On Feb 1, 1:37*pm, "Michael Kuettner" > wrote:
> "Jim Elbrecht" schrieb :
>
> >I want to make some mini sub rolls today. * I feel like a Kaiser roll
> > type with a crusty exterior and a bit of a yeasty flavor.
>
> > But I don't use sourdough and most of what I see online uses either
> > sourdough or a poolish of some sort.
>
> > Does someone have a recipe up their sleeve that might be fit the bill?
>
> There's no sourdough in a Kaisersemmel.
> Making the real thing is a lot of work (the dough has to be worked 5 times
> before it's ready).
> That's the bad news. The good news : You need diamalt for the dough ;-)
>

How do you get the "pinwheel" shape on top?