Buns "Kaiser"

Buns "Kaiser"

Category: Yeast bread

Kitchen: german

Ingredients
cup 250 ml
Water	1.25 cups
Eggs	2 pieces
Salt	1.5 tsp.
Sugar	2 table. spoons
Fresh yeast	15 g
OR dry yeast	1.5 tsp.
Flour	4 cups

Cooking method

If you got up from your left leg today,
Outside the window, rain, reluctance to go anywhere ...
Bake buns! Didn't you know ?!
"Kaiser" will always cheer you up!

1. Put the dough on a table slightly dusty with flour. Rest under a bowl for 10-15 minutes.
2. Divide the dough into 12 portions, roll each into a ball. Then roll each ball into a circle with a diameter of 12.5 cm.
3. Form the buns as shown in the picture.
4. Further, according to the instructions, it is recommended to put the buns upside down, cover. The buns should double in size (approximately 30 minutes in a warm room). Then turn the buns over and place on a baking sheet.
5. Grease with vegetable oil, sprinkle with poppy seeds or sesame seeds and bake at 180 degrees for 20 minutes.

What can I say? I have not tried such a test yet! This is something! (y) At work, it squeaked with a bad voice and showed me huge bubbles! The buns turned out to be of increased airiness and extraordinary fluffiness! And, mind you, the dough is completely fat-free!

Note

Supa Cooking Recipe

Similar recipes

Buns "Zebra" with chocolate layer (Sonadora)

Brioche brioche with chocolate (Natali06)

Buns "Cinnabon" (Snowflake_2011)

[Stеrn]

Stеrn, and how did you shape the bun, a very interesting way, just wrap the cake inside?

[Celestinochka]

Celestinochka, in theory there should be 5 overlaps. You just turn to the center, stacking the "blades" one on top of the other.

I often bake them on special order of my husband. This time with poppy seeds for a change.

Sеrn, as always you are on top !!!!!!!!!!!!!!!!!! I baked these buns on the weekend. It is something! But the dough is just "crazy", not only does it squeak, hiss and bubbles, it still comes up at Stakhanov's pace, I didn’t have time to preheat the oven, and the rolls already wanted to jump out of the tray. The buns were sprinkled with sesame seeds and eaten warm in 40 minutes (cut with butter and cheese).

Didn't miss such buns! Thanks for the recipe! The buns are very good!
Made half empty, half with cheese.

I just crumpled this dough, mummies, so it does, yes, squeaks The first time I talked to the dough not a monologue

And this is with almost no working oven !!!!
The dough is super! The buns are delicious! Sеrn, thank you from all my family!

[Stеrn]

And here are my "Kaisyata"

Stеrn , Thank you!

Very tasty buns, thank you very much, but they came out not very sweet for me. Is this so necessary, please tell me?

Very tasty buns, thank you very much, but they came out not very sweet for me. Is this so necessary, please tell me?

For sweet buns, you need more sugar, but here only for raising the dough in the main, but you can eat them with chare and jam, very pleasant

Thanks so much for the awesome recipe. I baked a loaf of this dough, how lovely! It turned out just a loaf without baking, but very tasty. I will make buns and am already confident of success. Thanks again.

I put the dough to knead ... measured the water, hammered in the eggs ... the dough is thin ... maybe I misunderstood all the liquid 1 1/4 cups

i.e. 1 1/4 cups = 2 eggs + water

[ANSOL]

ANSOL, I made 310 ml of water + 2 eggs, though I didn't look at the dough - I trust Stеrn. The dough turns out to be very tender, but not liquid. Maybe they put a little flour?

in the process of kneading, I poured flour ... the dough was not kneaded very cool ...I thought maybe the eggs were big ...
The buns turned out to be excellent !!!! Thanks for the recipe

5. Grease with vegetable oil, sprinkle with poppy seeds or sesame seeds and bake at 180 degrees for 20 minutes.

But here's a question about lubricating with vegetable oil .... I had a lot of sprinkling of poppy seeds and sesame seeds ... when I broke the rolls .. and what was left was "not glued." can still lubricate with an egg?

And how are you?

