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Kaiser Rolls Recipe


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     Kaiser Rolls

Category   Desserts - Breads
Sub Category   None
Servings   12 rolls

27 oz bread flour
4 tsp instant yeast
1 tbl fine sea salt
16 ounces (2 c) room temperature water
3 tbl vegetable oil
1 large room temperature egg
4 tsp barley malt syrup, honey, or sugar
For glazing-
1 large egg, lightly beaten
1 tbl of water
Pinch of salt

In the bowl of a stand mixer, whisk together the flour, yeast, and salt. Add the water, oil, egg, and barley malt and stir with a dough whisk or large wooden spoon. Move the bowl to the mixer, and mix with the dough hook on low until you have a smooth, cohesive dough, about 8 to 10 minutes.
Scrape the dough out onto a to a lightly floured work surface and hand knead it for about 30 seconds. Form the dough into a ball and place it into an oiled dough rising bucket or bowl. Cover with plastic wrap and let rise until doubled, about 60 to 90 minutes.
Line two baking sheets with parchment paper. Turn the dough out onto your unfloured work surface and press it into a 12 inch by 6 inch rectangle. Using a bench knife, cut the dough into 12 (6 inch by 1 inch) strips. Cover with oiled plastic wrap. Roll each strip into a round ball. Use kaiser press, pushing down most of the way but not cutting the dough all the way through. Place the rolls on the parchment lined baking sheets, about 3 inches apart. Cover with oiled plastic wrap, and let rise until nearly doubled, about 30 to 60 minutes. Preheat the oven to 350 degrees F with racks on the upper and lower middle of the oven.
When the rolls are ready, brush them with the egg mixture, and sprinkle with the poppy seeds. Bake the rolls for 30 to 35 minutes, rotating the pans halfway through, until golden brown. Transfer rolls to a wire rack to cool.

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