Recipe - Kaiser Rolls

1 One half teaspoon Yeast; bread machine
2 cup Bread flour
2 tablespoon Powdered milk
1 teaspoon Sugar
1 teaspoon Salt
2 teaspoon Barley malt syrup; in health
food store
Three fourths cup 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 WilliamsSonoma ( 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.
Recipe by: From Ethnic Breads Posted to TNT Prodigy's Recipe Exchange
Newsletter by NotABNRML@aol.com on Aug 15, 1997