Original recipe was in Imperial Measurements.
I adapted it to Metric.
4 1/2 cups flour (650g)
1 to 2 teaspoons sugar (5g)
2 to 3 teaspoons salt (16g)
2 1/2 teaspoons yeast (7g)
1 1/2 to two cups water(400g)
1 tablespoon soft butter (30g)
sesame seeds/poppy seeds
Recipe makes 12 full size or 24 mini kaisers.
NOTE: I used the stretch and fold method to hand-mix this dough.
Mix flour, sugar and yeast together. Mix egg in measuring cup and add 1 1/2 cups of water. Mix into flour. Add butter. Add more water if needed. Let dough sit for 20 minutes. Add salt and turn on machine and knead dough. Place dough in buttered dough pail, cover and let rise until the dough has doubled.
Tip dough on to floured surface. Shape into a log and cut into 4 oz pieces. Should net 12 rolls. Shape pieces into logs and let rest, covered for ten minutes. Roll dough between hands, or on board to make a rope. Tie a loose knot in the middle of the rope and then tuck one end under and up the middle and the other end down the middle. Place on parchment covered baking sheet. When all the dough has been shaped , cover and allow to rise until double. About one hour. While rolls are rising, preheat oven to 450°F. When rolls are ready to bake, spray with water and sprinkle with poppy seeds and/or sesame seeds. Bake for 20 to 25 minutes until rolls are golden brown.