about 15 to 20 minutes (I remove them from the baking sheet after 10 to 12 minutes and place them on an oven stone for the last 5 minutes of baking).
For steam, I use a spray bottle filled with ice water and spray the oven walls 3 times during the first 10 minutes of baking.
Place the baked salt sticks on wire racks and spray lightly with ice water immediately after removing them from the oven (gives them a nice sheen and a slightly harder crust). These rolls will not age well in the bread box, but can be frozen for a few days wrapped in saran wrap. Keep covered in wrap until fully defrosted, then unwrap them and pop them in a 400 degree oven for 3 to 4 minutes to refresh them. Kaiser Rolls: Add a second rise of one hour to the ball of dough in the covered bowl. After the second rise, cut and shape into 4 balls, cover them and let them rest for 10 minutes.
Using a roller, roll out each ball to a thickness of ½ inch and cut into 4 pie shaped wedges. Form each wedge into a round ball and flatten it with the palm of your hand to a 3 to 4 inch circle. Starting at the center of the circle, use a small, sharp knife to make 5 curved cuts in the top of the dough, from the center to the ends, penetrating about halfway through the dough. (Option - if you know how to form a kaiser roll by stretching the corners of the dough and wrapping the stretched end around your thumb, do so - I perform this technique terribly, so I "cheat" by slicing the dough). If you want a topping of poppy or sesame seeds on the rolls, brush them lightly with water and sprinkle the seeds on them. Place the rolls upside down on a baking sheet, spread far apart, on a baking sheet covered with wax paper or parchment paper lightly oiled. Let them rise upside down until at least doubled in size. Note: the bigger the rise, the fluffier the roll, but also the more difficult to handle in the next step. After rising, gently roll up each roll into the palm of your hand and transfer it right side up to a lightly greased baking sheet (this requires a gentle touch so as not to puncture and deflate the risen roll). Arrange the rolls slightly apart, leaving room for them to rise in the oven. Bake at 400 degrees with steam for 15-20 minutes until golden brown (see Salt Stick recipe for steam). For the last 5 minutes of baking, I remove the rolls from the pan and finish them on an oven stone. After baking, place them on a wire rack, spray lightly with ice water, and let them cool. Note: These rolls are great for dinner, and also for breakfast with butter and jam. Heck, we eat them plain as snacks. From: Bud_Obermeyer on MSN.
Posted to JEWISH-FOOD digest V97 #209 by Nancy Berry <nlberry@...> on Jul 05, 1997
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