PARMESAN KAISER ROLLS

Steps:

• 1. In the bowl of a mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 mins. 2. Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture stir on low speed until just combined. Add 1 egg white, mix until incorporated. 3. With mixer running, slowly sprinkle in remaining flour a few tbsp at a time, until dough pulls away from the sides of the bowl in one mass, about 5 mins. Mixing dough until smooth and elastic, about 8 to 10 minutes more. 4. Lightly oil a large bowl with 1 tsp of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 tsp oil and set aside. 5. After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 oz) and shape into 12-inch ropes. 6. To form a roll, tie one rope into a loose knot; you want 3-inch tails on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat 7. Place rolls about 3 in apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 min. Heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack. 8. Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tbs Parmesan, and place on a baking sheet. 9. Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden.