OK, I have tried countless Kaiser Roll recipes trying to duplicate those found in New York with little success. This recipe has the flavor correct, and the texture is perfect. Texture is a big part of this type roll. I highly recommend it. You would think with a roll like this, with limited components, it would be similar from one recipe to another...no. This is the one!
When I was a kid, my New York raised parents could even find them in California (where they moved). Now you can't get them anywhere...can't wait to try this recipe.
Good morning... I have to admit it...they look lovely 😘😉✌️💪... And taste amazing. But...can you please tell me where I can order that shape press from? Thank you very much. 😘🙏
Hi!! Chef I just found your channel and subscribed, I was looking for this recipe, I just ordered me two bread stampers from amazon for this kind of bread and another one to make Mexican Conchas bread, and as soon as I get them I will make this recipe, thanks for sharing your recipes, greetings from USA🇺🇸
Hmm... Jumping around to the website for the recipe and then online calculators for every ingredient to American measurements via mobile phone was a real PITA, but hopefully my recipe conversion turns out. It's because of the top comment about NY style rolls that I went through the trouble... I'm in PA and am still waiting to try a roll recipe that turns into what I'm looking for.
Yes, you can do one of those things, you don't need to do both - spray and put a pan of water. Also, you should remove the pan after a couple of minutes, that way you'll get even better crust. :)
I’ll be honest I wasn’t too confident these were going to turn out because of how the dough looked after mixing but I was surprised they were delicious. I wanted regular size so I divided it up to make 4 rolls
Hi anybody, so what was your final results? What was the size in inches or millimeters and do you happen to know the weight of each, before or after baking…. Thanks
Tried this recipe twice. Second time came out much better. Two questions. I'm used to hard rolls being crispy these were not, any ideas? Second, if i were to double the recipe would I double ALL ingredients including the yeast? Thanks
I'm glad you like them! If you double the recipe, you should double all the ingredients including yeast. Regarding crispiness, it might depend on your oven. You could bake them a couple of minutes longer, or place a pan filled with hot water at the bottom of your oven for the first 5 minutes of baking, and then remove it. I hope yu'll get them more crispy! :)
Could you please send the recipe ,, how much of which ingredient. Also, you make no mention of sugar or that the water must be warm when adding the yeast to how much flour? Looks wonderful, but you could tell us the measurements and The type of yeast, Just a constructive comment, the rolls look great! Many thanks for taking the time to post your item. PHaig
I did everything you said mine came out like bricks...why....they looked great but like bricks. I did put the dough over night in the fridge after it grew could that of messed it up
@@pastrymaestra hahahahaha, i ust molded them. all i made 70gr. is ok, 1 i made 30 gram, hahahaha, tiny. hope they are as they look and taste in the video
I'm also amazed to see that someone made an effort to write a sarcastic comment, but didn't listen to the video (I said that the link to the recipe is below), or clicked at the link in the video description where it says: "THE RECIPE IS HERE, so this is just for you: pastrymaestra.com/bread-and-rolls/kaiser-rolls/ 😉
Only REALLY galling thing here is - your monumental lack of intelligence! And no quotation marks here! Now, in the future, before you make a laughing stock of yourself again, FIRST CHECK THE DESCRIPTION of the video, OR watch (and listen!!) what the person in the video is saying.
I’ve tried this recipe twice now. Both times the dough is super runny like pancake mix. Tried different yeasts and flour same results. Maybe you can list the ingredient measurements differently.
Hi Frank, I'm sorry you didn't get a good result, but I asure you that the quantities of the ingredients in the recipe are correct. If you give it another try make sure you weigh all the ingredients as written. Flour and water in particular, because if your mixture was runny, that means that either you've put too much water, or not enough flour. Good luck! 🙂
Hi Candy, thanks for watching! 😊 You could cut it with knife, but you won't quite get the shape. It won't affect the taste though. 😉 You can check my post (the link to the recipe in video description), where I have explained how to shape Kaiser rolls without stamp - with photos, so give it a try! Happy baking! 😊
Hi Candy, I'm so happy for you! 😊 You can email me at info@pastrymaestra.com, or find me on Facebook or Instagram (links are in the video description) and dm me! Looking forward to your photo! 🤗
OK, I have tried countless Kaiser Roll recipes trying to duplicate those found in New York with little success. This recipe has the flavor correct, and the texture is perfect. Texture is a big part of this type roll. I highly recommend it. You would think with a roll like this, with limited components, it would be similar from one recipe to another...no. This is the one!
