Kaiser Rolls (Homemade Bread Buns)

Growing up in a Jewish household, we never had white sliced bread.
No. Seriously. Never. We had challah. Or onion rolls. Or pumpernickel. But white sliced? Never. The first time I tried white sliced bread was at a non-Jewish friend's house. Slathered with mayonnaise and bologna... I really didn't get the appeal.

30 years later, and I am still a rather large bread snob. The thing is, we've now moved to a predominately Italian area - which is an amazing place to be if you're looking for pizza, but not the best place to find a babka, let alone some kosher bread.

Good thing I like to cook.

Bread baking really isn't my forté, but I never stop trying new recipes and new techniques. It turns out that some of my favourites are actually some of the easiest to make. I recently started to perfect my pumpernickel, and last week I came across a really awesome Kaiser roll recipe. Slightly dense inside, crisp outer crust, bathed in eggwash and poppy seeds - they are incredibly reminiscent of the ones that I had in my school lunches as a kid.

These make excellent burger buns, or hearty sandwich bread alternatives. They are slightly dense and are a great base for something saucy, like a lentil sloppy joe or some pulled-pork style jackfruit.



Homemade Kaiser Rolls
a.k.a. Easy Bread Buns
a.k.a. The Most Excellent Burger Buns
recipe adapted from Taste of Home

ingredients

8g active dry yeast
1 cup warm water (110°F)
1 tbsp sugar
1/4 cup canola oil
1 tsp salt
3 cups AP flour

1 egg (or 1tsp cornstarch if vegan)
2 tbsp. water
poppy and/or sesame seeds (for sprinkling)

method
In a large bowl, dissolve yeast in warm water. Add sugar and oil. Let stand for 10 minutes. 

Mix the flour with the salt. Add flour mixture a little at a time until it is all combined. If dough is extremely sticky, add up to 1/4 cup more flour.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 
Punch dough down. Turn onto a lightly floured surface; divide into 6 to 8 pieces. Shape each into a ball. Place 2 in. apart on a parchment lined baking sheet. Cover and let rise until doubled, about 30 minutes. 

Meanwhile, preheat oven to 400°F. 
Beat egg and cold water; brush over rolls. 
Sprinkle with poppy and/or sesame seeds. 

Right before placing in oven, slash tops with a lame, razor, or very sharp knife.
Bake at 400°F for 15-20 minutes, or until golden brown. 

Allow to cool fully before slicing. 

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