here a recipe for kaiser rolls is harvey
From: Ramone@att.worldnet (Ramone)
Newsgroups: rec.food.cooking
Date: 24 Oct 1996 05:03:34 GMT
Organization: Your Organization
Message-ID: GERMAN-STYLE KAISER ROLLS, BROTCHEN OR WECK ROLLS

Kaiser & Brotchen are made from the same dough, but shaped differently.
Kaiser has the 5 sided pinwheel design, Brotchen are smaller & oval
shaped. In Buffalo, NY Kaiser rolls are glazed & sprinkled with
seeds, called Weck Rolls.

2 tbsp dry yeast
2 1/2 cups warm water (105-115 F)
2 tbsp solid shortening
1 tbsp sugar
2 tsp salt
6-7 cups flour
3 egg whites, stiffly beaten
1 egg white, beaten with cold milk for egg wash
optional: poppy seeds, caraway seeds, or sesame seeds for tops.

Proof yeast. Add shortening, sugar, salt & 3 cups of the flour. Beat
with dough whisk or heavy spoon for 2 minutes.

Fold egg whites into yeast mixture. Gradually add flour 1/4 cup at a
time, until dough forms a mass & begins to pull away from bowl. Turn
onto a floured surface. Knead, adding more flour as necessary, for
8-10 minutes, until smooth & elastic w/ bubbles.

Place in oiled bowl, turn to coat, and cover with damp towel. Let
rise until double, about 1 hour. Punch down, cover & let rise again
until double (about 45 minutes.)

Punch down & turn out onto lightly oiled surface.

For Kaiser or Weck: Divide dough into 18 (I made 16 which fit nicely
on 2 baking sheets) equal pieces. Use rolling pin to flatten each
piece into a 7 inch circle. Fold left side to center to form a flap.
Halfway down flap fold again to center to form another flap. Repeat
all the way around to make overlapping flaps. Lift the first flap to
ease the last flap underneath. Press center to seal the dough. This
design takes practice, but is easy once you get the hang of it.

Place rolls upside down on a well-greased baking sheet, 3 inches
apart. This helps them keep their shape. Let rise 30 minutes, turn
right side up, let rise 15 more minutes.

For Brotchen: Divide dough into 24 pieces. Shape each into an oval
about 3 1/2 inches long. Place on well greased baking sheet. If your
oven will not fit all at once, prepare half at a time, keeping rest
covered for 15 minutes. Flatten tops slightly. Cover & let rise 45
minutes.

Preheat oven to 425. Put a shallow pan on the bottom shelf of oven.

Lightly brush the rolls with egg wash. Sprinkle with seeds or coarse
salt if desired. Place 1 cup of ice cubes in the heated pan in oven.
Immediately put the rolls in and bake 15 to 20 minutes until golden
brown (internal temp will read 190). Remove & cool on racks.