Kaiser Rolls

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Kaiser Rolls

star rating (36) rate this recipe »
Published prior to 2008

These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look"

3 cups King Arthur 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

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.Yield: six large kaiser rolls.


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  • star rating 02/26/2015
  • member-butterbean111 from KAF Community
  • We're snowed in today so I decided to make a batch of these rolls for our steak and cheese sandwiches. This is the 3rd time I've made this recipe. These rolls are perfect - such an easy, simple recipe with great results. I do shape mine by hand following the instructions from the KAF blog video. Thanks for another great recipe and awesome instructions. :)
  • star rating 02/15/2015
  • Melissa from Michigan
  • This is a great recipe. I'll make it again. I did the one bowl/hand method and it worked great. The dough "cleaned" the bowl just like it should. I was really happy. I need shape practice. I dont have the cutter and saw on another site to make the rope/knot method. I did good on 4 of 6 rolls. They will work just fine for sandwiches. Good to have on hand.
  • star rating 01/29/2015
  • KarenSantaFe from KAF Community
  • Delicious! OK, it's not the roadside-diner-in-northern-New-Jersey Kaiser roll cut in half, smeared with a healthy amount of butter, closed back up again, and handed over, along with "coffee light." I still seek that Kaiser roll. This Kaiser roll? It's got great flavor, a nice crumb while still holding it's shape, works for sandwiches, that schematic of butter, and especially good as toast. I highly recommend going on YouTube and searching "kaiser roll knot." There is an easy and elegant - and more authentic - way to get the bumps on top of your Kaiser rolls, so easy to do, and eliminates the need to flip them over to rise then back again to bake. If you live at altitude like me (7,000'), try this. Add an extra egg, cut the yeast by 25%, do two rises before shaping into rolls, make sure the rolls rise as high as you want them BEFORE baking. A little more crumbly this way, still delish!
    Thanks so much for noting your high altitude tips - they are so helpful to us and to our high altitude customer/bakers. Happy Baking - Irene@KAF
  • star rating 01/03/2015
  • Marian from Cleveland, OH
  • This recipe is fantastic. So easy and tastes so good. No more store bought rolls. Shaped by hand following the instructions on one of your blogs. They looked great.
  • star rating 10/13/2014
  • LB from TX
  • This recipe worked wonderfully for me. I did substitute 1cup of flour with 1cup whole wheat flour. And I didn't have the stamp so I rolled out each piece into a snake shape (about 12" long) and twisted into a knot with ends tucked in. They turned out beautiful. No petals, no shape disappearing, no flipping over. Will make again!
  • star rating 05/31/2014
  • Gianni172 from KAF Community
  • Found the amount of sugar a little much but otherwise a Good Recipe! On another note, it was my first time using the cutter and although I need practice using it, just as I assumed would happen after I did as instructed by another from this site to first, turn the rolls cut side down, let them rise, then turn them cut side up and bake, the kaiser marking not only disappeared, the rolls deflated instantly! I intend to make another batch but before I do, I would like for someone to tell me what I did wrong?
    When there is big-time deflation like this, it's likely over-risen dough. Consider cutting down the rise time in your kitchen the next time you make this recipe. Happy Baking! Irene@KAF
  • star rating 08/21/2013
  • shar999 from KAF Community
  • Delicious. Made the dough in the bread machine. I need practice shaping but this was the first time. Will make these often.
  • star rating 06/15/2013
  • Ruthann from Belleville, Michigan
  • I have made this recipe several times, and it is easy and excellent. I do have the Kaiser roll cutter, so that helps with the final presentation. I recommend getting a cutter if you make these regularly. I typically make eight rather than six, which makes the baking time closer to 15 minutes rather than 18. (Just keep an eye on them.) Additionally, I spritz the oven with water when I first put them in, which helps create a slightly crustier outside. Finally, I prefer an egg wash rather than milk. We eat these rolls as is, or use them for sandwiches. They are particularly delicious when toasted and topped with homemade pulled pork!
  • star rating 06/11/2013
  • lynnThompson from KAF Community
  • This was so good! I used a biscuit cutter to make the marks and it worked perfectly. Also I think you could make 7 instead of 6 because they were pretty big. Overall awesome and I'm definitely making these again
  • star rating 04/09/2013
  • classiccocacola from KAF Community
  • This is my all time favourite go-to bun recipe which I have been making on a regular basis for about a year or so. The Kaiser Stamp is easy to use and my buns come out looking picture perfect every time (okay, 1 or 2 have formed 'petals' when baking, but that is a rare occurrence). The only modification I make is that I spray the buns with water (instead of dipping in milk) before baking (and before adding toppings, if I am adding them), and I bake them in a 'steamed' oven. [I also adjust the flour as needed to obtain the right dough consistency (usually 1/8 to 1/2 cup less) as is usually required in my climate]
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