Best 9 Kaiser Rolls Recipes

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**Kaiser Rolls: A Viennese Delight**

Indulge in the delectable world of Kaiser Rolls, a Viennese classic known for its distinctive rosette-like crust and airy, slightly tangy crumb. These rolls have a long history, dating back to the 18th century, and have become a beloved staple in bakeries and homes across the globe. With a perfect balance of flavors and textures, Kaiser Rolls are a versatile culinary delight, perfect for any occasion, from everyday breakfast to special gatherings. Discover the secrets behind creating these iconic rolls with our comprehensive collection of recipes, ranging from traditional methods to creative variations.

**Explore a World of Kaiser Roll Delights**

Our curated selection of Kaiser Roll recipes offers a diverse range of flavors and styles to suit every palate. Dive into the classic Kaiser Roll recipe, a timeless treasure that embodies the true essence of this Viennese specialty. For a more contemporary twist, try the Kaiser Roll with Everything Bagel Seasoning, where the nutty flavor of sesame seeds and the aromatic blend of herbs elevate the roll to a new level of deliciousness. If you're looking for a vegan option, the Vegan Kaiser Rolls are a perfect choice, delivering all the flavors of the classic roll without any animal products.

**Beyond the Traditional: Creative Kaiser Roll Variations**

For those seeking culinary adventures, our collection also includes unique variations on the classic Kaiser Roll. The Cheddar and Herb Kaiser Rolls introduce a delightful combination of sharp cheddar cheese and fragrant herbs, creating a savory and aromatic delight. The Sweet Potato Kaiser Rolls bring a touch of sweetness and vibrant color to the table, while the Kaiser Rolls with Poppy Seeds add a delightful crunch and visual appeal. If you're craving a hearty and filling option, the Ham and Cheese Kaiser Rolls are a must-try, featuring layers of savory ham, melted cheese, and tangy mustard.

**Perfecting the Art of Kaiser Roll Mastery**

With our detailed instructions and expert tips, you'll be guided through the process of crafting perfect Kaiser Rolls every time. Learn how to achieve the ideal dough consistency, create the signature rosette pattern, and ensure a golden-brown crust. Whether you're a seasoned baker or just starting your culinary journey, our recipes will empower you to create these delectable rolls with confidence and ease.

**Savor the Freshness, Enjoy the Experience**

Once you've mastered the art of making Kaiser Rolls, you'll be rewarded with a symphony of flavors and textures that will delight your senses. Enjoy them fresh from the oven, slathered with butter or your favorite spread. Pair them with soups, salads, or hearty stews for a complete and satisfying meal. With their versatility and timeless appeal, Kaiser Rolls are sure to become a staple in your kitchen, bringing joy and nourishment to every occasion.

Let's cook with our recipes!

KAISER ROLLS



Kaiser Rolls image

These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This kaiser roll recipe earned me a blue ribbon at the county fair. -Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Time 40m

Yield 16 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
4 tablespoons sugar, divided
1/3 cup canola oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 225 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

KAISER ROLLS



Kaiser Rolls image

This crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 9

6 cups bread flour, plus more for work surface
1 tablespoon coarse salt
1 3/4 cups lukewarm water (110 degrees), plus more if needed
One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
1 tablespoon honey
2 large eggs, room temperature
4 tablespoons unsalted butter, room temperature, plus more for bowl
1 large egg, lightly beaten
2 teaspoons poppy seeds

Steps:

