Kaiser Rolls
Flour, 50 lbs.
Water, 23 to 24 lbs.
Salt, 3/4 lbs.
Sugar, 1½ lb.
Malt, 1/2 lb.
Yeast, 5/8 to 3/4 1bs.
Shortening, 34 to 1 lb.
Method Dissolve the yeast and half of the malt extract in about 1/2 qts. of water and place to one side. Put the balance of water and milk (if milk is used), salt, sugar and malt extract in the mixer and stir to dissolve these ingredients. Now add the flour and begin mixing. After the ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth. The dough should be 78 to 80 degrees when mixed.
Fermentation If a 42 hour fermentation period is employed it may be divided as follows: First rising, 2/2 hours; second rising, 17/4 hours; third rising, ½ hour. Allow the dough to rest 15 minutes, when it can be divided.
Sponge Method Many bakers prefer the sponge method in making Kaiser Rolls. When this method is desired the dough may be made as follows:
Sponge Dissolve 1/2 lb. of yeast and half of the malt extract in 1/2 qt. of water and place to one side. Put 30 lbs. of water, the dissolved yeast and 60 lbs. of flour in the mixer and mix until the sponge is smooth. Put the sponge in a trough and allow it to ferment until it comes to the second rising. The sponge should be 78 degrees when mixed.
Doughing Put the balance of water or milk (if milk is used), the salt, sugar and malt extract in the mixer and stir to dissolve these ingredients; now add the sponge and break it up. Add the flour and balance of the yeast which has previously been dissolved and begin mixing. After the ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth. The dough should be 78 to 80 degrees when mixed. Allow the dough to come to one rising, when it will be ready to be divided.