Parmesan Kaiser Rolls

Submitted by Late Night Gourmet

"My recipe is based on the excellent Chowhound recipe, but with a few tweaks."

 

• Ready In: 2hrs 15mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄4 ounce active dry yeast
• 1 cup water, warm
• 3 cups bread flour
• 3 ounces parmesan cheese, freshly grated
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 tablespoon coconut oil
• 2 large egg whites
• 1 tablespoon olive oil
• 1 1⁄2 teaspoons poppy seeds
• 2 cups ice cubes

directions

1. In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water with sugar. Let sit until mixture bubbles, about 5 minutes.
2. Add flour, all but 1 tablespoon of Parmesan cheese, salt, and oil, and one egg white to yeast mixture and blend on low speed until dough pulls away from the sides of the bowl in one mass, about 5 minutes.
3. Knead the dough by hand until any remaining bits of flour and cheese are fully combined.
4. Remove dough from the mixing bowl, spray the inside of the bowl with cooking spray, then return the dough to the bowl. Wet the perimeter of the bowl with water and cover with plastic wrap, sticking the plastic wrap to the wet outside of the bowl. Allow to rise until doubled in size, about 1 hour.
5. Coat two baking sheets with cooking spray. After dough has risen, turn it out onto a clean surface. Divide dough into 8 pieces, roll them into a ball, and then press them down, evenly-spaced, into discs on the sheets. Allow the dough to rise until about double in size, about 1 hour.
6. Preheat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
7. Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds.
8. Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. The steam from the melting ice will create a crisper exterior to the rolls.
9. Bake for about 15 minutes or until golden brown. Transfer rolls to a wire rack to cool for at least 30 minutes.