Have you struggled with rolling and shaping gluten free dough? I’ve been dreaming of a gluten free Kaiser roll since my Celiac diagnosis 7 years ago. They are just a little more fancy than regular hamburger buns and they look like they came from a bakery!
Today, with the new Gluten Free Bread Flour from Better Batter, I’ve made a soft enriched dough that can be rolled into long ropes and yes, even tied in a knot!
Follow the steps and learn how to shape these rolls. This recipe makes 6-10 Kaiser rolls, depending on size.
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Ingredients:
- 395 g Better Batter Bread Flour
- 9 g (1-1/2 tsp.) salt
- 75 g fully active sourdough starter (1/4 cup) *See notes
- 1 egg
- 1/8 tsp. instant yeast
- 9 g (1-1/2 tsp.) sugar
- 2 tbsp. butter, melted and cooled
- 15 g psyllium husk (3 tbsp) ** (can be omitted, see notes)
- 160 g warm milk
- 270 g warm water + 3 tbsp.
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- 1 tbsp. canola oil plus more for rolling
- 1 tbsp. milk for topping
- 1 tsp. sesame seeds for topping
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Preparation:
Whisk together the flour and salt. In the bowl of a stand mixer, combine the sugar, egg, butter, psyllium husk, sourdough and instant yeast. Let it stand for a few minutes to thicken.
Next add the flour mixture, 160g milk and 270g water, and beat with the paddle attachment for 5 minutes. If the dough seems a bit dry, add water one tablespoon at a time, up to 3 tablespoons.
Gather the dough together with a spatula and transfer it to an oiled bowl (use about 1 tbsp. canola oil), turn to coat and cover with plastic wrap.
Proof the dough in a warm place for 6 hours. I used a proofing box set to 80 degrees.
Turn the dough out onto an oiled cutting board. Divide the dough into pieces with a bench knife and use oiled hands to roll each piece into a ball. If you want to be really precise, weigh the dough and divide by the number of rolls you want to make. My dough weighed 36 oz. total, and I made 10 rolls just over 3.5 oz. each. Perfect for burgers!
Now here’s the trick, don’t immediately try to roll the dough into ropes. Cover with a dish towel and let the dough balls rest for 10 minutes, then gently roll each one into a 6″ cylinder. Be sure to keep a light coating of oil on your hands and cutting board. Cover and rest again for 5-10 minutes. Repeat rolling and resting as needed, and with each “rest”, the dough will become more relaxed and easier to roll.
By the 3rd rest you should be able to roll the dough into ropes, about 14″ long. To keep the dough from splitting, start at the bottom of the cutting board and roll in one direction toward the opposite side. Then reverse and roll back. Repeat until the rope reaches the desired length.
To form the Kaiser rolls, tie each rope into a loose knot. Then bring the bottom end up over the knot and tuck it into the center. Tuck the other end underneath.
Place the shaped rolls on a baking pan lined with parchment. Don’t crowd them together, use 2 pans if needed.
Cover with plastic wrap and proof for another 15 minutes while you preheat the oven to 425º.
Brush the rolls with milk and sprinkle with sesame seeds. Bake for 20 minutes or until the internal temperature reaches 210º.
When you remove the rolls from the oven, be sure to let them cool completely before slicing. I left mine on a rack for several hours, then stored them in a plastic bag at room temperature overnight.
When I sliced them the next day, I was quite pleased with the texture and crumb. Check it out!
If you have been jonesing for the white bread experience, be sure to try the new Gluten Free Bread Flour from Better Batter, it will make your day!
Notes ♪ I have been experimenting with this recipe and thought the addition of sourdough really enhanced the flavor of the rolls. If you want to make this recipe without the sourdough, increase the flour by 25g. and increase the water by 50g. Instead of 1/8 tsp. instant yeast, use 2-1/4 tsp (1 packet). Proofing time will be 30-45 minutes (not 6 hours).
Notes ♫ I was graced with the opportunity to receive some test samples of the new Gluten Free Bread Flour from Better Batter before it came to market. In my experimentation I decided to add psyllium husk to my dough and the rolls turned out beautifully. Note though, my favorite Chef, Patrick Auger who is the mastermind of product development at Better Batter advised that it is not necessary to add psyllium to the new Bread Flour as it was designed to work without. Thanks Patrick!