  • Make the dough: In the bowl of an electric mixer, whisk flour and salt to combine. Attach bowl to mixer fitted with a dough hook. In a glass measuring cup, whisk together water, yeast, and honey; let stand 5 minutes. Add eggs and whisk to combine. Add to flour mixture and knead on low speed until it forms a soft, stretchy dough, 6 to 8 minutes. If necessary, add more water, a tablespoon at a time. Add butter, 1 tablespoon at a time, until thoroughly incorporated, about 4 minutes. Transfer to a buttered bowl. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Punch down dough and remove from bowl. On a lightly floured surface, pat dough into a 14-by-12-inch rectangle. Fold dough into thirds like a business letter. Rotate dough 90 degrees on work surface and fold into thirds once more. Return dough to bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Divide dough into 12 equal pieces and cover lightly with plastic wrap. On a lightly floured work surface, pat one piece of dough at a time into a 5-by-3-inch rectangle. With a long side facing you, fold dough into thirds as you would a business letter. With the edge of your hand, pat dough along length of seam to seal. Using your hands, roll dough into a 12-inch rope. Tie rope into a simple knot, leaving a bit of length at each end. To finish the knot, pull one end up and over and tuck it into the center. Take remaining end and pull it down and under, pushing it through the bottom of the knot and up into the center. Place on parchment-lined baking sheets, 3 inches apart. Repeat process with remaining pieces of dough. Let rise, covered, in a warm place until doubled in bulk, about 1 hour.
  • Make the topping: Preheat oven to 350 degrees. Lightly brush tops of rolls with egg wash and sprinkle with poppy seeds. Bake, rotating sheet pans between racks halfway through, until golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool completely.

EASY KAISER ROLLS



Easy Kaiser Rolls image

This is an easy recipe for great kaiser rolls. This is a recipe that you should start with if you have NEVER made bread before.

Provided by Beth Streeter

Categories     Other Side Dishes

Time 2h20m

Number Of Ingredients 9

6 c unbleached all purpose flour
2 tsp salt
2 Tbsp instant yeast or 2 envelopes of yeast bloomed
4 Tbsp sugar
2 c warm water
1/3 c vegetable, canola, or olive oil
FOR BRUSHING ON TOP OF ROLLS
1 egg white
2 Tbsp water

Steps:

  • 1. In a large bowl, combine flour, salt, sugar and un dissolved yeast. (If using instant yeast if you are using regular bloomed yeast wait to add till step 2) and combine well.
  • 2. Add Water and Oil and (bloomed yeast if you are using it) Using a dough hook or hands combine throughly, Then knead about 5 to 10 minutes adding flour if necessary, until if forms a nice soft ball.
  • 3. Grease a large bowl with non stick spray and place dough in bowl, flipping it a couple of times to cover with oil. Cover with plastic wrap and a tea towel and let rise, for about an hour or until doubled in size. ( If my house is cold in the winter I usually put it on a heating pad on low.)
  • 4. At this point you want to preheat your oven to 400 degrees, you want it nice and HOT! Remove, pound down and turn out onto a lightly floured surface. divide into 12 pieces, if you are using a scale about 4 and a quarter ounces a piece. Shape each piece into a ball. With very sharp knife cut a 1/4 in deep cross on tops of rolls. Place cut side down onto a greased cookie sheet and 2 inches apart. Cover and let rise until doubled, about 30 minutes.
  • 5. Whip together egg white and water. Flip balls over and brush egg white and water mixture. Add poppy seeds or sesame seeds at this time.
  • 6. Bake at 400° for 15 to 20 minutes or until golden brown. Place on wire racks to cool. If you would like to you can cut this recipe in half.
  • 7. If you would like to add herbs to this bread mix about a Tablespoon of dried herbs into the flour mixture. I would add oregano, and basil, when I am serving pizza burgers, I would add a little thyme and rubbed sage, if I am going to make left over turkey sandwiches from Thanksgiving. Use your imagination!!!!

KAISER ROLLS (BREAD MACHINE)



Kaiser Rolls (Bread Machine) image

Make and share this Kaiser Rolls (Bread Machine) recipe from Food.com.

Provided by Chilicat

Categories     Yeast Breads

Time 1h45m

Yield 6 4 oz. rolls

Number Of Ingredients 7

3/4 cup water
1 large egg
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons unsalted butter
3 cups all-purpose flour (Unbleached)
1 1/2 teaspoons instant yeast

Steps:

  • Bread Machine Method:Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
  • Shaping:Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
  • Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down firmly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a Kaiser roll. Practice makes perfect! Repeat with the remaining rolls.
  • Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Turn the rolls cut-side up. Dip tops in milk and coat with poppy or sesame seeds, if desired.
  • Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.

WONDERFUL HOMEMADE KAISER ROLLS!



Wonderful Homemade Kaiser Rolls! image

Delicious rolls! I made these today, the kneading process was a great outlet for life's daily stresses! :) Prep and cook times are approximate.

