Kaiser Rolls
Traditional Austrian-style rolls with their distinctive star-shaped pattern. Perfect for sandwiches or enjoying fresh from the oven with butter.
Ingredients
(Yields one loaf)
Equipment
- Stand mixer or mixing bowl
- Kitchen scale
- Measuring cups and spoons
- Large mixing bowl
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Kaiser roll stamp (optional)
- Wire cooling rack
Method
Prepare the Dough
Create a smooth, supple dough foundation
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix, then knead together all of the dough ingredients — by hand, stand mixer, or in the bucket of a bread machine programmed for the dough cycle — to make a smooth, supple dough.
Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.
First Rise
Allow the dough to develop flavor and structure
- Transfer the dough to a lightly greased bowl or dough-rising bucket.
- Cover the bowl or bucket, and allow the dough to rise until noticeably puffy, about 1 hour.
Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.
Shape the Rolls
Divide and shape into kaiser roll form
- Gently deflate the dough, and transfer it to a lightly greased work surface.
- Divide the dough into six equal pieces.
- Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet.
Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.
Create Kaiser Shape
Use a kaiser stamp or alternative method
- Center a kaiser stamp over one ball of dough.
- Press down firmly, cutting nearly to the bottom but not all the way through.
- Repeat with the remaining rolls.
- If you don't have a kaiser roll stamp, shape the dough into knots that resemble the classic kaiser roll.
Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.
Second Rise
Final proofing before baking
- Place the rolls 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.
- Towards the end of the rising time, preheat the oven to 425°F.
Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.
Final Preparation and Baking
Add toppings and bake to perfection
- Turn the rolls cut-side up.
- Dip their tops in milk, and coat with poppy or sesame seeds.
- Bake the rolls for 15 to 17 minutes, or until they're golden brown and feel light to the touch.
- Remove them from the oven, and cool on a rack.
Perform 3 sets, with 45 minutes between each set. By the end, the dough should feel strong, elastic, and less sticky.
Final Thoughts
These traditional Kaiser rolls bring authentic European bakery flavor to your kitchen. The distinctive star-shaped pattern isn't just for looks—it helps the rolls maintain their shape and creates the perfect texture.
Serve them warm from the oven or at room temperature. They're perfect for sandwiches, burgers, or simply enjoyed with butter. Store leftover rolls, well wrapped, at room temperature for a couple of days; freeze for longer storage.
Nutrition Facts
(per slice, ~50g)
Tips from our Bakers
- • If you don't cut the unbaked rolls deeply enough, the shape disappears as they bake; if you cut too deeply (all the way through), the rolls will form "petals" as they rise and look like a daisy, not a kaiser roll.
- • Note that the simplest way to give these rolls their traditional shape is with a kaiser roll stamp. If you don't have a stamp, shape the dough into knots that resemble the classic kaiser roll.