KAISER ROLLS
Source: America's Bread Book: 300 Authentic Recipes for America's Favorite Homemade Breads, Collected on a 65,000-Mile Journey Through the Fifty United States by Mary Gubser

2 pkgs. yeast
2 1/2 cups warm water, divided
1 small egg, beaten
2 tbsp. sugar
2 tsp. salt
5 1/2 cups flour, approximately
1 egg white beaten with 1 tbsp. water for glaze (optional)
poppy seeds (optional)

Combine yeast with 1/2 cup of the warm water, stirring until dissolved.

Add egg, sugar, and salt. Blend in remaining water and gradually add enough flour to form a soft dough. Knead on floured surface 5-8 minutes, adding more flour, if necessary. Place in a greased bowl, cover and rise to double (45 minutes).

Punch down and rise to double again.

Punch down, knead lightly and divide into 12-16 portions depending on how large you want your rolls. Roll each circle 1/4-inch thick. Fold edges of circle to the center (5 folds in all). When the final edge is folded, punch your finger firmly in the center to seal. Place 3/4-inch apart on baking sheet. Cover and rise to double 30 minutes.

Preheat oven to 425 F.

Brush rolls* with cold water and bake 20-25 minutes**.

*To make rolls shiny, brush with the egg white glaze just before baking and sprinkle with poppy seeds.

**If a crisper crust is desired, spray rolls with water 3 times during baking period.