Kaiser Rolls

Mixing the pate fermentee & getting the temperature just right...
The smooth dough after four minutes of machine kneading...
One hour ferment at room temperature...rise to 1 1/2 original size...then into the fridge overnight...
Next day, cut into pieces & dechill pate fermentee one hour prior to use...
Mixing dry ingredients & the barley malt syrup...
adding the pate fermentee & wet ingredients...
mixing for one minute to form dough into a ball...
Temperature should be between 77'-81' degrees after six minutes of machine kneading...
Smooth & not sticky...Ferment at room temperature for two hours...
Dividing into 2.25 ounce pieces...
& form into balls...let dough relax for 10 minutes...
Knotting the dough - first form a 6"-8" rope...
Knot dough in center & then take ends & pull them through circle again...
45 minute proof & then turn the rolls over & proof for another 45 minutes...
Poppy seeds & sesame seeds...
425' degree oven for first 10 minutes & mist oven walls to create steam...then reduced temperature to 400 for another 10 minutes...
Golden & beautiful...!
Flakey & moist...!
Very pretty!
A peek inside...
Finally - with orange marmalade...wonderful roll!

Next time I would definately make a bigger batch & make larger rolls for use in burgers & deli-style sandwiches...Delicious!