Parmesan Kaiser Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• 1. In a large bowl, combine flour, salt, sugar and un dissolved yeast. (If using instant yeast if you are using regular bloomed yeast wait to add till step 2) and combine well.
• 2. Add Water and Oil and (bloomed yeast if you are using it) Using a dough hook or hands combine throughly, Then knead about 5 to 10 minutes adding flour if necessary, until if forms a nice soft ball.
• 3. Grease a large bowl with non stick spray and place dough in bowl, flipping it a couple of times to cover with oil. Cover with plastic wrap and a tea towel and let rise, for about an hour or until doubled in size. ( If my house is cold in the winter I usually put it on a heating pad on low.)
• 4. At this point you want to preheat your oven to 400 degrees, you want it nice and HOT! Remove, pound down and turn out onto a lightly floured surface. divide into 12 pieces, if you are using a scale about 4 and a quarter ounces a piece. Shape each piece into a ball. With very sharp knife cut a 1/4 in deep cross on tops of rolls. Place cut side down onto a greased cookie sheet and 2 inches apart. Cover and let rise until doubled, about 30 minutes.
• 5. Whip together egg white and water. Flip balls over and brush egg white and water mixture. Add poppy seeds or sesame seeds at this time.
• 6. Bake at 400° for 15 to 20 minutes or until golden brown. Place on wire racks to cool. If you would like to you can cut this recipe in half.
• 7. If you would like to add herbs to this bread mix about a Tablespoon of dried herbs into the flour mixture. I would add oregano, and basil, when I am serving pizza burgers, I would add a little thyme and rubbed sage, if I am going to make left over turkey sandwiches from Thanksgiving. Use your imagination!!!!

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and garlic powder in a large mixer bowl. Heat water, milk and butter until very warm (120 degrees F to 130 degrees F). Add to dry ingredients and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
• Cover and let dough rest 10 minutes in bowl.
• Portion dough evenly into 12 to 15 greased muffin cups (2-1/2 x 1-1/4 inches).
• Tip: Use an ice cream scoop to make portioning easier. Cover; let rise in warm, draft free place until doubled in bulk, about 35 minutes.
• Combine egg white with 1 tablespoon water. Carefully brush tops of rolls with egg mixture; sprinkle with cheese. Bake at 375 degrees F for 15 to 18 minutes, or until lightly browned on top. Remove from pans and cool on wire rack.

Steps:

• In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water with sugar. Let sit until mixture bubbles, about 5 minutes.
• Add flour, all but 1 tablespoon of Parmesan cheese, salt, and oil, and one egg white to yeast mixture and blend on low speed until dough pulls away from the sides of the bowl in one mass, about 5 minutes.
• Knead the dough by hand until any remaining bits of flour and cheese are fully combined.
• Remove dough from the mixing bowl, spray the inside of the bowl with cooking spray, then return the dough to the bowl. Wet the perimeter of the bowl with water and cover with plastic wrap, sticking the plastic wrap to the wet outside of the bowl. Allow to rise until doubled in size, about 1 hour.
• Coat two baking sheets with cooking spray. After dough has risen, turn it out onto a clean surface. Divide dough into 8 pieces, roll them into a ball, and then press them down, evenly-spaced, into discs on the sheets. Allow the dough to rise until about double in size, about 1 hour.
• Preheat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
• Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds.
• Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. The steam from the melting ice will create a crisper exterior to the rolls.
• Bake for about 15 minutes or until golden brown. Transfer rolls to a wire rack to cool for at least 30 minutes.

Steps:

• Beat egg whites until stiff.
• Set aside.
• Combine yeast and warm water, and let sit about 5 minutes.
• Add shortening, sugar, salt and 3 cups of the flour.
• Beat with dough whisk or heavy spoon for 2 minutes.
• Fold egg whites into yeast mixture.
• Gradually add flour 1/4 cup at a time, until dough comes together and begins to pull away from bowl.
• Turn onto a floured surface.
• Knead, adding more flour as needed, for 8-10 minutes, until smooth and pliable w/ bubbles.
• Place in a lightly oiled bowl, turn to coat, and cover with damp towel.
• Let rise until double, about 1 hour.
• Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface.
• Divide dough into 18 equal pieces.
• Use rolling pin to flatten each piece into a 7 inch circle.
• Fold left side to center to form a flap.
• Fold next side into center.
• Repeat all the way around 4 times to make overlapping flaps.
• Lift the first flap to ease the last flap underneath.
• Press center to seal the dough.
• Takes some work, but they look pretty when you get the technique down!
• Place rolls upside down on a well-greased baking sheet, 3 inches apart to help them keep their shape.
• Let rise 30 minutes, turn right side up, let rise 15 more minutes.
• Preheat oven to 425.
• Put a shallow pan on the bottom shelf of oven.
• Lightly brush the rolls with egg wash.
• Sprinkle with poppy or caraway seeds or coarse salt.
• Place 1 cup of ice cubes in the heated pan in oven.
• Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190).
• Remove and cool on racks.

Steps:

• Make the dough: In the bowl of an electric mixer, whisk flour and salt to combine. Attach bowl to mixer fitted with a dough hook. In a glass measuring cup, whisk together water, yeast, and honey; let stand 5 minutes. Add eggs and whisk to combine. Add to flour mixture and knead on low speed until it forms a soft, stretchy dough, 6 to 8 minutes. If necessary, add more water, a tablespoon at a time. Add butter, 1 tablespoon at a time, until thoroughly incorporated, about 4 minutes. Transfer to a buttered bowl. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and remove from bowl. On a lightly floured surface, pat dough into a 14-by-12-inch rectangle. Fold dough into thirds like a business letter. Rotate dough 90 degrees on work surface and fold into thirds once more. Return dough to bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Divide dough into 12 equal pieces and cover lightly with plastic wrap. On a lightly floured work surface, pat one piece of dough at a time into a 5-by-3-inch rectangle. With a long side facing you, fold dough into thirds as you would a business letter. With the edge of your hand, pat dough along length of seam to seal. Using your hands, roll dough into a 12-inch rope. Tie rope into a simple knot, leaving a bit of length at each end. To finish the knot, pull one end up and over and tuck it into the center. Take remaining end and pull it down and under, pushing it through the bottom of the knot and up into the center. Place on parchment-lined baking sheets, 3 inches apart. Repeat process with remaining pieces of dough. Let rise, covered, in a warm place until doubled in bulk, about 1 hour.
• Make the topping: Preheat oven to 350 degrees. Lightly brush tops of rolls with egg wash and sprinkle with poppy seeds. Bake, rotating sheet pans between racks halfway through, until golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool completely.

Steps:

• Cut bread dough into 16 pieces; shape into balls. Place on a floured surface; cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter. Using a spoon, roll balls in butter mixture; arrange loosely in a 9-in. round baking pan. , Cover and let rise in a warm place until doubled. Bake at 375° for 10-15 minutes or until golden brown. Warm leftover butter mixture; when rolls are baked, pull them apart and dip them again. Serve warm.

Steps:

• Combine 2 cups flour, yeast, sugar, salt, and Italian seasoning.
• Separately, heat milk, water, and butter until 120 degrees.
• Combine both mixtures. Stir in egg and remaining flour. Knead 5 minutes
• Let rise 15 mins in warm oven.
• Divide into 15-20 balls.
• Dip each one into butter and then into parmeasean cheese.
• Place into greased 13X9 pan.
• Let rise 15 minutes.
• Bake 375 20-25 minutes.