Cooking in progress....

Semmel Rolls- (Bavarian Bread Rolls)

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.8388
Energy (kCal)3010.481
Carbohydrates (g)567.5808
Total fats (g)30.19
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure 4 1/2 cups of flour into a mixer bowl. | 2. Add the yeast, sugar, and salt. Stir to blend well. | 3. Pour in the warm water and malt extract. | 4. Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms. | 5. Add the egg, egg white, and shortening. | 6. Beat together until the mixture is smooth. | 7. Switch to dough hook. | 8. Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking. | 9. Knead the dough with dough hook for 8-10 minutes. | 10. Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour. | 11. Uncover the bowl and punch down the dough with your fingers tips. | 12. Cover the bowl and allow the dough to double in volume again, about 45 minutes. | 13. Place the dough on work surface and loosely roll it into a 12-inch long cylinder. | 14. With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls. | 15. Cover loosely and allow to relax for 5 minutes. | 16. Flatten each roll with your hand to about 1/2 inch thick. | 17. Dust lightly with cornmeal. | 18. With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet. | 19. Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled. | 20. In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees. | 21. Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water. | 22. Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water. | 23. Place the pan of rolls on the middle shelf of the hot oven. | 24. After three minutes lightly spritz the oven walls with water. | 25. Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes. | 26. Remove the rolls from the oven and cool on cooling rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bread flour 5 1/2 cups divided 2720.135 546.5136 90.2693 12.5081
    yeast 1/4 ounce 13.1116 1.4472 1.6925 0.0638
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    salt 1 1/2 1/2 - - - -
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    molasses 1 teaspoon unsulphered 20.3604 5.2467 0.0 0.006999999999999999
    egg 1 71.5 0.36 6.28 4.755
    egg white 1 17.16 0.2409 3.597 0.0561
    shortening 1 tablespoon 113.152 0.0 0.0 12.8
    cornmeal - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

    Similar Recipes by Processes Similar Recipes by Category Composition