These are sometimes called by different names, such as New York hard rolls, bulkies, or even Vienna rolls. But the distinguishing characteristic of a kaiser roll is the star pattern on the top and a thin, slightly crisp crust that yields to the first bite and crumbles deliciously in the mouth around whatever sandwich filling it holds. Most bakeshops make them using a direct-dough method and knock them out by the thousands. This version, again pushing the limits of our newfound understanding of fermentation and enzyme activity, utilizes old dough, pâte fermentée, to improve flavor, texture, and color, making the resulting rolls significantly better than their commercial counterparts. While strangers will be complaining that they can’t find a good old-fashioned New York hard roll, you will be spoiling your friends and family with these bulkies.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.