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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.
Prep Time 25 mins
Cook Time 20 mins
Resting Time 2 hrs
Cuisine German
Servings 12 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.
Keyword Baking, Bread, Traditonal Recipes