Those are lovely. I'll try those today. I can smell that fresh-baked smell!

Amazing! With just you and Moe, what do you do with the extra rolls? Thanks for the tutorial, very encouraging to see the steps.

Islay Corbel, that is one of the benefits of baking your own bread. The house smells wonderful.

Cathy, like all breads, they freeze well.

~Ann

Those are beautiful.

Eileen

Pretty, Ann. I cheat and use one of those Kaiser stamps. :(

/tricia

Tricia, cheating is okay. They still taste the same.

~Ann

Cheater stamps--do tell.

AnnT, I showed the HG these rolls and he thought I could replicate them. He doesn't know does he!! I will give it a try. We like to cook hamburgers on the grill but only 2 at a time; the bakery isn't always convenient so I can buy just two rolls.

I use this, Cathy. :)

/t

Here is a link that might be useful: Kaiser Roll Stamp

Thanks Tricia. I need another gadget...NOT!

This post was edited by mustangs on Thu, Mar 7, 13 at 15:13

Ann, those are some beautiful rolls! thank you for the instructions on how to make them. They look exquisite!

Silvia

Ann, would you mind sharing your tips for successful freezing of breads and rolls? Thank you.

And also for that 'reach into the picture and grab a bite of the sandwich' photo of these beautiful rolls. Thanks for being here.

Of course you could Cathy. It really wasn't difficult. Try first before buying another gadget. You will be surprised. Although,I know that you love your gadgets so this might be just the excuse you need to buy another one.

Thanks Silivia.

Thanks Westsider.

I wrap bread and rolls in paper towels before freezing in freezer zip lock bags. I let the bread/rolls defrost wrapped in the towel. This stops the bread from being soggy when it defrosts.

Been doing it this way for many years.

~Ann

Ann your Kaiser rolls look like they came from a professional bakery! You sure do have your bread making down to an art! I love making bread, and if I was younger, (and could handle the early hours), I would love working in a bread bakery!
I'm intrigued by your pulle pork. While I don't 'mind' bbq sauce, it is not a fave of mine, either is ketchup.
Could you please post your recipe? Thanks!

Shelley, I'm not a fan of BBQ sauces either. And I especially hate ketchup based sauces.

I watched a cooking show a few weeks ago - "Bi!chin Kitchen" - and she made a vinegar based sauce with the addition of pineapple. But her sauce also contained ketchup and maple syrup and the sweetness did not appeal to me.

I decided to wing a sauce using Chinese Black Vinegar, Apricot Jalapeno jam (from a local jam maker).

The Apricot Jalapeno jam added just a touch of sweetness. Moe loved the sauce. I think that it will be great also on chicken wings or ribs.

I wrote out the basic outline while I could still remember what I did. Just use it as a guideline and adjust to suit your own taste.

Vinegar Sauce
No recipe, just a general idea. All measurements are approximate. I didn't measure.

Use with Pulled Pork or Chicken Wings or Ribs.

1/2 cup black vinegar
3 tablespoons apricot jalapeno Jam
1 teaspoon Dijon mustard
1 tablespoon tomato paste
lots of fresh ground black pepper
tablespoon of oil

Mix all of the ingredients together. Refrigerate until needed.

For the Pork, I used a pork shoulder. Butt works too. Rubbed with lot of garlic (grated on microplane), salt and pepper and chipotle chili powder. Covered and slow roasted at 300ðF until fork tender. Time will vary depending on size of roast. There is enough fat in the meat so there was no need to add any liquid to the pan.

This post was edited by ann_t on Thu, Mar 7, 13 at 22:42

Again, Ann, I appreciate your bread freezing advice. Thanks.

Yum, Ann T. those look perfectly delicious.

Now I'm going back to the tutorial, mine usually aren't pretty, they're just round!

Annie

Thanks Ann for the recipe. I will have to get some black vinegar.
I love roasting pork butts, especially on my smoker.

Very impressive work! Beautifully done.

Posted by triciae âÂÂPretty, Ann. I cheat and use one of those Kaiser stamps. :( âÂÂ

Is this the stamper you have?

dcarch

Here is a link that might be useful: Kaiser roll stamper

I use a Kaiser roll stamp also, but next time I'll try shaping by hand.

Beautiful rolls Ann.

Nancy

Wow,I'm a major foodie, worked in a gourmet food store for five years and never heard of a kaiser stamp until today.Clearly not up on my gadgets!

Ann, you surprised me with the fact that you got your recipe inspiration off of B**** Kitchen.I have tried so many times to watch that show...but just can't. Wish I could, cause I'm sure she has some great recipes. Just can't get past her personality. Glad you are able to judge by the food/recipes and not the person :). I once knew a crazy chef who worked with her, and said she was pretty much the same off set as she was on. He was pretty crazy himself, so not such a bad thing :) Unfortunately he died, at a young age, at the height of his career. Anthony Sedlak, you might have heard of him :). Great guy with uber personality who died to young!

Shelley, You will love this.........Moe finds her amusing. She is on early here and he will occasionally tune into her at 5:00 AM when he is tired of the news. Initially I found her annoying. But then I realized that, although she is annoying, if you overlook her shtick she actually can cook.

I remember when Anthony Sedlak died. Sad.

~Ann

Those are lovely! I'm inspired to get into my kitchen this morning and do some baking!

Cj

I have been trying to make Kaiser rolls for years. Each time it gets better and better. They always taste good but never measure up to what I consider a "real" Kaiser roll.
When i was a kid my grandfather would take me to the deli to get the rolls. We'd cut them on a horizontal, butter them thick with butter and fold them to dunk in the coffee.
When folding, a ton of crusty flakes would fall off. Additionally, before buttering we were able to pull some soft dough from the center and eat it.

I can get the shape but it is never crispy. It is either soft or too hard. Additionally the dough is not that soft elastic like texture but a bit drier. I tried spraying with water as well as using a pan of water. I also put a stone in the oven and heat it for about half an hour before baking.

Any suggestions for that crispy on the outside, doughy on the inside, Kaiser roll?

Yes, spray with water and toss a few ice cubes or a cup of water into the bottom on your oven when the rolls go into the oven.

~Ann

OK, I am trying it now- dough rising thanks

Hi Ann, The rolls were the best ones yet but sill--not crispy. I did the pan with water, sprayed it and the ice cubes. AGGGH!