Today day was sort of bread day for me. Sometimes I get very tired of the regular bread that I can buy locally and get a store. I would have made something from the sponge I have in the fridge but it needs to be developed again since it has been dormant for a while. I have that growing again and plan to make pancakes and another bread Sunday. However, today I prepared Kaiser Rolls and Crescent rolls.
The Kaiser roll is also called the Vienna roll. It is usually a crusty round roll with poppy or sesame seeds. Today I used sesame seeds. It is most often used for sandwiches. If you wanted to impress friend and relatives it would be an easily bread to prepared especially using the technique I used to achieve the not look without all the effort.
The second I prepared was the crescent roll. Yes, you can go to the store and buy tubes of the stuff but this much more fun and makes a whole lot more tasteful. This recipe creates dramatic- looking great flavor and crusty tender crust crescent rolls. Yum!! I hope you enjoy making one of these recipes some time. You can prebaked ¾ of the way and freeze these before to have them ready when you want to serve.
Makes 8-12 rolls, depending what size you want.
3 1/2 - 4 cups bread flour
1 1/2 teaspoon instant yeast
1 teaspoon salt
1 tablespoon sugar
1 tablespoon malt poser
1 tablespoon shortening, butter or oil
1 egg white
1 1/4 cups water
Combine 3 cups of the flour and the other dry ingredients in a mixing bowl , Mix in the water, eggs, and shortening, knead by had for approximately 10 minutes or 5-7 minutes in a mixer. adding more flour as necessary. The dough will be tacky. Put the dough in a greased bowl and cover with a damp linen cloth and let rise for around 1 hour. Punch down and let raise another hour.
Divide the down into the amount or rolls you desire. Make into balls and cover and let rest for 5 minutes.
To shape them roll out into flat circles on a floured surface. Now stretch the dough a little and start folding into the center.
Place then fold down on a sheet covered with seeds and let them rise for another hour.
When they have risen turn them over to bake. I used a pan with water in the oven but you can squirt them with water as they bake. Bake for 20 to 25 minutes. You may need to rotate the pan after 5 minutes to get even browning.
2 packages of active dry yeast
3/4 cup warm water
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/2 cup shortening
4 cups unbleached flour
butter or margarine, softened
In a large mixing bowl, dissolve the yeast int eh water. Stir in the sugar, slat, eggs, shortening and half or the flour into the yeast mixture.
Add the remaining flour blending until smooth. Let rise in a warm place until double. about 1 1/2 hours.
Dive the dough into half. Roll into a circle. Cut each circle into 16 wedges. Spread butter on each wedge. Starting from wide side roll into a place point side down on a greased baking sheet. Curve to form crescents. Cover and let rise until double. around 1 hour.
Preheat oven to 400 dress f. and bake for 12 to 15 minutes. until golden brown. Brush with soft butter.