Kaiser Yeast Rolls with a Crisp Crust and Soft Crumb
Golden yeast rolls with a crisp crust and soft, light crumb.
Kaiser rolls are crusty round bread rolls with a soft, airy centre and a distinctive folded pattern. The source’s shaping directions are unclear, so this version forms a simple five-fold knot and lets the rolls rise a second time before baking. Knead until the dough is smooth and elastic, and use a hot oven for good oven spring. Cool the rolls on a rack so their bottoms stay crisp. Combine flour, sugar, yeast and salt in a bowl. Add warm water and melted butter. Mix to a shaggy dough. Knead 8 to 10 minutes until smooth and elastic. Cover and rise about 1 hour until doubled. Divide into 8 pieces. Roll each into a 60-cm rope, tie a loose knot and tuck the ends underneath to form a round.
Recipe card
Kaiser Yeast Rolls with a Crisp Crust and Soft Crumb
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Mix dough
Combine flour, sugar, yeast and salt in a bowl. Add warm water and melted butter. Mix to a shaggy dough.
Knead and rise
Knead 8 to 10 minutes until smooth and elastic. Cover and rise about 1 hour until doubled.
Shape rolls
Divide into 8 pieces. Roll each into a 60-cm rope, tie a loose knot and tuck the ends underneath to form a round.
Proof
Place rolls on a lined tray, cover and rise 30 to 40 minutes until puffy. Heat oven to 220°C (425°F).
Glaze
Brush rolls lightly with beaten egg and sprinkle seeds if using.
Bake and cool
Bake 15 to 18 minutes until deep golden. Cool on a wire rack.
How to tell when it is ready
Bake 15 to 18 minutes until deep golden. Cool on a wire rack.
Tips
- Combine flour, sugar, yeast and salt in a bowl.
- Knead 8 to 10 minutes until smooth and elastic.
- Divide into 8 pieces.
- Place rolls on a lined tray, cover and rise 30 to 40 minutes until puffy.
Troubleshooting
- If dough is sticky, knead a little longer before adding flour.
- If rolls brown too quickly, lower oven to 210°C (410°F).
Substitutions
- Use olive oil in place of butter.
- Use plant milk instead of egg for glazing.
Variations
- Top with sesame seeds.
- Use poppy seeds or leave plain.
Serving suggestions
- Serve with butter and honey.
- Use for breakfast sandwiches.
- Pair with soup.
- Offer with cheese and sliced tomato.
Make ahead
Prepare components ahead and store safely. Store cooled rolls in a paper bag at room temperature up to 2 days. Freeze up to 2 months.
Storage
Store cooled rolls in a paper bag at room temperature up to 2 days. Freeze up to 2 months.
Food safety
Cool completely before storing; keep raw egg glaze separate from baked rolls.
Frequently asked questions
Can I shape the rolls with a stamp?
Yes. Press a Kaiser stamp into each shaped dough ball before proofing.
How should I store kaiser rolls?
Store cooled rolls in a paper bag at room temperature up to 2 days. Freeze up to 2 months.
Serve with butter and honey. Store cooled rolls in a paper bag at room temperature up to 2 days. Freeze up to 2 months.
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