Kaisersemmeln Emperor Rolls Recipes

CHEF JOHN'S KUMMELWECK ROLLS

Steps:

• Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
• Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
• Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
• Line a baking sheet with a silicone baking mat.
• Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

EGYPTIAN BARLEY BREAD

Steps:

• Combine yeast, water, and honey, and let proof 5 minutes.
• Add salt, eggs and shortening.
• Stir in flour and blend until dough is workable.
• Turn out onto a lightly floured surface and knead for a couple of minutes.
• Place in a large greased bowl, turning to coat.
• Cover with a towel and let stand in a warm place for 90 minutes.
• The dough will rise slightly, but will NOT double.
• Turn the dough out onto a lightly floured surface and knead again.
• Shape into a round cake about 1/2" thick.
• Place on a lightly greased baking sheet.
• Cover with a towel and let rest for one hour.
• Preheat oven to 425°F.
• Bake 15-20 minutes, or until bread is pale brown and sounds hollow when tapped.
• Cool on a rack.

LYNZZPAIGE'S KAISERSCHMARRN (EMPEROR'S PANCAKES)

Steps:

• Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
• Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
• Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
• Make the second pancake the same way. Dust with confectioners' sugar and serve.

KAISERSEMMELN (EMPEROR ROLLS)

Steps:

• Dissolve yeast in water.
• Add sugar, malt extract and 2 cups flour.
• Blend well.
• Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.
• Add milk, salt and remaining flour.
• Turn onto a lightly floured surface and knead until smooth.
• Place in a large buttered bowl, turning to coat.
• Cover with a towel and let rise for 1 hour, or until doubled in bulk.
• Punch dough down.
• Break off egg-sized pieces, and shape into buns.
• Take each bun and pull corners of dough upwards, twisting to form a topknot.
• Place on a greased baking sheet sprinkled with cornmeal.
• Cover with a towel and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 450°F.
• Bake rolls until light brown, about 15-20 minutes.
• Cool on a rack.

KAISERSCHMARRN

Steps:

• For the pancake: Soak the raisins in the rum in a small bowl until slightly softened.
• Preheat the oven to 400 degrees F (see Cook's Note).
• Mix together the flour, milk, vanilla and salt in a large bowl until smooth. Mix in the egg yolks. In a separate bowl, whip the egg whites and granulated sugar to stiff peaks. Fold the egg whites into the flour mixture.
• Melt the butter in a large cast-iron pan over medium heat and pour the batter into the pan. Take the raisins out of the rum and sprinkle them over the batter. Transfer the pan to the oven and bake until the pancake is a nice light brown color, about 15 minutes. Remove the pancake from the pan and set it aside.
• For the caramel: Heat the butter and granulated sugar in the pancake pan over medium heat until the sugar caramelizes, 3 to 4 minutes. Rip or cut the pancake into bite-size pieces and toss them in the caramel.
• Transfer the pancake pieces to a serving plate and dust confectioners' sugar on top. Serve with applesauce and/or stewed plums on the side.

KAISER ROLLS

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.

UNBELIEVABLE ROLLS

Steps:

• In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
• Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
• Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
• Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
• Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

TERBIYELI KEREVIZ (POACHED CELERIAC)

Steps:

• Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
• Bring to a boil over high heat.
• Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
• Remove and discard parsley.
• Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
• Mix flour and cold water.
• Whisk into liquid remaining in pan.
• Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
• Combine egg and 2 teaspoons lemon juice in a small bowl.
• Beat in about 1/4 cup simmering sauce.
• Pour mixture into saucepan, stirring constantly.
• Pour sauce over celeriac, and top with chopped parsley.