Kaïser Rolls

Mix together all dry ingredients in the bowl of a standing mixer. Set aside

Heat water to about 90°F (30°C) & set aside.

Melt butter and set aside.

Preheat the oven to 425°F (220°C)

Pour the melted butter and warm water into the mixing bowl with your dry ingredients.

Add one of your two eggs to the mixing bowl. Using the dough hook attachment, or you know, your hands, knead the dough until a soft, smooth ball forms.

Grease a large bowl, and set your dough ball on the bottom of the bowl. Cover the bowl with either plastic wrap or a clean kitchen towel and rest in a warm spot until double in size, about 30 minutes.

Grab a scale and weigh the dough. Divide that total weight of your dough ball by 6 and begin to cut your dough into 6 equal pieces. This should be around 115g each.

Shape each roll into a ball and allow to sit under plastic wrap or a clean kitchen towel for another 20 minutes.

Roll out each dough ball into a rope about 12 inches long. Wrap the rope around your hand once and then pull the remaining length through the hole where your hand was. Rotate and pull the rest of the rope through the hole continuing this move for four or five rotations, until the dough is braided through and around the hole. It should look somewhat like a crown by the end.

Continue this with the rest of your dough balls. Then place the rolls on either a lightly greased parchment lined baking sheet or silicone mat lined baking sheet.

Beat 1 egg and a splash of cold water together in a small bowl. Using a pastry brush, paint the top of each roll with your egg wash mixture.

Optional: next sprinkle the tops with either sesame seeds, poppy seeds, or both.

Bake your rolls at 425°F (220°C) until golden brown. About 20 minutes.

Rest your rolls on a wire rack for about 20 minutes before serving.

These rolls will keep for about 3 days.