|Unsifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Granulated sugar||2 Tablespoon|
|Active dry yeast||Ounce (1 Package)|
|Margarine||3 Tablespoon, softened|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Egg white||1 (At Room Temperature)|
|Melted butter||1 Tablespoon|
|Kosher salt/Other coarse pure salt||2 Teaspoon|
|Caraway seeds||2 Teaspoon (Adjust Quantity As Per Taste)|
Combine 1 1/3 cups flour, sugar, salt and dry yeast in a large bowl.
Gradually add hot water, mixing as you go, then beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally.
Add egg white and another cup of flour (enough to make a thick batter).
Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto a lightly floured board.
Knead until smooth and elastic, 8 to 10 minutes.
Place in greased bowl and turn to grease top.
Cover and let rise in warm place until double in bulk, about 45 minutes. (Test by pushing fingers into top of dough. If indentation remains after fingers are removed, dough is ready.)
Punch down dough and turn onto floured board.
Knead gently for a minute or two.
Divide dough into 2 ounce pieces (a little less than 1/4 cup).
You should have about 16 pieces.
Form pieces into balls.
Let them stand, covered, on the board for 15 minutes.
Many modern rolls are shaped by machine and have a different form, but this is how to form the rolls the "correct," or old way.
Swab a small amount of melted butter on top of each round.
Using a 1/2 inch dowel (use the handle of a wooden spoon), press across middle of each round firmly, almost to the board.
Then make another crease at right angles to first crease, forming 4 equal segments.
Dough, where pressed in center, will now be thin enough to almost see through it.
Gently squeeze each creased roll back together with hands.
Place, buttered surface down, on greased baking sheet.
Repeat with each roll.
Cover rolls and let rise in warm place until double in size, about 35 minutes.
Mix coarse salt with caraway seeds (adjust amounts to suit taste).
Rub through fingers to combine flavors.
Turn each risen roll face up.
With a pastry brush, lightly brush top of each roll with water, then sprinkle with caraway salt mixture.
Place pan containing 1/2 inch water on bottom rack of oven. (This creates steam, which will allow rolls to bloom, which means just what it sounds like: The quartered segments will spread out gently like a flower, with a rounded rather than a peaked top.)
Place rolls on rack above (or put one pan beside pan of water, if necessary).
Bake in a preheated 375°F oven 25 to 30 minutes.
Open oven door carefully; the steam is hot.
Cool rolls on racks, then store in as dry a place as you can find.
Do not store in refrigerator, or they will weep and become soggy.