2 1⁄2 teaspoons active dry yeast (1 envelope)

1 cup water, lukewarm

2 Tablespoons vegetable oil

1 Tablespoon sugar

1⁄2 Tablespoon salt

1 teaspoon honey

2 large egg whites

3 -3 1⁄4 cups bread flour (preferably high-gluten)

1 Tablespoon water

Coarse salt, and

Caraway seed, for sprinkling




Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.


Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.

Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add an additional 1 1/2 cups flour.


Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.


Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).


Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.


Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly.


Place on a parchment-lined or greased baking sheet, well-spaced to allow spreading. Cover loosely with a towel and let rise for about 30 minutes.


Preheat the oven to 425°F

Combine the remaining egg white and the 1 Tablespoons water in a small dish and blend. Brush the rolls lightly with the egg white wash. Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.


Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water. Bake for 5 minutes.


Quickly open the oven door, sprinkle the rolls again with water, and close the oven.


Bake the rolls for about 20 minutes more, until browned and crisp.

Cool the rolls on wire racks.

Makes 8 buns

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