Kaiser Rolls

Title:
Kaiser Rolls

Yield:
1 Servings

Categories:
Bread
Machine,
Rolls




Ingredients:





 1 1/2 ts Yeast; bread machine


     2 c  Bread flour


     2 tb Powdered milk


     1 ts Sugar


     1 ts Salt


     2 ts Barley malt syrup; in health


          -food store


   3/4 c  Plus 2 Tablespoons water


          Poppy seeds; optional






 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@aol.com on Aug 15, 1997