Kaiser Rolls recipe, and the Arrogant Bastard..

This is the recipe I've been using the past few times for my sandwich Kaiser rolls. I love 'em! They seem to stay soft and delicious for a really long time, too.. which I think is a bit odd, compared to my regular bread loaf, which starts to go hard after three or four days.

This is from King Arthur's site:

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons (9 grams) instant yeast
• 1 1/2 teaspoons sugar
• 1 1/4 teaspoons (9 grams) salt
• 1 large egg
• 2 tablespoons unsalted butter
• 3/4 cup (177 grams) warm water

Manual Method:In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.

Shaping:Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and then flatten them into 7" discs. Working with one ball of dough at a time, shape the balls of dough into 5 sided pentagon shapes, by folding the edge of the disc up towards the middle of the disc, equally, on five edges. Repeat with the remaining rolls. Dip the tops into whatever topping you like, for instance, poppy seeds as shown below..

Like this:

This photo shows a 1/2 risen roll, flipped upside right..

Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume, flipping them right side up a few minutes before baking so as to allow the tops to get rounded and not be flat from being upside down.

Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.Yield: six large kaiser rolls.. like these:

Arrogant Bastard.

This is a beer I had once in Denver, CO two years ago and have feared ever since. Ever since this year, I should say. That year in Denver, on a trip to the Great American Beer Fest with my faithful companion Jody, I had a pint of Stones 'Arrogant Bastard' at Falling Rock tap house. That beer beat me up, kicked in my face, spit in my eye, and threw me out of the bar. I could not finish it. It was so arrogant. Down right cruel, in fact. It was liquid sandpaper. It was the beer drinking equivalent of consuming a hand grenade. It was the beer drinking simile of trying to toss back a pint of running chain saw.

And, apparently, it was all bologna. I've had Arrogant Bastard since then.. In another bar, at my house, at the same bar, Falling Rock in Denver, 2009 in fact.. I've had Oaked Arrogant Bastard, and I've had Double Bastard, also at GABF. All have not measured up. I have not had had the same reaction to a beer as I had that first time with the Bastard in Denver. Was that a bad batch? Was that a *good* batch? Was that a particularly *mean* batch? Was that a special brew made just for the guests at Falling Rock at that particular moment? I don't know, but no beer since then has owned me as hard as that one did two years ago. And not tonight, either. 

Tonight's Arrogant Bastard was a fairly straightforward beer.. yeah, it was a little on the coarse hoppy side, but other than that, fairly standard. Dark Mahogany in color, not much head remained after the gentle pour of this bomber into a 22oz snifter. Take note of the photo. Again, it had an above-average hop aggressiveness, but it wasn't mean. I mean, my wife surely wouldn't drink this one, but I didn't think it was over the top. It got better, tastier, after it warmed up a bit. Stone Brewing won't tell you the particular hop variety, but it's one of those high cohumulone types. And this time, I drank it all. And I enjoyed it. Relished it, even. It was a good beer.  I lived to tell the tale, and would certainly drinnk another without fear. 

But now what? Before, I had a beer I knew could beat me. Something that took me out of the game once, and surely could do so again.. but I guess that one was a fluke. What's a fellow to do now? Where's my challenge? I feel a bit let down, actually.. like I've crested the mountain and am now relaxing on the walk down the other side.. 

I need another arrogant beer. I need a bigger, better, meaner bastard. Something to fear.. any suggestions?