Traditional Kaiser Rolls

Step 1

In the bowl of a stand mixer, add all of the ingredients except the salt and mix with the paddle for a minute or two on low speed.

Step 2

Add the salt and mix for one minute more.

Step 3

Switch to the dough hook and knead for about 10 minutes. Form the dough into a ball and place it into an oiled bowl and cover with plastic wrap.

Step 4

Let the dough rest for 2 to 2 1/2 hours until tripled in bulk.

Step 5

Divide the dough into 12 equal pieces (about 3 ounces each) and form into balls. Cover with oiled plastic wrap and let rest for 15 minutes.

Step 6

Place a steam pan on the bottom rack of the oven and a baking stone on a rack in the upper third of the oven. Heat your oven to 450 degrees F.

Step 7

Flatten the dough balls into 6 inch rounds. Lightly dust the circle with either white rye or rice flour.

Step 8

Place your thumb in the center of the circle and fold the 9 o'clock side over your thumb and press it into the center.

Step 9

Leaving your thumb in place, fold the 11 o'clock corner into the center and press it down on top of the first fold.

Step 10

Fold the 1 o'clock position over and press it into the center. Your thumb should still remain under the first fold.

Step 11

Fold the 3 o'clock position into the center and press.

Step 12

Fold the 5 o'clock position into the center and press.

Step 13

Finally, you will have a the remaining dough looking like a point. This is when you can remove your thumb.

Step 14

Fold the point under the first fold, in the space you were keeping open with your thumb, and press. Place the shaped rolls, folded side down on a damp towel that has been dusted with poppy or other seeds.

Step 15

Let the rolls rise until they are 3/4 proofed.

Step 16

Flip the rolls over, place them on a parchment lined baking sheet, fold side up, and let them rise for another 15 minutes.

Step 17

Add two cups of boiling water to the steam pan and close the oven door to let the oven fill with steam.

Step 18

Place the sheet pan with the rolls on top of the baking stone and bake the rolls for about 15 minutes, until they are a golden brown. Let cool on a wire rack.