Kaiser Rolls

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Published 2008

Scale Vienna dough to produce rolls of desired size. For sandwich-size rolls, use 5-lb (2300 g) presses to yield 2-oz (60 g) baked rolls.
Press the dough in the divider and separate the pieces, dusting them with light rye flour.
Round the units and let them rest.
Flatten the pieces lightly with the hands.
Stamp each roll with a kaiser roll tool. The cuts should go about halfway through the rolls. Do not cut all the way through.
Place the rolls upside down on boxes or trays sprinkled generously with poppy seeds or lined with canvas cloth. Proof.
Place right-side up on cornmeal-dusted baking sheets or peels. Place in the oven and bake with steam.

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