Kaiser Rolls

Softened the butter at room temperature.

Warmed the water to 40°C.

Combined the flour, salt, yeast, and sugar in a stand mixer fitted with a dough hook attachment.

Added the butter and water, mixed until a dough formed, then kneaded for 8-10 minutes until smooth and elastic.

Covered and let rest at room temperature for 1-1.5 hours until doubled in volume.

Lined a baking sheet with parchment paper.

Divided the dough into 85-90 g portions.

Rolled each piece into a long rope and loosely tied a knot in the middle, leaving a hole. Tucked the ends into the hole and tucked them underneath.

Placed the shaped rolls onto the baking sheet, leaving some space between them.

Covered the rolls and let them proof for 30-40 minutes at room temperature.

Lightly brushed the rolls with water and sprinkled with poppy seeds.

Baked at 220°C for 15-18 minutes until golden brown and fully done.