Title: Kaiser Rolls
Categories: Breadmaker Rolls
Yield: 1 Servings

1 1/2	ts	Yeast; bread machine
2	c	Bread flour
2	tb	Powdered milk
1	ts	Sugar
1	ts	Salt
2	ts	Barley malt syrup; in health food store
3/4	c	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. Posted to MM-Recipes Digest V4 #6

Recipe by: From Ethnic Breads

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