I also baked these buns yesterday. The dough turned out not very steep, when cutting, I had to grease my hands with vegetable oil, otherwise the dough would stick to my hands. I also used poppy seeds and sesame seeds as sprinkles, which for some reason crumbled after baking ... well, okay, all the same, my homemade buns really liked it!
Stern, thank you for the recipe!
P.S. By the way, I also got it, like the Cat, i.e. 310 ml. water + 2 medium eggs.
and how much flour you put, maybe the dog is buried here, I got 640 gr of flour.

and how much flour you put, maybe the dog is buried here, I got 640 gr of flour.

judging by the flour recipe, you need to take four cups of 250 ml each ... it comes out about 500 grams ... I measured it with a cup. at the 250 ml mark.

I poured flour into a 250ml glass. and weighed. It turned out 163gr. Therefore, my flour was 655g. The dough was not liquid, but very tender and the buns turned out to be fluffy.

That's it ... But I proceeded from other considerations. All measuring plates indicate 250 ml. the cup holds exactly 160 gr. flour, a total of 160 multiplied by 4 = 640 gr.

That's it ... But I proceeded from other considerations. All measuring plates indicate 250 ml. the cup holds exactly 160 gr. flour, a total of 160 multiplied by 4 = 640 gr.

150 for sure, and 160 is already necessary to ram

150 for sure, and 160 is already necessary to ram

Here on the forum they constantly talk about the fact that a cup from Panasonic with a volume of 240 ml = 150 gr. wheat flour, so why in a 250 ml cup. cannot be 160 gr. flour? And no need to tamp it ... It fits perfectly anyway.
P.S. And no one will answer about the sprinkling? Why is it crumbling? It seems to "stick" to the oil ...

Here on the forum they constantly talk about the fact that a cup from Panasonic with a volume of 240 ml = 150 gr. wheat flour, so why in a 250 ml cup. cannot be 160 gr. flour? And no need to tamp it ... It fits perfectly anyway.
P.S. And no one will answer about the sprinkling? Why is it crumbling? It seems to "stick" to the oil ...

I did not weigh the flour, but I slightly shook and trampled the glass of flour, and the sesame seeds were sprinkled all over - 2-3 seeds remained on the buns.
EVERYTHING IS EQUALLY TASTY !!!! _{quietly: but "Imperial" tastes better}

[Crochet]

Crochet, it is necessary, especially since the recipes have one super-bakery-delicious author - Sеrn.

Sorry to answer with a delay, I moved to another city and only yesterday connected the Internet.
Girls, many thanks to everyone who tried and appreciated these buns! 🔗

I will answer the questions. The dusting is crumbling on me too, but not so intensely. Most stay on the bun.
As for the liquid and flour.
I have a favorite measuring glass - stagnant faceted. So I measured them out.
And yet, do not forget that we live in different countries, we use flour of different quality. So small adjustments can always be present! Here on the forum, such asses have gathered, everyone knows how yeast dough should look like. It turned out to be watery, add a bit of flour and that's it.

The buns are delicious, thank you. My daughter really likes it, she takes them to school with sausage. Here they are

Yesterday baked bread according to the recipe for buns. The bread turned out to be medium in size (the recipe was multiplied by 0.75), very tasty. I didn't have time to take a picture, they ate everything.

Thank you very much for the recipe, now this is my favorite dough. Baked and buns, and baguettes, and loaves, and just bread.Everything is superfood, eaten in one sitting, sometimes you have to bake 2 times a day, especially buns.
And somehow I tried to use this dough for pies. I strongly advise that the dough is very pleasant to the touch, you do not need to sprinkle with flour or grease with oil. It does not stick anywhere, it is a pleasure to work with it. And the pies are light, airy and tasty.

