![\"Kaiserbr\u00f6tchen\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/09\/DSC_0472.jpg\" "\\"Kaiserbr\u00f6tchen\\"")
My family loves baking, and Sarah, the best friend of my little sister, loves it, too. So our last Mother-Children-Friends-Day had a motto: Bread baking. We bake pretzels and Kaiser rolls. Baking in a group is so much fun!<\/p>\nMy family loves baking, and Sarah, the best friend of my little sister, loves it, too. So our last Mother-Children-Friends-Day had a motto: Bread baking. We bake pretzels and Kaiser rolls. Baking in a group is so much fun!<\/p>\n
I found a recipe for Kaiser rolls some time ago at chefkoch.de, and bake and blog about it, but I was never really satisfied with the taste. I missed the complex flavors that the diffrent types of preferments give to a bread.<\/p>\n
So I create my own recipe for Kaiser rolls: with p\u00e2te ferment\u00e9e, less yeast and more time. And that improves the flavor so much!<\/p>\n
for 20 rolls<\/p>\n
P\u00e2te ferment\u00e9e<\/strong><\/p>\n Dough<\/strong><\/p>\n Toppings<\/strong><\/p>\n Mix all ingredients for the P\u00e2te fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n Now mix the incredients for the dough and knead 5 min at the slowest speed and 5 min at higher speed until medium gluten development.<\/p>\n Ferment for one hour.<\/p>\n Divide into pices of 80g each and roll every piece to a 20 cm long strang. Make a knot acording to these instruction<\/a>.<\/p>\n For poppy seed rolls wet the sureface of the rolls a little bit, then dipp the roll in poppy seeds.<\/p>\n Proof for one hour, then bake at 230\u00b0C with steam for 25 min.<\/p>\n <\/p>\n\n
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370g water<\/div>\n<\/li>\n<\/ul>\n\n