Provided by ChipotleChick

Categories     Yeast Breads

Time 1h45m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 10

2 tablespoons dry yeast
2 1/2 cups water (105-115 F)
2 tablespoons Crisco
1 tablespoon sugar
2 teaspoons salt
6 -7 cups flour
3 egg whites
1 egg white, beaten with
cold milk, for egg wash
caraway seeds or sesame seeds (optional)

Steps:

  • Beat egg whites until stiff.
  • Set aside.
  • Combine yeast and warm water, and let sit about 5 minutes.
  • Add shortening, sugar, salt and 3 cups of the flour.
  • Beat with dough whisk or heavy spoon for 2 minutes.
  • Fold egg whites into yeast mixture.
  • Gradually add flour 1/4 cup at a time, until dough comes together and begins to pull away from bowl.
  • Turn onto a floured surface.
  • Knead, adding more flour as needed, for 8-10 minutes, until smooth and pliable w/ bubbles.
  • Place in a lightly oiled bowl, turn to coat, and cover with damp towel.
  • Let rise until double, about 1 hour.
  • Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface.
  • Divide dough into 18 equal pieces.
  • Use rolling pin to flatten each piece into a 7 inch circle.
  • Fold left side to center to form a flap.
  • Fold next side into center.
  • Repeat all the way around 4 times to make overlapping flaps.
  • Lift the first flap to ease the last flap underneath.
  • Press center to seal the dough.
  • Takes some work, but they look pretty when you get the technique down!
  • Place rolls upside down on a well-greased baking sheet, 3 inches apart to help them keep their shape.
  • Let rise 30 minutes, turn right side up, let rise 15 more minutes.
  • Preheat oven to 425.
  • Put a shallow pan on the bottom shelf of oven.
  • Lightly brush the rolls with egg wash.
  • Sprinkle with poppy or caraway seeds or coarse salt.
  • Place 1 cup of ice cubes in the heated pan in oven.
  • Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190).
  • Remove and cool on racks.

PARMESAN KAISER ROLLS



Parmesan Kaiser Rolls image

Received on an email from Chowhound - these look delicious! "These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for an irresistible tanginess." Prep time does not include rising time, approx 2 hours.

Provided by Katzen

Categories     Yeast Breads

Time 1h

Yield 6 Large Rolls, 6 serving(s)

Number Of Ingredients 13

2 1/4 teaspoons active dry yeast (1 package)
1 cup water (tepid, 105 F to 110 F)
3 cups bread flour
1/4 cup parmesan cheese, grated on the small holes of a box grater, plus
1 tablespoon parmesan cheese
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 tablespoon vegetable shortening
2 large egg whites
3 teaspoons vegetable oil
2 teaspoons cold water
1 1/2 teaspoons poppy seeds
2 cups ice cubes

Steps:

  • In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
  • Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
  • With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
  • Lightly oil a large bowl with 1 teaspoon 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 teaspoons oil and set aside.
  • 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 ounces) and shape into 12-inch ropes.
  • 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 to form 6 rolls.
  • Place rolls about 3 inches 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 minutes. Meanwhile, 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.
  • 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 tablespoon Parmesan, and place on a baking sheet.
  • Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.

KAISER ROLLS FROM KING ARTHUR FLOUR



Kaiser Rolls from King Arthur Flour image

These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)

Provided by Bonnie G 2

Categories     Yeast Breads

Time 30m

Yield 6 large rolls, 6 serving(s)

Number Of Ingredients 7

3 cups unbleached all-purpose flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
1 large egg
2 tablespoons unsalted butter
3/4 cup water

Steps:

  • Manual Method:.
  • In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.
  • Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
  • Knead the dough for an additional 5 minutes, or until it's smooth and supple.
  • The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
  • Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
  • Bread Machine Method:.
  • Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start.
  • About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary.
  • Allow the machine to complete its cycle.
  • Shaping:.
  • Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.
  • Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
  • Working with one ball of dough at a time, center your kaiser stamp over the dough.
  • Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect!
  • Repeat with the remaining rolls.
  • Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet.
  • Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
  • Turn the rolls cut-side up.
  • Dip tops in milk and coat with poppy or sesame seeds, if desired.
  • Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown.
  • Remove them from the oven, and cool on a wire rack.

