It’s been a long time since I’ve done 2 BBA breads in one week! My mom gave me a kitchen scale for Christmas and I’ve decided that it is so much more fun than measuring cups so I’ve been having a lot of fun with bread.

These Kaiser rolls were a little intimidating. There’s a fancy (maybe not) shaping technique that you have to use to get that little nub on top of the roll and the directions in the book weren’t much help for someone like me. “One end should come through at what would be 7 o’clock and the other end should come through at 5 o’clock.” Sounds easy enough but manipulating the dough so that it actually happened… not so much. Mine were all over the clock.

Otherwise an easy bread though. It’s another 2 day recipe but this time you make a pate fermente which is just all-purpose flour, bread flour, salt, yeast, and water. That has the rise and then rest overnight. The next day you cut it into small pieces and mix it in with the rest of your ingredients.

So how were they? Perfect. Seriously perfect. My husband said that this is the best bread for a BLT and the man knows his BLTs! I only wish I would’ve had some poppy seeds to sprinkle on top with the sesame seeds. I definitely recommend this recipe and imagine the rolls would be great for just about any sandwich.

If you’re interested in the recipe, check out The Bread Baker’s Apprentice and visit the BBA blogroll to see what the other bakers are up to.

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