Kaiser Rolls Recipe # 981

Yield: 8 rolls
Prep Time: 30 minutes
Proof Time: 60 to 80 minutes
Bake Time: 15 to 20 minutes

Stuff with any of your favorite sandwich toppings or use to make a delicious Cuban sandwich. (Recipe follows below.) 

1-1/4 cups warm water (100° to 110°F)
1 envelope Fleischmann's® Active Dry Yeast
2 tablespoons sugar
3 tablespoons butter OR margarine, softened
1-1/2 teaspoons salt
1 egg
3-1/4 to 3-3/4 cups bread flour


Pour water into large mixer bowl.  Sprinkle in yeast and let rest 5 minutes.  Add sugar, butter, salt, egg and 2 cups flour; beat 2 minutes with electric mixer, scraping sides occasionally.  Beat in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.  Place in greased bowl, turning to coat top.  Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Punch dough down.  Remove to very lightly floured surface; divide into 8 equal pieces.  Form each piece into a smooth ball.  Flatten balls to 4-inch rounds.  Using a Kaiser roll stamp, firmly press into dough without (but almost) cutting completely through.  Place rolls, stamped side down, on a greased baking sheet, about 2 to 3 inches apart.  Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.  Turn rolls over so stamped side is now UP.  For a more obvious indentation, carefully restamp before baking.  Bake in preheated 400°F oven for 15 to 20 minutes or until done.  Remove from baking sheet; let cool on wire rack.

Recipe Tip:  Don't have a Kaiser roll stamp?  Simply roll each portion of dough into a 12-inch rope.  For each roll, tie the rope into a loose knot.  You will have a "tail" on either side of the knot.  Begin with the tail on the top; wrap it underneath the knot, then push it through the hole (in the center).  Bring the lower tail over the top of the knot and push it down through the same hole.  Once formed, the roll will be a knot that will look the same on top and bottom.  Repeat with remaining portions to form all 8 rolls.  Place on baking sheets and let rise and bake, as directed above.

For a great flavor combination, use freshly baked Kaiser rolls to make Cuban Sandwiches.

Cuban Sandwiches
Makes 8 servings
Prep Time: 20 minutes
Bake Time: 1 hour, 15 minutes

1 tablespoon Cuban Spice (see recipe below)
1-1/2 tablespoons Spice Islands® Cracked Black Pepper
1/2 teaspoon Spice Islands® Minced Garlic
1-1/2 pounds boneless pork loin
1/4 cup water
8 each soft Kaiser rolls, split
1/4 cup yellow mustard
16 slices dill pickle
16 slices thinly sliced ham
8 slices Swiss cheese

Combine Cuban Spice, cracked black pepper and minced garlic. Rub onto surface of pork roast. Place roast in a covered baking dish. Add water to bottom of pan. Bake at 350°F for 1 hour, 15 minutes or until roast is cooked through. Remove from oven and allow to cool slightly. Using 2 forks, shred pork roast. Stir shredded pork into pan juices.

To assemble sandwiches: Spread mustard on rolls, top with spiced pork, sliced ham, dill pickles and Swiss cheese. Press sandwiches together lightly.

Heat large skillet. Add several sandwiches; top with another heavy pan to press sandwiches down. Cook 3 to 4 minutes, until roll is toasted.  Flip and cook an additional 2 to 3 minutes until roll is toasted and cheese has melted.  Serve immediately or hold in a warm oven.

Cuban Spice
Use this easy-to-make spice blend to give Cuban flavors to roast pork or chicken.
Makes about 1 tablespoon
Prep Time: 5 minutes

1 Spice Islands® Bay Leaf
1 teaspoon Spice Islands® Minced Onion
1/2 teaspoon Spice Islands® Oregano
1/2 teaspoon salt
1/4 teaspoon Spice Islands® Crushed Red Pepper
1/8 teaspoon Spice Islands® Ground Cloves

Crumble bay leaf.  Combine all ingredients in a coffee grinder or small food grinder. Grind to a fine consistency.

Use as a rub for chicken, pork or beef or to create Cuban sandwiches.





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