Step-by-Step Guide to Prepare Ultimate Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sesame & poppy kaiser rolls (kaisersemmel) with skim milk. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sesame & poppy kaiser rolls (kaisersemmel) with skim milk using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk:

1. Get Day 1 - "Pre-dough":
2. Get 50 g rye flour
3. Take 50 g whole wheat
4. Get 1/4 tsp instant yeast (0.5 g, actually little less than 1/4 tsp) = 1.5 g fresh yeast
5. Prepare 125 g water
6. Take Day 2 - Main dough:
7. Take 400 g all-purpose or bread flour
8. Get 190 g skim milk
9. Get 2 g instant yeast or 6 g fresh yeast
10. Take 11 g salt
11. Make ready Sesame seeds and poppy seeds for topping

Instructions to make Sesame & Poppy Kaiser Rolls (Kaisersemmel) with Skim Milk:

1. Mix the pre dough ingredients in a bowl. Cover with plastic wrap and let ferment in the refrigerator for 24-48 hours
2. On day 2 - baking day: mix the yeast with skim milk.
3. In a large bowl add the flour, the pre-dough and then pour the skim milk mix around the edge.
4. Working from around the edge of the bowl, gradually work the liquid and flour together until the liquid has been absorbed. The dough will be moist yet still in chunky crumbles.
5. Next work the center of the dough by squeezing with your hands - bring it together into a ball until no longer crumbly and all the flour has been worked in.
6. Remove dough to a floured working surface and knead into a smooth ball.
7. Cover and let rise in a warm place for 40-60 minutes until doubled in size
8. Divide dough into 8 pieces (100 g each) and roll into small balls. Set on a cloth and gently cover with a tea towel or put into a wooden proofing box. Let rest for 20 minutes
9. Next press out the air from each ball of dough and reform into a roll by folding over the edges in a circular pattern and pressing the folded edges into the center.
10. Moisten the smooth side of each roll on a moist towel and dip into either seas,e or poppy seeds. Place seed-side down on a bakery/canvas cloth and let rise for another 30 minutes
11. After risen, place each roll gently onto a baking sheet with the seed side up. If you have one, each roll with a Kaiser roll pattern stamp. If not make one or two cuts in the surface
12. Alight rolls seed side up on the baking sheet. Leave some space in between.
13. Bake at 250°C/480°F for 15 minutes with steam.
14. Let cool on a rack
15. Mmm Brötchen sandwiches…

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