ce e pate fermente(e paine mai veche?)o faramitez ce ii fac?Chiflele arata f. bine cred ca si la gust sunt delicioase proaspete.
    Vad ca tare iti place sa bucataresti ca ai si timp acuma.Esti la vre-o scoala de gatit ?Am vazut in poza ca ai si asistenta.

  3. "Patee fermentee" este un aluat care se face cu o zi inainte, cu drojdie, si sta peste noapte in frigider ( ca sa nu creasaca prea mult) si a doua zi cind adaugi la aluatul tau obisnuit de piine, ajuta sa fie mult mai pufos, caci o parte din drojdie a si inceput sa se multiplice si sa creasca, inca de ieri.
    In carte spune ca brutarii nu-si mai bat capul sa fac acest "pre-aluat" si folosesc o bucata de aluat din piine pe care au facut-o ieri... dar noi nu coacem piine in fiecare zi... Poti sa cumperi aluat prospat de piza si sa pui o bucata in noul tau aluat si restul sa i pastrezi la frigider, pentru inca de 2 ori, ca sa faci alte japoneze...In orice caz chiflele sunt foarte bune si foarte usor de copt o data ce ai aluatul...


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