Chewy Kaiser Rolls

Ingredients

• 3 cups All‑purpose flour (sifted)
• 0.5 cup Semolina flour (adds chewiness)
• 2 teaspoons Instant yeast (or active dry yeast (use 2¼ tsp and dissolve in water))
• 2 tablespoons Sugar (helps yeast activation)
• 1.25 cups Warm water (about 110°F (43°C))
• 1 teaspoon Salt (fine sea salt)
• 2 tablespoons Additional flour for dusting (plus extra for work surface)

Instructions

1. Combine dry ingredients

   In a large bowl whisk together the all‑purpose flour, semolina, instant yeast, and sugar until evenly distributed.

   Time: PT5M

2. Add wet ingredients

   Create a well in the center, pour in the warm water and sprinkle the salt over the top, then whisk with the dough whisk until the mixture starts to come together.

   Time: PT5M

   Temperature: 110°F

3. Knead by hand

   When the dough becomes too thick for the whisk, switch to your hands and knead on the work surface until the flour is fully absorbed and the dough feels smooth and slightly tacky.

   Time: PT5M

4. First bulk rest

   Cover the bowl with a kitchen towel and let the dough rest in a warm spot (about 75°F) for 30 minutes.

   Time: PT30M

   Temperature: 75°F

5. First stretch and fold

   Dip your hand in a little water, then gently pull the dough from the edges toward the center, folding the sides over the top. Rotate the bowl and repeat until the whole dough has been folded.

   Time: PT5M

6. Second bulk rest

   Cover again and let rest another 30 minutes in the warm spot.

   Time: PT30M

   Temperature: 75°F

7. Second stretch and fold

   Repeat the stretch‑and‑fold technique as in step 5.

   Time: PT5M

8. Third bulk rest

   Cover and rest for a final 30 minutes.

   Time: PT30M

   Temperature: 75°F

9. Third stretch and fold + final ball

   Perform the last stretch‑and‑fold, then gently fold the dough onto itself to form a smooth, rounded ball. Cover and let rise until doubled in size, about 1½ hours.

   Time: PT5M

10. Shape rolls

    Turn the risen dough onto a lightly floured surface, divide into 9 equal pieces (about 4.2‑4.3 oz each). Shape each piece into a tight ball, place on a lightly floured baking sheet, sprinkle a little flour on top, and cover with a lint‑free towel. Let rest 45 minutes.

    Time: PT45M

11. Preheat oven and prepare steam

    Preheat the oven to 425°F. Place a metal pan on the lower rack (empty) for steam later.

    Time: PT10M

    Temperature: 425°F

12. Score the rolls

    Using a Kaiser roll scorer, an apple slicer, or a sharp knife, lightly score the top of each roll about ¼‑½ inch deep without cutting through.

    Time: PT5M

13. Final proof

    Cover the scored rolls again and let them rise until noticeably puffy, about 1 hour.

    Time: PT1H

    Temperature: 75°F

14. Bake with steam

    Place the baking sheet on the middle rack, carefully pour a cup of hot water into the preheated pan on the lower rack, and bake for 25 minutes until the tops are deep golden and the rolls sound hollow when tapped.

    Time: PT25M

    Temperature: 425°F

15. Cool

    Remove rolls from the oven, transfer to a cooling rack, and let cool for at least 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

38 g

Fat

2 g

Fiber

1 g