Instructions

1. Heat 3/4 cup of water until it becomes warm. In a mixing bowl or blender, place 3 cups of unbleached all-purpose flour, 1 1/2 tsp. of instant yeast, 1/2 tsp of sugar and 1/3 tsp. of salt. Blend for 30 seconds. Gradually add the warm 3/4 cup of water, 2 tbsp. unsalted butter and 1 egg. Mix for two minutes. Add more water if the dough is still lumpy and blend for another two to three minutes until smooth.

2. Butter a bowl that has enough space for your dough to rise. Roll your dough in the buttered container until all the dough sides become covered with butter. Cover the bowl with plastic wrap and allow the dough to sit until it doubles in size; about one hour.

3. Punch and knead down the dough with your hands, and divide into equal pieces. Using a rolling pin, flatten each section into a 7-inch circle. Fold the left side of each circle to the center, which will form a flap. Fold the right side to the center, creating another flap. Repeat with each of the four sides to make overlapping flaps. Using your thumb, press the center of each circle to seal the dough.

4. Put the formed rolls upside down on a oiled baking sheet, three inches apart. Allow the rolls to rise for 30 minutes, turn them over, and let the other side rise for 15 minutes. Whisk 1 egg yolk in a small bowl. Paint the outside of the rolls with the egg yolk using a pastry brush. Sprinkle the rolls with poppy or sesame seeds.

5. Insert the baking sheet with the rolls into a preheated oven, set at 425 degrees. When the bread has fully risen, pour 2 cups of hot water into a separate pan in the oven. Close the oven door to capture the steam, which will create the chewy crust of the Kaiser rolls. Open the oven door again, and using a spray bottle, spray the oven walls with water. Close the oven door to keep the steam in. Repeat this process twice during the first 10 minutes of baking. Bake the Kaiser rolls for 15 to 20 minutes, or until they turn golden brown.