*  Exported from  MasterCook  *

                               Kaiser Rolls

Recipe By     : From Ethnic Breads
Serving Size  : 1    Preparation Time :0:00
Categories    : Breadmaker                       Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     yeast -- bread machine
   2      cups          bread flour
   2      tablespoons   powdered milk
   1      teaspoon      sugar
   1      teaspoon      salt
   2      teaspoons     barley malt syrup -- in health food store
     3/4  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.

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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.