Best 7 Kaiser Rolls Bread Machine Recipes

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**Kaiser Rolls: A Culinary Journey Through Time and Taste**

With their distinctive rosette-like patterns and golden-brown crust, kaiser rolls have captivated taste buds for centuries. These delectable buns, deeply rooted in European culinary traditions, have become a beloved staple in bakeries and households worldwide. This article delves into the art of crafting kaiser rolls, offering a collection of recipes that cater to diverse preferences and skill levels.

From classic kaiser roll recipes that stay true to the traditional methods to innovative variations that incorporate modern twists, this article provides a comprehensive guide to creating these alluring rolls. Whether you prefer the classic white kaiser rolls, the rustic charm of whole wheat kaiser rolls, or the delightful indulgence of cheese-stuffed kaiser rolls, you'll find a recipe here to satisfy your cravings.

Each recipe is meticulously detailed, providing clear instructions and helpful tips to ensure success in your kaiser roll-making endeavors. Discover the secrets of achieving that perfect crust, the ideal texture, and the distinctive flavor that makes kaiser rolls so irresistible. With a little patience and a touch of culinary magic, you'll be able to recreate the bakery-style kaiser rolls in your own kitchen.

So, embark on this culinary journey, explore the diverse recipes presented in this article, and experience the joy of creating these delectable kaiser rolls. Indulge in their soft and chewy interiors, savor the delicate crust, and share the delight with friends and family. Let the aroma of freshly baked kaiser rolls fill your home, creating memories that will last a lifetime.

Let's cook with our recipes!

KAISER ROLLS - BREAD MACHINE



Kaiser Rolls - Bread Machine image

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

Provided by dawn0124

Categories     Breads

Time 2h15m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages active dry yeast
2 cups water
4 tablespoons sugar
1/3 cup vegetable oil
2 teaspoons salt
6 cups all-purpose flour

Steps:

  • Add all ingredients to Bread Machine.
  • Run Dough cycle.
  • Divide into 16 pieces.
  • Shape each into a ball. Place 2 inches apart on greased baking sheets.
  • Cover and let rise until doubled, about 30 minutes.
  • With scissors, cut a 1/4-in.-deep cross on tops of rolls.
  • Bake at 400° for 15-20 minutes until golden brown.

Nutrition Facts : Calories 225.8, Fat 5.1, SaturatedFat 0.7, Sodium 293, Carbohydrate 39.3, Fiber 1.5, Sugar 3.3, Protein 5.2

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.

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



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

These are sometimes called by different names, such as New York hard rolls, bulkies, or even Vienna rolls. But the distinguishing characteristic of a kaiser roll is the star pattern on the top and a thin, slightly crisp crust that yields to the first bite and crumbles deliciously in the mouth around whatever sandwich filling it holds. Most bakeshops make them using a direct-dough method and knock them out by the thousands. This version, again pushing the limits of our newfound understanding of fermentation and enzyme activity, utilizes old dough, pâte fermentée, to improve flavor, texture, and color, making the resulting rolls significantly better than their commercial counterparts. While strangers will be complaining that they can't find a good old-fashioned New York hard roll, you will be spoiling your friends and family with these bulkies.

Yield makes 6 large rolls or 9 smaller rolls

Number Of Ingredients 10

1 1/2 cups (8 ounces) pâte fermentée (page 105)
2 1/4 cups (10 ounces) unbleached bread flour
3/4 teaspoon plus a pinch (.2 ounce) salt
1 teaspoon (.17 ounce) diastatic barley malt powder or 1 1/2 teaspoons (.33 ounce) barley malt syrup
1 teaspoon (.11 ounce) instant yeast
1 large (1.65 ounce) egg, slightly beaten
1 1/2 tablespoons (.75 ounce) vegetable oil or shortening, melted
10 tablespoons to 3/4 cup (5 to 6 ounces) water, lukewarm (90° to 100°F)
Poppy or sesame seeds for topping (optional)
Semolina flour or cornmeal for dusting

Steps:

  • Take the pâte fermentée out of the refrigerator 1 hour before making the dough. Cut it up into about 10 small pieces with a pastry scraper or serrated knife. Cover it with a towel or plastic wrap and let sit for 1 hour to take off the chill.
  • Stir together the flour, salt, malt powder, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pâte fermentée, egg, oil, and 10 tablespoons water. Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. If there is still some loose flour, add the remaining 2 tablespoons water.
  • Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. The dough should pass the windowpane test (page 59) and the internal temperature should register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.
  • Ferment at room temperature for 2 hours, or until the dough doubles in size. If the dough doubles in size before 2 hours have elapsed, remove it, knead it lightly to degas it, and return it to the bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
  • Remove the dough from the bowl and divide it into 6 to 9 equal pieces (4 ounces for large rolls, 2 2/3-ounce pieces for smaller rolls). Form the pieces into rolls, as shown on page 82. Mist the rounds lightly with spray oil, cover with a towel or plastic wrap, and let the dough relax for 10 minutes. Meanwhile, line a sheet pan with baking parchment, lightly mist it with spray oil, and then dust with semolina flour or cornmeal.
  • Prepare the individual rolls by cutting them with a kaiser roll cutter (see photograph) or knotting them as shown on page 82. Place the rolls, cut side down, on the parchment, mist lightly with spray oil, and loosely cover the pan with plastic wrap or a food-grade plastic bag.
  • Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up. Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.
  • Preheat the oven to 425°F with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking. If you want seeds on your rolls, mist them with water and sprinkle poppy seeds over the top. If not, just mist them with water.
  • Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven setting to 400°F. Continue baking until the rolls are a medium golden brown and register approximately 200°F in the center. This will take 15 to 30 minutes for large rolls, or less for smaller rolls.
  • Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.
  • Enriched, standard dough; indirect method; commercial yeast
  • Day 1: 1 1/4 hours pâte fermentée
  • Day 2: 1 hour to de-chill pâte fermentée; 10 to 15 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 15 to 30 minutes baking
  • The traditional method for shaping a kaiser roll requires a series of overlapping folds, like making a paper flower. It is time-consuming and difficult to teach. Most people now use a commercial kaiser cutter, either metal or plastic, available at most cookware stores or through mailorder catalogs (see Resources, page 286). Equally effective and fun and easy to make is a knotted roll design. The finished roll looks similar to the more difficult overlapping-fold technique.
  • You can use either a kaiser roll cutter (center) or the knotted-roll technique (left and right) to give your kaiser rolls their distinctive design.
  • Kaiser Rolls %
  • Pâte fermentée 80%
  • Bread flour 100%
  • Salt 2%
  • Diastatic malt powder 1.7%
  • Instant yeast 1.1%
  • Egg 16.5%
  • Oil 7.5%
  • Water (approx.) 55%
  • Total 263.8%

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.

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.

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Ensure your bread machine is clean and dry before using.
  • Follow the recipe instructions carefully, paying attention to the measurement and order of ingredients.
  • If the dough is too wet, add more flour one tablespoon at a time until it forms a smooth, cohesive ball.
  • If the dough is too dry, add more water one tablespoon at a time until it reaches the desired consistency.
  • Be patient! Bread making takes time, so allow the dough to rise properly before baking.

Conclusion:

Kaiser rolls are a delicious and versatile bread that can be enjoyed in many ways. With their slightly crispy crust and soft, chewy interior, they make a great addition to any meal. Whether you serve them warm from the oven with butter or use them to make sandwiches, Kaiser rolls are sure to be a hit. So, next time you're looking for a homemade bread recipe, give these Kaiser rolls a try. You won't be disappointed!

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