Kaiser rolls

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Yeast; bread machine
2 cups Bread flour
2 tablespoons Powdered milk
1 teaspoon Sugar
1 teaspoon Salt
2 teaspoons Barley malt syrup; in health food store
¾ cup Plus 2 Tablespoons water
Poppy seeds; optional

Directions

ADD ALL ACCORDING TO BREAD MACHINE MANUAL, EXCEPT FOR POPPY SEED. WHEN DOUGH CYCLE ENDS, REMOVE DOUGH AND DIVIDE INTO 8 PIECES. ROLL EACH INTO A BALL AND PRESS EACH BALL INTO POPPY SEED. PLACE SEED SIDE UP ON A BAKING SHEET. WITH A SHARP KNOFE OR BAKERS LAME SCORE 3 SEMICIRCLES FROM CENTER.

LET RISE 30 MINUTES OR TILL DOUBLED AND PLACE IN PREHEATED 450 OVEN.

IMMEDIATELY UPON PLACING IN OVEN..LOWER TEMPERATURE TO 375. BAKE 15 MINUTES OR TILL DONE.

NOTES : I make an egg wash of 1 egg white and 1 tablespoon of water. I brush the rolls before baking and half way through again. This gives a lovely crusty texture. Barley Malt syrup is a must. Any GNC nutrition center or health food store stocks it or can get it. I use this in place of 1 tablespoon of water in ALL bread machine recipes. It extends a rich unique bready flavor. I make lots of French, Italian breads and Kaisers. I found a bakers Lame in Williams-Sonoma ( catalog only). It is a very thin sharp blade with a slip case that scores bread and will not deflate the loaf or drag like a knife.

Recipe by: From Ethnic Breads Posted to TNT - Prodigy's Recipe Exchange Newsletter by NotABNRML@... on Aug 15, 1997

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