Crusty Kaiser Hard Rolls
Yield: 20 Rolls
Temperature: 425 degrees F
Time: 15 to 20 minutes; 2 minutes
2 cups warm water (115 degrees F)
1 envelope dry yeast
1 tablespoon sugar
2 teaspoons salt
6 cups flour (approximately)
1 egg white, lightly beaten
1.Measure water into large bowl; sprinkle yeast over it, stirring until dissolved.
(I use Kitchenaid mixer with flat beater)
2.Add sugar, salt, and 3 cups flour.
Stir to mix; beat until smooth.
3.Stir in remaining 3 cups of flour, 1/2 cup at a time. (If mixer strains, knead last cup in by hand.)
4.Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes).
5.Place in large, greased bowl, and brush top with soft shortening.
Cover and let rise in warm, draft-free place until doubled in bulk (about 1 hour).
6.Punch down; turn onto lightly floured surface.
Divide dough in half; form each into roll about 10 inches long.
Cover and let rest 5 minutes.
7.Cut each roll into 10 equal pieces, and form into small balls.
Place about 3 inches apart on lightly greased baking sheet.
Cover and let rise until doubled.
8. Press with a Kaiser roll stamp or flatten with palm and score with razor blade across the full width of the roll.
9.Bake at 425F for 15 to 20 minutes.
Remove from oven; brush each roll with egg white, and return to oven for 2 minutes.