Recipe - German-Style Kaiser Rolls

1 One half tablespoon Active dry yeast; (instant)
or 2 T active dry yeast
2 One half cup Water
2 tablespoon Vegetable shortening
6 cup Bread flour; unbleached; (6
to 7)
3 Egg whites; at room
temperature
Seasoning that I use:
Ingredients are not in
specific
Measurements. They are
added to taste.
Dried rosemary
Basil
Granulated garlic
Garlic salt
medium chopped yellow or
white onion
Corn meal
Olive oil

Meringue the egg whites. Add water. Add shortening,salt, sugar and 3 C
flour. Add instant yeast. Mix well. Mix in enough flour to form a mass then
knead dough, either by hand or with KA until medium stiff. Go through the
regular process to proof the dough till doubled. The following procedure is
my personal style; you just need a flat surface to deal with it. Place
dough in halfsheet pan and spred out evenly. Brush with olive oil sprinkle
chopped onions evenly, sprinkle rosemar, basil, garlic and garlic salt.
Fold dough in thirds. With a dough scraper, chop the entire mass into
medium size pieces 1/2"1 1/2" being sure to spread the seasonings evenly
as possible. Using a scale, use handfuls of the dough to weigh a 7 oz.
pile, then transfer to a half sheet pan. One half sheet pan will hold 6
piles of dough. With each pile of dough, generally shape like a bun. With
each pile brush lightly with olive oil, vey lightly sprinkle corn meal
(almost as though it was to be used as a garnish) and garlic salt. Let
rise, then bake at 425 for approximately 25 minutes. The end product should
be crispy and appealing to the nose and the eye. The procedure sounds
complicated, but in reality, its not. You are just taking that dough,
adding the seasonings, chopping it up, then making cow pies. The Focaccias
that I have seen previously seem to have one solid piece of bread with some
seasoning on top. In my style, the seasonings are much more integrated. You
can eat it like a tear away bread. The key for the crisp crust is the egg
whites that have been meringued.

From: "Dan H. Erwin" dherwin@prairienet.org
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Betsy Openeer's bookTHE BREAD BOOK