Thank you so much for your kind words! I'm so happy you like them! :)
When I was a kid, my New York raised parents could even find them in California (where they moved). Now you can't get them anywhere...can't wait to try this recipe.
Good morning...
I have to admit it...they look lovely 😘😉✌️💪...
And taste amazing.
But...can you please tell me where I can order that shape press from?
Thank you very much.
😘🙏
I discovered these rolls about 2 yea r s ago. They are so light and make the most delicious sandwich. 🥪
I'm glad you like them! 😊
Hi!! Chef I just found your channel and subscribed, I was looking for this recipe, I just ordered me two bread stampers from amazon for this kind of bread and another one to make Mexican Conchas bread, and as soon as I get them I will make this recipe, thanks for sharing your recipes, greetings from USA🇺🇸
Hello, thanks for watching and subscribing! Enjoy your Kaiser rolls and greetings from Croatia! 🙂😘
Where can I get the recipe?
Hmm... Jumping around to the website for the recipe and then online calculators for every ingredient to American measurements via mobile phone was a real PITA, but hopefully my recipe conversion turns out.
It's because of the top comment about NY style rolls that I went through the trouble... I'm in PA and am still waiting to try a roll recipe that turns into what I'm looking for.
I thought you had to spray the oven with water, put a pan of water below a shelf from the buns. The water helps make them crunchy crisp
Yes, you can do one of those things, you don't need to do both - spray and put a pan of water. Also, you should remove the pan after a couple of minutes, that way you'll get even better crust. :)
I’ll be honest I wasn’t too confident these were going to turn out because of how the dough looked after mixing but I was surprised they were delicious. I wanted regular size so I divided it up to make 4 rolls
The dough should have looked smooth after mixing, but I'm glad you succeeded. :)
Hi anybody, so what was your final results? What was the size in inches or millimeters and do you happen to know the weight of each, before or after baking…. Thanks
@@Lakeman-fb6vl no, I weighed them out so I could get them even and into four but I don’t remember what the total weight was or individual weight.
Tried this recipe twice. Second time came out much better. Two questions. I'm used to hard rolls being crispy these were not, any ideas? Second, if i were to double the recipe would I double ALL ingredients including the yeast? Thanks
I'm glad you like them! If you double the recipe, you should double all the ingredients including yeast.
Regarding crispiness, it might depend on your oven. You could bake them a couple of minutes longer, or place a pan filled with hot water at the bottom of your oven for the first 5 minutes of baking, and then remove it. I hope yu'll get them more crispy! :)
Chef I liked all your videos can u plz make a video on sourdough bread
I don't do sourdough, sorry. But there are many great tutorials on YT on that subject! :)
Yum😋😋
I wish you had cut one open, I wanted to see the inside. I made anothers you tuber recipe yesterday and it sucked. So i will try yours.
I hope you nail it this time! :)
Could you please send the recipe ,, how much of which ingredient. Also, you make no mention of sugar or that the water must be warm when adding the yeast to how much flour? Looks wonderful, but you could tell us the measurements and
The type of yeast, Just a constructive comment, the rolls look great! Many thanks for taking the time to post your item.
PHaig
Hello, the link to the recipe is in the video description! I used dry yeast (it is in the recipe), and water is tapped, about 25°C. Thanks!
I did everything you said mine came out like bricks...why....they looked great but like bricks. I did put the dough over night in the fridge after it grew could that of messed it up
I'm sorry to hear that. Yes, that was the problem, I hope next time you make them perfect, without fridge! :)
Do you have any place one can purchase a printed copy of your book?
No, I have only pdf version at the moment.
Hi Chef, I am just looking at your recipe, and wonder if 30 gram for a roll before baking is not a bit too small?
Hi, I like them small, but you can make them larger if you like!
