Kaiser Roll

{170 g} 6

Rolls 106g each

{341 g} 12

rolls 53g each

DOUGH

361 g

ap flour(!100.0% !)

1 1/2 tsp {6.0 g}

instant yeast(!1.7% !)

1 1/2 tsp {6.2 g}

sugar(!1.7% !)

1 tsp {6.0 g}

salt(!1.7% !)

{50 g} 1

large egg(!13.9% !)

28 g

unsalted butter, softened(!7.8% !)

190 g

lukewarm water(!52.6% !)

647 g 1630 Calories

Total(!252 Calories/100g !)(!179%!)

TOPPING

14 g

milk

18 g

poppy or sesame seeds

Instructions Mix, then knead together all of the dough ingredients — by hand, stand mixer, or in the bucket of a bread machine programmed for the dough cycle — to make a smooth, supple dough. 10-15m.

Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until noticeably puffy, about 1-2 hour.

Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into six equal pieces.

Roll into long rope and knot.

Dip into milk then into poppy seeds.

Place on tray then place in oven with 500ml boiling water in a separate pan for 45-60m.

Towards the end of the rising time,remoove tray and preheat the oven to 425F/218C.

Bake the rolls for 15 to 17 minutes at 425F/218C, or until they’re golden brown and feel light to the touch. Remove them from the oven, and cool on a rack.

Cheese Variation

Preheat oven to 375F/190C, after 2nd rise. Top each bun with sliced or grated cheese, 30g per bun. Bake for 25min.

Serve rolls warm, or at room temperature. Store leftover rolls, well wrapped, at room temperature for a couple of days; freeze for longer storage

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