Why didn't I get the rolls? They were just cakes

I'll tell you everything in order, and experienced bakers will point me to the dog that was buried somewhere.
The dough was kneaded by a bread machine and everything would have been fine, but I had to leave (as I thought for an hour, but it turned out to be 2.5), so when I came and looked into the HP, the dough grew to the very edge of the bucket. He had to wait for me for a long time. I began to take it out, and at that moment it looked like (as my 4-year-old daughter said), like noodles, with such fibers the dough floated out of the bucket. I dust the table with flour, greased my hands with rust. oil and began to create !!! The dough to the touch is super! Yes, apparently he got such a mistress. The buns did not hold their shape and spread smoothly over the table, sticking to its surface. But I continued to create in the hope that all was not lost yet and they (buns) would show themselves later. I did everything as it was written. And she covered it with a towel, and greased it with butter before baking, and sprinkled it with poppy seeds ... and sang a song ...
Didn't get up. But I didn’t get discouraged even here, hoping that the buns in the oven would grow up somehow? They grew up, but somehow.
I have a gas oven and without a temperature indicator. The products of my creation turned out to be not rosy on top, but well baked from below. And the poppy was rolling on a baking sheet by itself, without buns.
And in the end I dried them all the time, I guess.
But their son and husband warm and eat them in the microwave, they say that it is edible.
But I would like masterpieces like yours!
What's wrong? Didn't you have to leave the dough unattended, or stopped, or not bother with the dough, and only baked bread?
But you just want to be among you as equals or something like that ...
And my husband says that the house is more comfortable when I fiddle with pastries.

Satalya, Rather, the dough stood still and the yeast was all fermented. I would probably try baking again - for control ...

Precisely stood.
I put on the program "dough", then 30 minutes of proofing in the oven at a temperature of 30-40 degrees, then grease with yolk and sprinkle with sesame seeds. It turns out funky buns, with 24 pieces of normal size (10 cm or more). Fly away - you will not notice.

Please tell me if you add more sugar won't spoil this dough? I like it more to be sweet.

Kisa51, add, do not be afraid

This is not the first time I have baked these buns, the dough is delicious and tender. Thanks to the author of the recipe for bringing it here to our forum.
And here is the result in the photo, sprinkled with poppy seeds and sesame seeds. Eaten as cheese sandwiches and just like that

[mish, helenpuch]

mish, helenpuch , thanks for answers. I will also try under control. I want it like MISHA's !!!
Misha, you are as always on top! Very nice buns
Tell me, please, when you work with the dough, do you grease the table and hands with oil or periodically dust it with flour? You can describe in more detail how the process of working with the dough takes place, so to speak in detail, until it hits the baking sheet. I don't know this, but I really want to learn all the intricacies of working with yeast dough.

MISHA, very beautiful buns, only it is not clear why they are cut and there is no sprinkling in the cut. Do you grease and sprinkle them and then cut them before proofing or what?

So that sesame seeds, poppy seeds from buns (bread) are not sprinkled, I grease the buns with a beaten egg with milk 2 times.
That is, the first time is before sprinkling, and the second time is on top of the sprinkling.
I dilute the egg with milk 1: 1. The mixture is liquid.

[mish, helenpuch]

mish, helenpuch , thanks for answers. I will also try under control. I want it like MISHA's !!!
Misha, you are as always on top! Very nice buns
Tell me, please, when you work with the dough, do you grease the table and hands with oil or periodically dust it with flour? You can describe in more detail how the process of working with the dough takes place, so to speak in detail, until it hits the baking sheet. I don't know this, but I really want to learn all the intricacies of working with yeast dough.

I do not sprinkle with flour, and do not grease with oil, if the dough is properly prepared, it will be easy to work with it and without additional bedding and oil.
I divide the finished dough into portioned pieces, then roll each one with a ball. How to explain it in words .... take a ball of dough in your palm and start rolling it up a little, as it were. Thus, the rolled buns will not "blur" during baking, but will rise up, as they should.

MISHA, very beautiful buns, only it is not clear why they are cut and there is no sprinkling in the cut. Do you grease and sprinkle them and then cut them before proofing or what?

I do this, I leave the formed buns for the final proofing as long as it takes time, greased them with an egg before baking, sprinkled them, and only then cross notches are made with scissors. When baking, they open up, not greased or sprinkled, but rather like a decor.

Great buns. I was always afraid to try, I decided yesterday ... And the result exceeded all my expectations! Thanks a lot for the recipe and tips

I poured flour into a 250ml glass. and weighed. It turned out 163gr. Therefore, my flour was 655g. The dough was not liquid, but very tender and the buns turned out to be fluffy.

