Kaiser rolls

Stir together all-purpose flour, semolina, instant yeast and sugar; add warm water and salt.

Mix with a dough whisk or wooden spoon until it comes together, then knead by hand until the flour is absorbed.

Cover and leave somewhere warm about 30 minutes.

With wet hands, stretch and fold: pull in from the sides and tuck into the center all the way round, without tearing the stiff dough.

Cover and rest 30 minutes somewhere warm between sets; do three sets in all.

After the last set, fold the dough onto itself into a smooth ball; cover and let rise until more than doubled, about one to two hours.

Turn out on a lightly floured surface and cut about 4-ounce pieces, 4.2 to 4.3 ounces to use up the extra; shape into round balls.

Place on a lightly floured baking sheet, sprinkle flour on top, cover with a lint-free towel and rest about 45 minutes.

Score the tops with a kaiser roll stamp or a floured apple slicer, almost all the way down without puncturing.

Flour, cover and rest about an hour until well risen.

Bake at 425 with a water pan underneath for steam, about 25 minutes.