Golden Kaiser Rolls

Method

1. 1

   Step 1: Mix the flour, water, egg, oil, sugar, yeast and salt into a firm dough and knead 10 minutes until smooth and elastic. A firm dough matters here because a slack one will blur the knot pattern as it proofs.

2. 2

   Step 2: Drape with a towel and leave until the dough has doubled, which takes 60 to 75 minutes in a warm kitchen. Divide into 8 equal pieces of about 95 g, round them and rest covered 10 minutes.

3. 3

   Step 3: Roll each ball into a 12-inch rope. Tie a loose overhand knot leaving two tails, bring the bottom tail up and tuck it through the center hole from underneath, then bring the top tail down and tuck it under the roll so you see a five-part star.

4. 4

   Step 4: Sprinkle a parchment-lined sheet with cornmeal and set the rolls on it star side down. Cover and proof 40 to 45 minutes until nearly doubled; proofing upside down keeps the folds from stretching open and disappearing.

5. 5

   Step 5: Heat the oven to 425F with a metal pan on the lowest rack. Flip the rolls star side up, brush them with the egg white wash and scatter a few sesame seeds over each.

6. 6

   Step 6: Pour 1 cup boiling water into the lower pan and bake 18 to 20 minutes, until the rolls are shiny golden brown, the bottoms sound hollow and the centers read 200F.

7. 7

   Step 7: Cool on a rack for at least 20 minutes so the crust firms up and the crumb finishes setting.

• #vegetarian
• #dairy-free
• #crowd-pleaser