Food recipes
Kaisersemmeln (Emperor Rolls)
Kaisersemmeln (Emperor Rolls) Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated beverages, ovaltine, classic malt powder wheat flour, white, all-purpose, unenriched m...
Kaisersemmeln (Emperor Rolls)
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
beverages, ovaltine, classic malt powder
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cornmeal, degermed, unenriched, yellow
Directions:
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 450F.
Bake rolls until light brown, about 15-20 minutes.
Cool on a rack.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
beverages, ovaltine, classic malt powder
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cornmeal, degermed, unenriched, yellow
Directions:
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 450F.
Bake rolls until light brown, about 15-20 minutes.
Cool on a rack.