Kaiser Rolls

This is a bread machine version of a classic.

Place all of the ingredients into the pan of your machine, program the machine for dough and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency. It should be quite stiff but not "gnarly;" adjust its consistency with additional flour or water as necessary. Allow the machine to complete its cycle.

Shape the dough: Transfer the dough to a lightly greased work surface, and divide it into 6 equal pieces. Shape the pieces into round balls and place them on a lightly greased or parchment-lined baking sheet. If you have a kaiser roll stamp, center it over each ball of dough. Press down firmly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape will disappear as the roll bakes: if you cut too deeply (all the way through), the roll will form "petals" as it rises, and look like a daisy not a kaiser roll!

Place the rolls cut-side down (yes_cut side down!) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes - 1 hour, or until they've almost doubled in volume. Turn the rolls cut-side up. Dip the tops in milk and coat with poppy or sesame seeds, if desired.

Bake the rolls in a preheated 425°F oven for 15-17 minutes, or until they're golden brown. Remove from oven and cool on a wire rack.

Cookbook Section: Breads / ID: 174

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