Poppy Seed Kaiser Rolls

Yields: 6-8 rolls

Ingredients:
1¼ cups plus 1 tablespoon water
1 tablespoon sugar
1¾ teaspoons active dry yeast (1 package)
2 eggs
1 tablespoon vegetable oil
1 teaspoon plus 1 pinch kosher salt
4-6 cups bread flour
2-3 tablespoons poppy seeds

Procedure:
1. In a large bowl, combine 1¼ cups water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

2. Add 1 egg, oil, 1 teaspoon salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.

3. Line two baking pans with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 3" pieces, then roll each into a tight ball. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and rest for 10 minutes.

4. Preheat oven to 375°F. Using a rolling pin, roll buns into flat ½ thick disks. Mix remaining egg with a pinch of salt and a tablespoon of water, and brush onto surface of disks, reserving egg wash that remains. Fold edges of disks into the center, making 5 folds in all (creating a pentagon-shaped roll). Place on prepared pans and proof 15 minutes.

5. Gently brush proofed rolls with remaining egg wash, sprinkle with poppy seeds, and bake until golden brown, about 15-20 minutes. Cool completely.



Book: " The Everything Bread Cookbook"
Book Author: Leslie Bilderback
Publisher: Adams Media

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