Nutrition Facts : Calories 280.7, Fat 5.3, SaturatedFat 2.8, Cholesterol 41.2, Sodium 499.5, Carbohydrate 49.2, Fiber 2, Sugar 1.2, Protein 8

PARMESAN KAISER ROLLS



PARMESAN KAISER ROLLS image

Categories     Bread     Brunch     Bake     Thanksgiving     Dinner     Lunch     Healthy

Yield 6 ea

Number Of Ingredients 12

1 (1/4-oz) packet active dry yeast (2 1/4 tsps)
1 cup tepid water (105°F to 110°F)
3 c bread flour
1/4 cup plus 1 tbsp Parmesan cheese, grated
1 tbsp kosher salt
1 tbsp granulated sugar
1 tbsp nonhydrogenated vegetable shortening
2 large egg whites
3 tsp vegetable oil
2 tsp cold water
1 1/2 tsp poppy seeds
2 cups ice cubes

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.

KAISER ROLLS



Kaiser Rolls image

In Austria, they're called Semmel (or Emperor's Rolls). It's a light and fluffy roll with a crispy crust, and they're a mainstay nearly everywhere throughout Austria.They were created in honor of the Habsburg Emperor of the former Austro-Hungarian Empire, which the shape of these rolls is said to resemble the Emperor's crown. To...

Provided by Vickie Parks

Categories     Biscuits

Time 3h25m

Number Of Ingredients 14

DOUGH
2 (1/4-oz) pkg active dry yeast
1 1/2 cups warm water
1 Tbsp granulated sugar
5 cups all-purpose flour (plus more for kneading)
1 tsp salt
1 large egg
1 large egg white (save the yolk, as it'll be used in a later step)
1/2 cup unsalted butter
a bit of warm milk (as needed for dough consistency)
EGG WASH
1 large egg yolk
2 Tbsp water
1 to 2 Tbsp poppy seeds or sesame seeds (optional)

Steps:

  • 1. In a small bowl, add sugar and yeast to the warm water, and stir just until well blended. Let stand 10 minutes or until it becomes foamy.
  • 2. Sift together the flour and salt. Add the watery yeast mixture, and use a stand mixer to mix until well combined. With the mixer still operating, gradually add the egg, egg white and butter, and mix until incorporated into the dough. Add milk (if needed) to make a soft, workable dough.
  • 3. Transfer dough to lightly floured surface and knead for 5 to 6 minutes. Place dough in a lightly greased bowl, cover bowl and set aside for 1 hour or until doubled. Turn dough onto floured surface and knead another 2 to 3 minutes, then return dough to bowl to rise again (about 1 hour more).
  • 4. Lightly grease a large cookie/baking sheet; set aside.
  • 5. Shape dough into 12 balls, flatten slightly and place on prepared baking sheet. To get the characteristic "bumps" in the rolls, use a knife to cut a + (one vertical slit and one horizontal slit) on top of each roll, about 1/4-inch deep. (Most Austrians use a kitchen tool shaped like a cookie cutter with curved blades that's pressed over each roll, and a quick twist will set the slits into the dough. But knife works equally well if you don't have that gadget.) Let stand 20 to 30 minutes.
  • 6. Preheat oven to 400°F. Place a pan of water on bottom rack of oven (it helps to create steam which is what gives the rolls the crunchy or crispy exterior).
  • 7. With a fork, beat together the egg yolk and water, and brush a little of the egg wash on top of each roll. Sprinkle a few poppy seeds or sesame seeds on each roll, if desired.
  • 8. Place baking sheet on middle rack in oven, and bake 20 to 25 minutes or until rolls are lightly browned.

Tips:

  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
  • The dough should be sticky, but not too sticky. If it is too sticky, add a little more flour. If it is too dry, add a little more water.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1 hour.
  • Shape the dough into rolls and place them on a greased baking sheet. Let them rise for another 30 minutes.
  • Bake the rolls at 400 degrees Fahrenheit for 20-25 minutes, or until they are golden brown.
  • Serve the rolls warm with butter, jam, or your favorite sandwich fillings.

Conclusion:

Kaiser rolls are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, burgers, or just eating on their own. With just a few simple ingredients, you can make fresh, homemade kaiser rolls that are sure to impress your family and friends. So next time you're in the mood for a tasty bread, give this kaiser roll recipe a try!

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