Kaiser rolls

Instructions

1. Step 1

   Put 500 g bread flour, 7 g instant yeast and 10 g granulated sugar in the bowl of a stand mixer, add 290 g warm water, 50 g eggs and 20 g vegetable oil, and run it on low speed, then add 10 g salt. The egg and oil make the crumb softer than a typical crusty roll. Move on to kneading once the dough has gathered around the dough hook.

   Mark step 1 as done

2. Step 2

   Raise the speed to medium and knead for about ten minutes. Kaiser dough needs to be strong and stretchy to hold its star-shaped folds as it rises. The dough is ready when it pulls away from the sides of the bowl, looks smooth, and stretches into a thin windowpane.

   Suggested time: about 10 minutes.

   Mark step 2 as done

3. Step 3

   Shape the dough into a ball, place it in an oiled bowl, cover it with plastic wrap, and let it rise in a warm spot for about an hour. The first rise lets the dough develop flavor and a light texture. It's ready when it has doubled and a fingertip pressed into it leaves a dent that stays put.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Turn the dough out onto the counter, press it gently to release the gas, and use a scale to divide it into eight equal pieces. Roughly shape each into a ball, cover with a towel, and let them rest for ten minutes. Dividing by weight means the rolls rise and bake at the same rate. The pieces are ready when they differ by no more than a few grams and have relaxed and softened.

   Mark step 4 as done

5. Step 5

   Roll each piece into a rope about 30 cm long, tie a loose knot in the middle, then tuck the long end through the center of the knot and loop the other end over the top to form five petals. This knotting method creates the signature star pattern without a stamp. The rolls are ready when, looking from above, you can clearly see five sections swirling around the center.

   Mark step 5 as done

6. Step 6

   Place the rolls pattern side down on a floured baking sheet, cover with a towel, and let them proof for about 40 minutes, then turn them pattern side up before baking. Proofing them upside down keeps the sections from stretching and blurring as they rise. They're ready when they've grown about one and a half times in size and feel soft as a pillow when touched lightly.

   Suggested time: about 40 minutes.

   Mark step 6 as done

7. Step 7

   Preheat the oven to 220°C and place an empty metal pan on the bottom rack to create steam. Steam keeps the crust moist for the first few minutes so the rolls can rise fully before the crust crisps. The oven is ready when it has reached temperature and the pan below is hot.

   Mark step 7 as done

8. Step 8

   Lightly brush the tops with 32 g beaten egg whites, then sprinkle with 10 g poppy seeds. The egg white gives the crust a shine and helps the seeds stick. The tops are ready when they have a thin, glistening coat and the seeds are evenly scattered.

   Mark step 8 as done

9. Step 9

   Put the baking sheet in the oven, quickly pour a cup of boiling water into the empty pan below, and close the door, then bake at 220°C for about 18 to 22 minutes. The sudden burst of steam creates a thin, crisp crust. The rolls are done when the crust is golden brown and the bottoms sound hollow when tapped.

   Bake at 220°C for about 18 to 22 minutes.

   Mark step 9 as done

10. Step 10

    Move the rolls to a wire rack and let them cool for at least twenty minutes before splitting them. The crumb needs time to set, and cutting too early leaves it gummy. They're ready when the bottoms are cool and the crust crackles softly.

    Mark step 10 as done