Easy No-Knead Crispy Kaiser Rolls
Austrian · Organized from the video by Food Language
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Ingredients
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Steps
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- 1
Mix the water and yeast together in a bowl.
- 2
Add the bread flour and salt, mixing until there is no more dry flour.
💡 No need to knead.
- 3
Cover the dough and let it rest for 30 minutes.
⏱ 30 minutes
- 4
With a wet hand, stretch the four sides of the dough toward the center, then fold them in. Lift the dough and slap it back against the surface. Repeat this stretch, fold, and slap process once more after another 30-minute rest.
💡 The 'lift and slap' technique takes about 15 seconds and helps develop elasticity.
⏱ 15 seconds
- 5
Let the dough rise until it doubles in size (usually takes about 2 hours).
⏱ 2 hours
- 6
Sprinkle flour on the work surface. Fold the dough to make it easier to cut, then divide it into 6 equal parts.
💡 Try not to disturb the dough too much.
- 7
Method 1: Flatten the dough gently, fold it into a ball, and rub it against the work surface to seal. Set aside.
- 8
Method 2: Flatten and roll the dough lengthwise, then fold it into a ball and rub to seal.
- 9
Cover the dough balls with a towel and let them rest for 20 minutes.
⏱ 20 minutes
- 10
Dust the dough with flour, flatten gently, and press down with the side of a fork to create a star pattern. Move the dough to the baking tray.
💡 Push as hard as you can without cutting through completely.
- 11
Let the rolls rise for 20 more minutes. Brush the tops with water and sprinkle with sesame seeds.
💡 The water helps the seeds stick.
- 12
Add a few extra drops of water to the pan for steam. Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes.
🔥 steam · 430°F⏱ 20 minutes
- 13
Remove the top tray and bake for 10 more minutes.
Tips
- The 'lift and slap' technique is an effective way to develop dough elasticity without traditional kneading.
- Using a second identical baking pan as a cover helps create steam for a better crust.
- Hollow taps on the bottom of the bread indicate it is perfectly baked.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Food Language on YouTube