There are many ways to use this bread. A great crunchy bun to serve with lunch. They taste amazing fresh out of the oven with a bit of soft butter. You can also serve this bread with your dinner as a side dish.
So, are you ready to learn how to make this kaiser roll recipe? Join me in the bistro kitchen!
Fresh-baked Kaiser Rolls Bread
What makes a kaiser roll? These rolls are yeast-risen bread rolls made with all-purpose or bread flour.
They are a typically crusty round bread roll, large bread buns that are soft on the inside with a crispy crust.
The top side of the buns is usually divided in a pattern of five segments that are made with a kaiser roll maker.
These rolls are also known as:
- Emperor roll
- Vienna roll
- Hard roll
- Semmel
- Wiener Kaisersemmel
So, either way, fill your kitchen with the smell of fresh-baked bread and fall in love with these kaiser rolls.
Kaiser Roll Ingredients
Want to make these rolls make certain you have the following ingredients on your grocery shopping list.
Have the following ready:
- All-purpose flour or white bread flour
- Instant yeast
- Egg
- Butter
- Sugar
- Salt
- Milk
- Oil
- Sesame or poppy seeds (optional)
How To Make Kaiser Rolls
To make this recipe start with mixing all the kaiser roll ingredients into a dough. Put them in a stand mixer, a food processor, or in a bowl if you want to mix by hand.
Knead it into a smooth, supple dough. This will take about 10 minutes by hand and 3 to 4 minutes when using a machine.
Grease a bowl with oil or cooking spray and add the dough. Cover the dough with a clean kitchen towel and let it rise until doubled in size.
This takes about an hour. If you have an Instant Pot or Crockpot Express you can use it to proof the dough in half an hour.
When the dough has risen gently deflate the dough and put it on a lightly greased work surface. Divide the dough into six equal pieces. Take a measuring scale to measure the dough.
Shape the pieces into round balls, and place them on a baking tray lined with parchment paper.
Cover the rolls with foil or the kitchen towel and let them rise again for 45 minutes or until they’ve almost doubled in volume.
When the rising time is almost up start preheating the oven to 425°F.
Center a kaiser stamp over one ball of proofed dough. Press down firmly, cutting nearly to the bottom but not all the way through.
Repeat with the remaining rolls. Brush the tops of the buns with milk, and coat with poppy or sesame seeds, if desired.
Bake the rolls for 15 to 17 minutes, or until they’re golden brown and feel light to the touch.
Take them out of the oven, and let them cool on a rack.
Serve rolls warm, or at room temperature.
How To Store Leftover Rolls
To store leftover kaiser rolls let them cool completely.
- Room temperature – you can store them for a day or 2 at room temperature as long as you wrap them well in a plastic bag or with foil.
- Freezer – if you want to store them longer wrap them in a ziplock bag and put it in the freezer.
How To Shape Kaiser Rolls
The easiest way to give these rolls their shape is by using a kaiser roll stamp.
After you have folded the dough into a bun and the dough as proofed for the second time you press the stamp onto the roll.
Not all the way through as you would get a flower shape instead of a roll.
If you do not own a stamp, you can also slice the shapes using a sharp knife. You need to cut in a half-moon shape.
Are Kaiser Rolls Sweet?
Even though these hard rolls contain sugar the rolls do not taste overly sweet.
The amount of sugar is balanced by salt and butter.
How Do You Reheat Kaiser Rolls?
If your rolls are frozen let them thaw first before reheating.
You can reheat these rolls in the oven. Preheat your oven to 350°F and put your rolls on a rack in the middle of the oven.
Brush your rolls with melted butter or sprinkle the buns with water. Bake until warm, for 7 to 10 minutes.
Other Bread Recipes
If you love bread take a look at these bread recipes:
I hope you enjoy this bread recipe as much as I do!
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Kaiser Rolls
Kaiser rolls are a typically crusty round bread roll that is soft on the inside. Great to serve with soup, dinner, or with butter. A great bread bun that is really easy to make.
Ingredients
- 360-gram all-purpose flour (3 cups)
- 170-gram lukewarm water (¾ cup)
- 1 large egg
- 28-gram unsalted softened butter (2 tablespoons)
- 1½ teaspoons instant yeast
- 1½ teaspoons sugar
- 1¼ teaspoons salt
- 14-gram milk (1 tablespoon for brushing rolls)
Instructions
- Mix all the dough ingredients. Put them in a stand mixer, a food processor, or in a bowl if you want to mix by hand
- Knead it into a smooth, supple dough. This will take about 10 minutes by hand and 3 to 4 minutes when using a machine
- Grease a bowl with oil or cooking spray and add the dough. Cover the dough with a clean kitchen towel and let it rise until doubled in size. This takes about an hour
- When the dough has risen gently deflate the dough and put it on a lightly greased work surface
- Divide the dough into six equal pieces. Take a measuring scale to measure the dough
- Shape the pieces into round balls. Place them on a baking tray lined with parchment paper
- Cover the rolls and let them rise again for 45 minutes or until they've almost doubled in volume
- Preheat the oven to 425°F/220℃
- Center a kaiser stamp over one ball of proofed dough. Press down firmly, cutting nearly to the bottom but not all the way through
- Repeat with the remaining rolls. Brush the tops of the buns with milk, and coat with poppy or sesame seeds, if desired
Bake the rolls for 15 to 17 minutes, or until they are golden brown and feel light to the touch - Take them out of the oven, and let them cool on a rack
- Serve
Notes
If you have an Instant Pot or Crockpot Express you can use it to proof the dough in half an hour
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 272Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 487mgCarbohydrates: 47gFiber: 2gSugar: 1gProtein: 8g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.
there is not enough liquid to make this do I tried it…………1 egg and a quarter cup of water is not enough for 3 cups of flour……I had a mess trying to get this out of my food processor
Judith,
I’m sorry to hear you had issues with the dough. From your comment, I see you only used a quarter cup of water however the recipe mentions you need to use 3/4 cup of water which explains why you would have issues with the dough.