Oh, man. Where have these kaiser rolls been all my life? I am kicking myself for not making these when I first bought The Bread Baker's Apprentice over a year ago. To be honest, I was intimidated by the knotting process needed to get that characteristic look, so I never made them. As it turns out, it is super easy to make these and they taste absolutely amazing.
1. The pate fermentee will keep in the fridge for three days, by which time it develops an amazing flavour that makes for a great kaiser roll. I make a double batch, use half right away, then keep the other half to make more buns a few days later (or French Bread).
2. I also made small 2 oz buns for the kids' lunches. They loved them, and the buns baked up in about 15 mins.
3. I find 20 mins is enough time to bake the large 4 oz buns.
4. When making a double batch, I place two sheets of buns in the oven on the second lowest and second highest shelves, then rotate halfway through.
1. I subbed an equal amount of soy yogurt for the egg. I have also made them with no egg substitute. Both ways are fine, though the yogurt does enrich the dough and make it slightly more tender.
2. I brush the rolls with soy milk (instead of water) before sprinkling with seeds just to get a darker crust.