For over-stuffed sandwiches or hamburgers, these are the perfect rolls. Their crisp outside texture and soft interior will make them one of your favorites. This recipe will make 4 large (5-6 inches), or 6 medium (3-4 inches) size rolls.

Ready

• 1 ½ teaspoons instant yeast
• 1 teaspoon sugar
• 3 cups Unbleached All-Purpose Flour
• 1 ¼ teaspoons salt
• 1 large egg at room temperature, slightly beaten
• 2 tablespoons unsalted butter at room temperature (some extra for greasing bowl)
• ¾ cup water, 110º to 115º F (separated into ¼ cup and ½ cup)
• 1 large egg beaten with 1tsp water for glaze
• Sesame or poppy seeds

Set

• Mixer with dough hook
• Baking sheets (non-insulated) with parchment or silpat.
• Old baking sheet
• Spray bottle with water
• Pastry brush

Go

1. In small bowl, “proof” yeast by taking ¼ cup of the water (at right temperature: 110º to 115º F) and adding sugar, and yeast. Let set for a couple of minutes. It should bubble and foam. If it does not your yeast may be old. Start over with fresh yeast.
2. In the bowl of your electric mixer, add flour, and salt, stir to combine.
3. Turn mixer on low and add egg, butter, remaining water and yeast mixture.
4. Continue stirring, scraping down sides frequently, until the dough forms a cohesive mass and begins to clear the sides of the bowl.
5. Knead for 5-7. The dough should still be tacky but not terribly wet.
6. Knead the dough for 5 minutes, then allow it to rest for 10 minutes. The dough should be smooth and supple.
7. Place the dough in a greased bowl, and turn over a few times to give dough a slight film of butter, cover with towel, and allow to rise in warm place until doubled in size, approximately 1 hour.
8. Transfer the dough to a lightly greased work surface, and divide it into 4 equal pieces (large) or six equal pieces (medium).
9. Roll each of the pieces into about a 9-inch rope.
10. Form a loose over-hand knot in dough. You should have two protruding ends a couple inches long.
11. Take the “over end” and wrap around, up and through center.
12. Take the under end and bring up, over and down through center. Push down to seal.
13. Place finished shaped rolls on prepared baking sheet.
14. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume.
15. With half hour through rising, preheat 450°F oven with baking stone or old sheet pan on bottom shelf.
16. When rolls have risen, brush with egg glaze and sprinkle with sesame or poppy seeds.
17. Place rolls on middle rack in oven.
18. Spray water on lower baking sheet and sides of oven and quickly close the oven door. Do this procedure again 5 minutes through baking.
19. Bake for a total 10 to 15 minutes, or until they’re golden brown (or internal temperature of 200°F).
20. Remove them from the oven, and cool on a wire rack.

What you should know

If you like a softer exterior, omit water spraying procedure.