Kaiser rolls

 
                                Kaiser Rolls
 
 Recipe By     : From Ethnic Breads
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breadmaker                       Rolls
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  teaspoons     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
      3/4  cup           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.