Kaiser Rolls

By kaydeis

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp instant yeast
• 1 1/2 tsp sugar
• 1 1/4 tsp salt
• 1 large egg
• 2 Tbs unsalted butter
• 3/4 cup water

Preparation

Step 1

1. Bread Machine Method: place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.

2. Shaping: transfer the dough to a lightly greased work surface, and divide it into six equal pieces. See video on the "source" page for instructions.

3. Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Turn the rolls cut-side up. Dip tops in milk and coat with Weck topping, if desired.

4. Bake the rolls in a pre heated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack. .Yield: six large Kaiser rolls.

Servings: 6

Nutrition Facts
Nutrition (per serving): 281 calories, 47 calories from fat, 5.3g total fat, 45.4mg cholesterol, 499mg sodium, 99.3mg potassium, 49.2g carbohydrates, 1.9g fiber, 1.3g sugar, 7.9g protein, 7.5 points.

Source
Web Page: http://blog.kingarthurflour.com/2008/02/28/all-tied-up-shaping-kaiser-rolls/

Author Notes
For shaping procedure, see video above