Best Homemade Kaiser Rolls

These are the best I have ever made but they are time consuming Recipe 👇 👇 👇 👇 👇 GIANT BAKERY KAISER ROLLS (Batch of 16) Yield: 16 Oversized Rolls Prep Time: 30 mins | Proof Time: ~2 hours | Bake Time: 16–19 mins INGREDIENTS Dough: 1,000g (~8 cups) Bread Flour 505g (~2.1 cups) Warm Water (105°F–110°F), divided 17.5g (~2.5 packets / 5.5 tsp) Active Dry Yeast 50g (~2 tbsp) Barley Malt Syrup (divided) 70g (~5 tbsp) Unsalted Butter, softened 2 Large Eggs, room temperature 20g (~1 tbsp + 1 tsp) Fine Sea Salt Topping & Baking: Cornmeal (for pan dusting) 1 Egg + 1 tbsp water (whisked for wash) Poppy seeds or Sesame seeds INSTRUCTIONS Bloom Yeast: Combine ½ cup warm water, 1 tsp barley malt syrup, and the active dry yeast in a stand mixer bowl. Rest 10 mins until foamy. Mix & Knead: Add remaining water, remaining barley malt syrup, flour, eggs, butter, and salt. Knead on medium-low with a dough hook for 10–12 mins until smooth and elastic. First Rise: Cover dough in an oiled bowl; let rise 75–100 mins until doubled. Divide & Rest: Punch down and divide into 16 equal portions (~110g–125g each). Roll into tight balls, cover, and rest 15–20 mins. Shape Pinwheels: Flatten a portion into a 5-to-6-inch disk. Anchor your thumb in the center and fold the top edge toward the center. Working clockwise, overlap 4 more folds. Tuck the 5th fold under the 1st and press the center firmly to lock. Second Rise: Proof rolls crown-side down on cornmeal-dusted parchment for 35–45 mins. Flip right-side up; proof 20–30 mins more until puffy. Bake: Preheat oven to 425°F (218°C) with a metal pan on the bottom rack. Brush rolls with egg wash and sprinkle with seeds. Pour 1 cup of hot water into the bottom pan for steam, shut oven door, and bake 16–19 mins until golden brown. Cool: Cool on a wire rack for 30–45 mins before slicing.