Kaiser Rolls require time and pre-fermented dough called pâte fermentée. This is a portion of dough made several hours ahead, left to ferment in low temperature and used as one of the components of the main dough. Pâte fermentée is crucial because improves the flavour and texture of the rolls. This is super important to ferment pâte fermentée at least overnight. 2 hours process in room temperature can be sufficient when you're in a hurry but doesn’t improve the flavour of the rolls leave them a bit flat and usual. The original method for shaping the rolls by overlapping the folds may be difficult to teach therefore many people to use a store-bought roll cutter. I use a knotted roll method which is a bit challenging but quite fun. Find the recipe here…