Try these homemade Kaiser rolls. You can make them smaller and serve as dinner rolls or larger for sandwiches or hoagie rolls. The crust is crunchy and the interior soft. They are delicious!
1 envelope (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), divided
2 tablespoons sugar, divided
3 tablespoons vegetable oil
1 teaspoon salt
3 1/4 cups all-purpose or bread flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds (optional)
In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 8 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 8 rolls.
This recipe is from The Best of Country Breads. I cut the original recipe in half and used my bread machine to make the dough. I followed the directions through the end of the first rise, then turned the dough out and formed the rolls. I did not have any poppy or sesame seeds on hand so I omitted them. The rolls began to brown too quickly in the oven so I placed a sheet of aluminum foil loosely over the top for the last 10 minutes of baking time. The rolls were wonderful; crusty outside and soft inside.