Kaiser Rolls

Ingredients

• Warm Water - 300 ml (1 + 1/4 cup)
• Flour - 550g (4 and 1/4 cups (loosely packed))
• Dough conditioner - 15g (2 tsp)
• Honey or sugar - 50g (1/4 cup sugar or 1/6 cup honey) *I use 30g of monkfruit
• Salt - 10g (1 + 1/2 tsp)
• Yeast - 5g (1 + 1/2 tsp)
• Butter or oil - 50g (3 1/2 tbsp) (slightly warm)
• Egg: 1 for egg wash before baking
• Optional poppy seeds, pumpkin seeds or other toppings

Directions

In a bowl, mix ingredients from water to butter or oil shaggy dough. I use my mixer, but you can mix with a wooden spool in a bowl. Pour mixture onto counter and kneed for 10 minutes. Once the dough is smooth, let rest for 10-minutes.

Divide dough into 10 pieces. (each around 97g)

Roll each roll into 6 inch cigar looking buns. Once all are rolled, roll each piece into longer pieces measuring about 18 inches.

Next, cross the dough loosely and make a knot. Tuck the two pieces one in the back and one in the front pinching the ends to form a knot in the back.

Place each roll on a cookie sheet with parchment paper. No need for non-stick sprays.

Let rise in warm space until doubled anywhere between 60 to 90 minutes. Pre-heat oven to 350.

At this time egg-wash the buns and sprinkle optional poppy seeds, pumpkin seeds or other seeds.

Bake for 25-30 minutes or until brown.

Photos to come. 😄