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Receta German Style Kaiser Rolls

Name: German Style Kaiser Rolls
Ingredients: 1 1/2 Tbsp. active dry yeast (instant) or possibly 2 Tablespoons active dry yeast; 2 1/2 c. water; 2 Tbsp. vegetable shortening; 6 c. bread flour unbleached, (6 to 7); 3 x egg whites at room temperature seasoning which I use: Ingredients are not in specific measurements. They are added to taste. Dry rosemary basil granulated garlic garlic salt medium minced yellow or possibly white onion corn meal extra virgin olive oil

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Ingredientes

1 1/2 Tbsp. active dry yeast (instant) or possibly 2 Tablespoons active dry yeast
2 1/2 c. water
2 Tbsp. vegetable shortening
6 c. bread flour unbleached, (6 to 7)
3 x egg whites at room temperature seasoning which I use: Ingredients are not in specific measurements. They are added to taste. Dry rosemary basil granulated garlic garlic salt medium minced yellow or possibly white onion corn meal extra virgin olive oil

Direcciones

Meringue the egg whites. Add in water. Add in shortening,salt, sugar and 3 C flour. Add in instant yeast. Mix well. Fold in sufficient flour to create a mass then knead dough, either by hand or possibly with KA till medium stiff. Go through the regular process to proof the dough until doubled.
The following procedure is my personal style; you just need a flat surface to deal with it.
Place dough in half-sheet pan and spred out proportionately. Brush with extra virgin olive oil sprinkle minced onions proportionately, sprinkle rosemar, basil, garlic and garlic salt. Fold dough in thirds. With a dough scraper, chop the entire mass into medium size pcs 1/2"-1 1/2" being sure to spread the seasonings proportionately as possible. Using a scale, use handfuls of the dough to weigh a 7 ounce. pile, then transfer to a half sheet pan. One half sheet pan will hold 6 piles of dough. With each pile of dough, generally shape like a bun. With each pile brush lightly with extra virgin olive oil, vey lightly sprinkle corn meal (almost as though it was to be used as a garnish) and garlic salt. Let rise, then bake at 425 for approximately 25 min. The end product should be crispy and appealing to the nose and the eye.
The procedure sounds complicated, but in reality, its not. You are just taking which dough, adding the seasonings, chopping it up, then making cow pies. The Focaccias which I have seen previously seem to have one solid piece of bread with some seasoning on top. In my style, the seasonings are much more integrated. You can eat it like a tear away bread. The key for the crisp crust is the egg whites which have been meringued.