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Kaiser Rolls

2 cups warm water
1 ounce compressed yeast or 1 1/2 T. dry yeast
1 1/2 pounds high-gluten bread flour
1/2 ounce (or 1 T.) salt
1/2 ounce (or 1 T.) sugar
1/2 ounce (or 1 T.) melted butter or oil
1/2 fluid ounce (or 1 T.) egg white

Whisk yeast into water. In a bowl, combine flour, salt and sugar
and mix well. Whisk butter and egg white into yeast mixture and
stir into flour mixture. Mix in a mixer fitted with a dough hook
on medium speed for about 10 minutes until smooth and elastic.
Cover and ferment about an hour or until double.

Deflate and divide into 1/2 pound pieces. Round and bench proof
10 minutes. Deflate and divide each piece into 6 equal pieces.
Round, dust each piece with flour, and bench proof for 10 minutes.

Press each with a five-arc Kaiser stamp. Egg wash each and invert
into poppy or sesame seeds. Place on pans, cover with plastic,
and proof until doubled.

Bake in a pre-heated 400-degree oven with steam for about 15 minutes.


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