When I was making these buns, I measured with a cup of 250 ml, not 250 grams, and I got 521 grams ... The dough was like "Bread without kneading" But the buns rose. They were similar in size to three-kopeck buns, like in the old days. since the dough was thin (flour is not 640 but 521 grams), then all came out of different sizes. A scraper would have worked. But for lack of - hands

I baked yesterday "kaiser", what can I say ... at first I enjoyed working with the dough, it moves in my hands, but then a complete thrill when the buns were baked
I must admit that I have not worked out with the oven lately, every time something is wrong, but the Pasca from "Vensky" turned out! and the "Kaiserites" turned out to be simply wonderful
Under a ruddy crust, fluffy, delicate layered crumb
yum-mmm, butter and cheese are simply asked to go there, buns and a feast, and into the world, you can instead of bread, but still, in my opinion, a super option for morning coffee.

Now, according to the accuracy of the recipe: after reading the previous posts, I decided to not sleep a little bit of flour and observe, yeah, it wasn’t that said 4 glasses of 250 ml each, so this is how you need to measure! And the eggs are not whole, but 4 yolks left over from the meringue. So the buns are also very yellow
Lubricated with vegetable oil and sprinkled with sesame seeds, it does not hold badly, it crumbles only when you bite a bun

I had some adventures: the rolls were already ready, but completely pale, I turned on the grill and looked at the site for a "second". But fire does its job! The sesame seeds on the two central buns are burnt, but otherwise everything is fine, everything is fine


Thank you, the recipe is great

Thank you so much for the recipe for wonderful buns!

[Stеrn,]

It turns out that baking these buns was not so easy! I read the whole topic. It baked yesterday, everything was and the weather was bad, as in the epigraph. There was 310 ml of water, 50 ml of eggs, 640 g of flour. Put the program. The dough, but it was all sticky and sticky, I added about 50 g of flour, it was still slightly sticky. The dough turned out slightly tight at the end of the batch. It came up well, cut it up, as written, however, into 24 pieces. I baked it. Overall, I liked them. They were slightly crispy on the outside and soft on the inside. But there was not that promised airiness and lightness.
Tell me, dear Stеrn, what should be the dough at the end of the kneading, watery? In general, I get a yeast dough. And I always mix it until it sticks to my hands. I am not relying on the amount of flour in the recipe.But with these buns, apparently, it is not necessary.

[Kisya]

Kisya , I am guessing that water might be the cause of the dough stickiness. I have the same effect if I use filtered water. If I take water from the tap, everything is fine.
It happens, of course, that you have to add flour to the "decent kolobok". But since you have a good relationship with yeast dough, I think that is not the case.
The dough for this recipe should be regular, soft, but not sticky.
If you decide to bake the buns again, try replacing the water with whey.
Or, leave the dough soft but sticky and cut with oiled hands.

Sеrn, and I baked buns according to your recipe, cut them in half, not completely, smeared inside with a mixture of plum oil, garlic and chopped herbs and grilled, baked for barbecue in nature ... I did this before with purchased from I always liked the intersection, but here the buns disappeared before the meat! I recommend it, very tasty ... thanks for the recipe!

And if raisins are kneaded into the dough? Will its unique taste deteriorate or not? Sonulya asks with raisins.

You can't spoil the rolls with raisins!

Great recipe! Wonderful dough!
I got a cake and buns from this batch

Thanks for the recipe!
Todayalready yesterday it was a hard day - bread was not baked in KhP 2 times :(
To find out the reason I went to the forum, read it, saw stunning photos of buns and took such a desire to bake them, which did not even stop the time 23:11
And now it is 03:05 and the buns are ready :)

the dough did not rise much and I already thought it was time to give my HP for repair, but I decided to finish it to the end
then the dough still fell right in the bucket and my heart went with it :(
laid out, waited 15 minutes
divided into 12 pieces (there was a weak squeak :))
I put it in the oven for proofing - 10 minutes of silence, 15 ... and then they climbed ...
increased by 3 times :)

turned out to be so huge, beautiful

after the shooting I broke off a piece - only delight !!!!
lush, tender, airy and a little crusty, but it is so soft-crunchy. Joy of the soul, not buns :)

Thanks again for such beauty !!!
flour was "Pudov"
anointed on top with olive oil

Stеrn! Thank you so much for such a delicious and simple recipe! I've baked these buns several times already! All went to "Hurray"! With butter and cheese and just like that! Simple - super !!! Here's the report!

Stern, thank you so much for the recipe. My family saw in me today not a young baker at all, but a master of baking! All thanks to you!
Photos can't be inserted, but believe me - they are great!