The trick is to smoke the meat and not make the meat smoke
Date: May 15, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This dough used all-purpose flour, egg, instant yeast, sugar, salt, unsalted butter & flour
The dough gets mixed until it doesn't stick to the sides of the pan and then mixed for 5 minutes more
The dough after being mixed with the hand mixer and kneaded by hand for a minute goes into a dough doubler pail
The dough has doubled in volume and is puffy
The doubled dough gets turned out and rolled into a log shape
The log of dough gets cut into 6 equal sized pieces
The six balls of dough get flattened & placed into the greased hamburger pan. They get stamped with Kaiser roll cutter.
The dough is flipped so the cut side is down & is allowed to rise for 45-60 minutes until doubled in volume
The rolls were flipped so they are cut side up & were baked for 17 minutes at 325. Here they have just come out of the oven.
The rolls cool on a wire rack for about 2 hours until they are at room temperature
These rolls helped make a great imported ham & cheese sandwich be even greater
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This recipe from King Arthur Flour uses all purpose flour, instant yeast, sugar, salt, eggs, unsalted butter and water. The ingredients are combined and I mix with my hand mixer, using dough hooks, until the dough no longer sticks to the sides of the pan. I then mix it for another 5 minute and then turn it out onto my floured work surface where I knead it by hand for an additional minute. Then it goes into a greased dough double pail for about an hour, at which point it should be puffy. The dough gets turned out onto my floured work surface where it gets rolled into a log shape. I use a bench scraper to divide the log into 6 equal pieces which go into my greased hamburger roll pan. At this point a greased Kaiser roll cutter is used to stamp the top of the rolls. The rolls are then turned cut side down and are covered with plastic wrap and allowed to rise for 45 minutes. The rolls are flipped back over and the tops are dipped or brushed in milk and then poppy seed or sesame seeds are applied to the top. The rolls are baked in a pre-heated 425 degree oven until they are golden brown. The rolls are turned out onto a wire cooling rack where they cool to room temperature which takes about 2 hours. These rolls are light and airy and have better flavor than their store bought cousin.
King Arthur Flour Website:
Here is the recipe from the King Arthur Flour Web Site: KAISER ROLLS