The trick is to smoke the meat and not make the meat smoke

KAISER ROLLS

  Date: May 15, 2009
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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.
Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  KAISER ROLLS
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • KAF 7-Speed Hand Mixer
  • Dough Hooks
  • Dough Doubling Pail
  • KAF Kaiser Roll Stamp