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Seeded Kaiser Rolls

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Ingredients
  Warm water 1 1⁄2 Cup (24 tbs) (105 Degree F / 40 Degree C)
  Active dry yeast 1⁄4 Ounce (1 Package / 1 Tablespoon)
  Sugar 1 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Egg 1 , beaten
  Salt 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Bread flour/All purpose flour 2 Cup (32 tbs)
  Milk 2 Tablespoon
  Poppy seeds/Sesame seeds 1⁄4 Cup (4 tbs)
Directions

Pour 1-1/2 cups water into a large bowl; stir in yeast and sugar until dissolved.
Set aside until foamy, about 15 minutes.
Add 1 tablespoon butter or margarine, egg, salt and 2 cups all-purpose flour; beat until smooth.
Cover with a dry cloth.
Set aside 20 minutes.
Add bread flour or all-purpose flour, 1/2 cup at a time, until dough pulls away from side of bowl.
Turn out on a lightly floured board.
Knead dough, adding flour as necessary, until smooth and elastic.
Clean and grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth.
Let rise in a warm place until doubled in size, about 2 hours.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a lightly floured surface.
Knead 5 times.
Divide dough into 8 equal pieces.
Grease 2 baking sheets.
Roll each piece of dough into a 10-inch rope.
Tie each rope in a knot.
Tuck 1 end of rope into center of knot.
Turn other end under knot.
Place rolls on greased baking sheet.
Brush rolls with milk.
Sprinkle generously with poppy seeds or sesame seeds; press seeds into rolls.
Cover with a dry cloth.
Let rise until light, about 45 minutes.
Preheat oven to 375F (190C).
Bake until golden brown and rolls sound hollow when tapped with your fingers, about 20 minutes.

Recipe Summary

Method: 
Baked

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