The Fundamental Techniques of Classic Bread Baking's Kaiser Rolls

Ingredients

• 812 grams /1 pound 12 2/3 ounces bread flour
• 430 grams / 15 1/8 ounces water
• 41 grams / 1 1/2 ounces eggs
• 29 grams / 1 ounce fresh yeast
• 19 grams / 2/3 ounce vegetable oil
• 16 grams / 1/2 ounce malt syrup
• 19 grams 2/3 ounce salt
• 18 grams / 2/3 ounce sugar

Directions

1. Set up your mise en place. Add the bread flour, water, eggs, yeast, vegetable oil, and malt syrup to the bowl of a stand mixer fitted with the dough hook. Mix on low for about 4 minutes, just until everything comes together.
2. Add the salt and sugar, turn the mixer up to medium, and continue mixing for about 8 minutes. The dough should start clearing the bowl, feel stretchy, and push back a bit when you pull on it.
3. Coat a large bowl or container lightly with oil. Transfer the dough into it, cover with plastic film, and leave it to ferment for 1 hour.
4. Dust a clean, flat work surface lightly with flour. Take off the cover and portion the dough into 12 rounds, each 115-gram / 4-ounce, on the floured surface. Cover them with plastic film and let them rest on the bench for 15 minutes.
5. Line two sheet pans with parchment paper. Uncover the dough, and add a little flour to the work surface if it needs it. If you have a kaiser roll stamp, press it into the center of each roll. If you are shaping by hand, gently press each piece to release some gas, then shape each round into a baguette about 12 inches long. Work with one piece at a time: make a loop, crossing the ends so the right end sits underneath. Bring that right end up over the middle of the loop, then tuck it under in the same direction. The left loop will now point to the right. Bring the left end up and through the center opening, then join it with the other end. The finished roll should look a bit like a rosette. Arrange 6 rolls, seam side down, on each prepared pan. Cover with plastic film and let them proof for 1 hour.
6. About an hour before baking, heat the oven to 400 degrees.
7. Remove the plastic film and place the rolls in the hot oven. Bake for 22 minutes, until they are crisp and golden brown.
8. Take the rolls out of the oven and move them to wire racks to cool.