INGREDIENTS

INSTRUCTIONS

about 15 to 20 minutes (I remove them from the baking sheet after 10
to 12 minutes and place them on an oven stone for the last 5 minutes
of baking). For steam, I use a spray bottle filled with ice water and
spray the oven walls 3 times during the first 10 minutes of baking.
Place the baked salt sticks on wire racks and spray lightly with ice
water immediately after removing them from the oven (gives them a  nice
sheen and a slightly harder crust). These rolls will not age  well in
the bread box, but can be frozen for a few days wrapped in  saran wrap.
Keep covered in wrap until fully defrosted, then unwrap  them and pop
them in a 400 degree oven for 3 to 4 minutes to refresh  them. Kaiser
Rolls: Add a second rise of one hour to the ball of  dough in the
covered bowl. After the second rise, cut and shape into  4 balls, cover
them and let them rest for 10 minutes. Using a roller,  roll out each
ball to a thickness of 1/2 inch and cut into 4 pie  shaped wedges. Form
each wedge into a round ball and flatten it with  the palm of your hand
to a 3 to 4 inch circle. Starting at the center  of the circle, use a
small, sharp knife to make 5 curved cuts in the  top of the dough, from
the center to the ends, penetrating about  halfway through the dough.
(Option - if you know how to form a kaiser  roll by stretching the
corners of the dough and wrapping the  stretched end around your thumb,
do so - I perform this technique  terribly, so I "cheat" by slicing the
dough). If you want a topping  of poppy or sesame seeds on the rolls,
brush them lightly with water  and sprinkle the seeds on them. Place
the rolls upside down on a  baking sheet, spread far apart, on a baking
sheet covered with wax  paper or parchment paper lightly oiled. Let
them rise upside down  until at least doubled in size. Note: the bigger
the rise, the  fluffier the roll, but also the more difficult to handle
in the next  step. After rising, gently roll up each roll into the palm
of your  hand and transfer it right side up to a lightly greased baking
sheet  (this requires a gentle touch so as not to puncture and deflate
the  risen roll). Arrange the rolls slightly apart, leaving room for
them  to rise in the oven. Bake at 400 degrees with steam for 15-20
minutes  until golden brown (see Salt Stick recipe for steam). For the
last 5  minutes of baking, I remove the rolls from the pan and finish
them on  an oven stone. After baking, place them on a wire rack, spray
lightly  with ice water, and let them cool. Note: These rolls are great
for  dinner, and also for breakfast with butter and jam. Heck, we eat
them  plain as snacks. From: Bud_Obermeyer on MSN.  Posted to
JEWISH-FOOD digest V97 #209 by Nancy Berry  <nlberry@prodigy.net> on
Jul 05, 1997

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