Since I discovered the Kieler Semmel for me, they rank very high on my personal favourite roll list. I love their tender crumb and the crisp buttery-salty crust with the slight hint of cinnamon. And so it was an easy decision what recipe I would bake at my course at the Brotzeit.
But the recipe vary a bit form the two recipes already published on the Blog: this time I use poolish as preferment and I had to use more yeast to compensate the short time window in the course. But I added a variant for more time below.
The dough of this rolls is rather firm and can be formed round easily. After forming the rolls need to be rubbed in a butter mix which works some fat into the seam. This prevents the seam from sticking and so the rolls open nicely in the oven. To get enough butter in the seam needs a bit of practice – and this can only be gained by practice 😉
- 150g flour Type 550
- 150g Water
- 0,1g fresh yeast
- 350g flour Type 550
- 135g Water
- 20g egg yolk (from 1 egg size L)
- 20g Butter
- 3g diastatic Malt
- 12g fresh yeast (with more time: 9g)
- 10g Salt
- 25g Butter
- 1.5g Salt
- 1-2g Cylon Cinnamon
Mix the ingredients of the poolish and let it rise for 14 16hours at Roomtemperature.
Knead all ingredients for 5 min at slow speed. Then knead 10 min at fast speed. The dough should be now soft, but not sticky.
Let the dough rise for 1 hour at room temperature.
Divide the dough into 95g portions. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a ball has formed. Cover and let rest for 10 min.
In the meantime mix butter, cinnamon and salt for rubbing and spread half of the butter on the countertop.
Place one of the preformed rolls on the butter and lay your hand on the dough. Start to circle your hand fast while bending the hand slowly, to create tension on the dough. On the bottom, a little hole will form. To enhance the rubbing effect, repeat this on a not buttered part of the countertop. Press the rolls a bit down and place them with the fatty side facing down on a slightly floured couche.
Proof for 30 min (45 min if you use less yeast).
Preheat the oven to 250°C.
Turn the rolls, so that the fatty side is upside, and place them on a paper lined baking tray. Mist with water and bake with steam for about 25 min at 230°C. For really crisp rolls turn to convection mode during the last 5 min.