Commonly known as bulkies in Boston and kaisers in Philly, these seeded rolls with crunchy crusts are ideal for deli sandwiches or burgers. Iâ€™ve used the following recipe for more than a decade:
Â¼ oz. active dry yeast
1 tsp granulated sugar
12 fl. oz. lukeware water
3Â½ cups bread flour
1Â½ tsp salt
Oil & cornmeal, for baking sheet
1 to 2 Tbsp poppy seeds
In glass measure, sprinkle yeast over sugared water; stir to mix, let stand until foamy, about 5 minutes.
In processor, combine flour & salt. Stir the yeast mixture; then, with machine on, pour in the yeast mixture, letting the machine run for 30 seconds to knead the dough (it should remain sticky).
Flour your hands; shape the dough into a ball and transfer it to a large, oiled, nonmetallic bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.
Deflate the dough in the bowl, then turn it out onto a lightly floured work surface; cut the dough into 6 equal pieces. Shape each piece into a smooth ball; then flatten each one slightly.
Sprinkle cornmeal on a baking sheet. Set rolls on the baking sheet; cove with a tea towel and let them rise in a warm place until almost doubled in bulk, 30 to 45 minutes.
Meahwhile, heat oven to 425Â°. Using a sharp knife, deeply score the top of each roll 5 times from the center to the edge in a pinwheel pattern. Spray the rolls lightly with water and sprinkle poppy seeds on top. Place roll in the oven and mist the chamber with water. Two minutes later, mist again; then bake for about 20 minutes, or until the rolls are slightly browned & sound hollow when tapped underneath. Transfer the rolls to a wire grid to cool completely.
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina