KAISER ROLLSSource: 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 Gubser2 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.
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