@@pastrymaestra hahahahaha, i ust molded them. all i made 70gr. is ok, 1 i made 30 gram, hahahaha, tiny. hope they are as they look and taste in the video
Hey, any thoughts on best way to make a similar design on roll without stamp?
Hello, check my post, the link is in the description!
Actually amazed to see a "recipe" video without any measurements. Galling.
I'm also amazed to see that someone made an effort to write a sarcastic comment, but didn't listen to the video (I said that the link to the recipe is below), or clicked at the link in the video description where it says: "THE RECIPE IS HERE, so this is just for you: pastrymaestra.com/bread-and-rolls/kaiser-rolls/ 😉
Only REALLY galling thing here is - your monumental lack of intelligence! And no quotation marks here! Now, in the future, before you make a laughing stock of yourself again, FIRST CHECK THE DESCRIPTION of the video, OR watch (and listen!!) what the person in the video is saying.
Hi. Did you mention what temp for the water?
Edit: I went with 107 degrees
I usually take tap water, about 25°C.
Is there a printed recipe with quanities and directions?
Yes, the link to the recipe is in the video description! 😊
mmmm tasty
Are the finished rolls light as a feather? If not they're not New York Style!🤣
Kaiser just derive from latin Cesar, as is Czar in Russian.
Thanks for the recipe.
That makes sense, thank you! 🙂
How is the heat of the oven and from bottom and top or only the heat from bottom with fan or without please tell us
Hello Faida, thanks for watching! I am always baking without fan, with both, top and the bottom heater on!
Every now and then people call me Kaiser Roll since my name is Kaizer lol. Oh to be referred to as a loaf of bread lmao
Has anyone call you kaizer willhelm the second?
@@benyaminyaphiliandro2032 lmaooo a couple times actually 😂
Hi! Love it, but how long did you leave the dough to rise? Thanks!
Hello, leave it for about 30 - 45 minutes, until it doubles in volume! Thanks for watching! 🙂
@@pastrymaestra Thanks so much! I live in Colombia and we don't have Kaiser rolls, I used to eat them a lot in Holland (Kaiser brood) hehe
@@stanteacher943 I like them, too, enjoy! :)
I’ve tried this recipe twice now. Both times the dough is super runny like pancake mix. Tried different yeasts and flour same results. Maybe you can list the ingredient measurements differently.
measurements are confusing
Hi Frank, I'm sorry you didn't get a good result, but I asure you that the quantities of the ingredients in the recipe are correct. If you give it another try make sure you weigh all the ingredients as written. Flour and water in particular, because if your mixture was runny, that means that either you've put too much water, or not enough flour. Good luck! 🙂
No sugar amount in recipe . please reply . thank you .
Hi, there is no sugar in the recipe.
I used to have a Kaiser roll w butter a a cup of hot chocolate for breakfast in jr highs hool
Sounds yummy! 🥰
Where you bought the stamp
Online, I'm not sure where exactly.
@@pastrymaestra I 3d printed yesterday mine 🤩👋
@@bledisaliko wow, that is amazing! 😀
Hi I don't have the stamp, can I cut it with knife?
Thanks
Hi Candy, thanks for watching! 😊
You could cut it with knife, but you won't quite get the shape. It won't affect the taste though. 😉
You can check my post (the link to the recipe in video description), where I have explained how to shape Kaiser rolls without stamp - with photos, so give it a try! Happy baking! 😊
@@pastrymaestra Thank you so much for your prompt reply. I shall try tomorrow.
@@candyhwang2065 great, I'm sure you'll ace them! :)
I will be thrilled to see the final result if you are willing to share! ;)
You are adorable!
Hi chef, I just baked it and it turned out beautifully. How can I send you a picture of the rolls?
Hi Candy, I'm so happy for you! 😊 You can email me at info@pastrymaestra.com, or find me on Facebook or Instagram (links are in the video description) and dm me! Looking forward to your photo! 🤗
@@pastrymaestra noted thanks. My son and husband loved it so much😋
Real Kaiserbrötchen are folded five times. This is fake!
fake? you watched the video. How can it be fake? What a dumb comment.
She used a kaiser roll stamp but 5 if you hand roll it looks better.