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1
Combine the ingredients together in a bowl and mix them.
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2
[If you are using a bread machine: put all the dough ingredients into the machine and run it on the dough course.
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3
Skip down to step 8.]
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4
Dissolve the yeast in the water, and add it to the bowl.
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5
Knead for about 5 minutes until the starts to come together.
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6
Add the butter.
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7
Knead for another 5 minutes.
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8
The butter should be fully incorporated into the dough, and the surface of the dough should be smooth.
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9
[First proofing] Gather the dough into a ball, place it in a bowl, and cover it with plastic wrap.
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10
Let it rise in a warm place for 40~60 minutes.
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11
Check the dough after 40 minutes.
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12
It should look like this.
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13
[Resting] Divide the dough into 8 pieces and shape them into smooth balls.
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14
Let them rest for 10 minutes.
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15
While resting, cover them with a slightly damp tea towel, so they don't dry out.
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16
Make sure the dough is shaped into a neat ball.
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17
use the ball of your hand to slightly flatten the ball into the proper shape for a kaiser roll.
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18
Create crown-shaped imprints in the dough using the side of a fork.
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19
Press sesame, poppy, or other seeds into the tops of the dough balls, if you want seeded rolls.
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20
[Second proofing] arrange the dough on a parchment lined baking sheet, and let the dough rise in a place that is about 38C
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21
When the rolls have risen, spray them lightly damp with water, and bake them in a 200C oven for 15~18 minutes.
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22
[Advanced shaping technique] You can also shape the bread using your fingers.
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23
This method may not leave clean lines, like you see with the fork above, but I encourage you to challenge yourself and try it.
