Kaiser rolls from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 175) by Peter Reinhart

  • unbleached bread flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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  • EYB Comments

    Requires refrigeration overnight and 5 hours to prepare. Can substitute barley malt syrup for diastatic malt, and cornmeal for semolina flour. See recipe for variations.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight and 5 hours to prepare. Can substitute barley malt syrup for diastatic malt, and cornmeal for semolina flour. See recipe for variations.

  • wkhull on November 24, 2023

    These are great for burgers, especially since the grocery store hamburger bun seems to shrink in size every year. They stand up to burger juice and don't turn to mush. The recipe on first blush looks intimidating (requires a day before pre-ferment), but actual hands on time is minimal. I used date syrup in place of the barley malt. Use a light hand when cornmealing the pan, as a lot of that will end up on the top of your roll.

  • anya_sf on September 13, 2022

    I totally goofed and added a full recipe (468 g) of pate fermentee instead of just 227 g. I had to add extra flour while kneading, but still didn't realize my mistake until I started portioning the dough and got 8 extra large rolls. I didn't top them with seeds, but since they rise on cornmeal and get flipped over, the tops got some texture from that. The rolls baked up nicely with perfect thin, crisp crusts, good texture and flavor.

  • twoyolks on May 28, 2014

    The kaiser rolls had a fine flavor but they were too chewy.

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