Kaisersemmeln

Instructions

1. Place all the ingredients except the butter in the food processor. Blend on a low setting for 5 minutes.
2. Add the butter in small pieces. Knead at medium speed for approx. 8 minutes. Use a window test to check that it is kneaded firmly enough.
3. Shape the dough into a ball and leave to rise for 2 hours in a bowl covered with cling film.
4. After 2 hours, divide the dough into portions weighing approx. 92 g and grind into balls.
5. Spread the balls evenly on a lightly floured cloth on a wooden board, dust with flour and cover with cling film. Leave to rise for 30-45 minutes.
6. Fold the rolls and leave to rise on a baking tray with the star facing downwards for 30 minutes. Then leave to rise for a further 15-30 minutes with the star facing upwards. You can find a very good video on how to fold them correctly on YouTube.
7. In the meantime, preheat the oven with pizza stone on the lowest shelf to 230 °C humid top/bottom heat (top/bottom heat with drops on the sign, the hidden fan should be significantly quieter than usual).
8. Preheat a container on the oven floor to generate steam. Personally, I always just use a baking tray and clamp it between the floor and the bottom shelf of the oven. (You can just about balance it on the rails for the trays)
9. Boil some water and keep it ready in a cup.
10. Place the rolls on a baking tray with the star facing upwards. Spray with 3-4 splashes of water and place in the oven.
11. Now quickly pour the boiling water onto the tray under the pizza stone and quickly close the oven.
12. Leave to bake for approx. 10 minutes.
13. Open the oven door briefly, remove the steel container and reduce to normal top/bottom heat at 210 degrees.
14. Bake until the desired browning is achieved.
15. Remove from the oven, sprinkle a few drops of water over the still-warm buns to give them the right shine and leave to cool.