Kaiser Rolls
These soft and crusty bakery-style kaiser rolls make the perfect sandwich vessel and hamburger bun. Learn just how easy it is to make these traditional (and tasty) homemade rolls.
Equipment
- Stand Mixer
- Dough Hook Attachment
- Baking Sheets x 2
- Kaiser Rolls Stamp (optional)
Ingredients
- Water 325g
- Active Dry Yeast 7g
- Bread Flour 500g
- Sugar 10g
- Salt 10
- Extra Virgin Olive Oil 15g
- 1 Egg White
- Flour for dusting
- Cornmeal for dusting
- Seeds for sprinkling ie. sesame seeds poppy seeds, sunflower seeds, flax seeds, etc.
Instructions
- Add the water and the yeast to the stand mixer bowl and allow it to proof for 5 minutes. When it looks frothy, give it a stir to dissolve the yeast.
- Add the flour, salt, sugar, and oil to the mixing bowl to join the yeast.
- Mix the dough on medium speed for 8 minutes, or until it looks well developed.
- Turn the dough out on a flour-dusted counter, sprinkle it with flour, and cover it to prevent crusting. Allow it to ferment for 45 minutes.
- Punch the dough down and rest it for another 15 minutes.
- Divide the dough into 12 even units. If you're using a stamp, round the dough into balls and let them rest for 5 minutes before stamping. If you don't have a stamp, roll the units into 12" logs before letting them rest for 5 minutes.
- IF STAMPING: Press the Kaiser roll stamp on top of each unit and turn them upside down, giving them a 60% proof before transferring them to the baking sheets.
- IF KNOTTING/BRAIDING: Shape the dough as shown in the video, then give them a 60% proof before transferring them to the baking sheets.
- Line the baking sheets with parchment paper or silicone mats and dust them with cornmeal.
- Brush the rolls with the egg white (make sure to flip them over first if you used a stamp) and dip them in the seeds, transferring them to the baking sheets.
- Proof the rolls until they're almost doubled in size (an 80% proof), preheating the oven to 425ºF/225ºC while you wait.
- Bake the rolls for 15-20 minutes until they're golden brown, then transfer them to a cooling rack.
Notes
- If using a stamp, dust the counter with rye flour before pressing the rolls, as rye flower will help maintain the design during baking.
- Adding a touch of salt to the egg white will help break it down for a more consistent coating.