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Recipe

Kaiser roll

45 min • 4 to 6 servings •
John S
Homemade cheeseburger with lettuce, tomato, and sesame seed bun on a white plate, displayed on a kitchen counter.

For over-stuffed sandwiches or hamburgers, these are the perfect rolls. Their crisp outside texture and soft interior will make them one of your favorites. This recipe will make 4 large (5-6 inches), or 6 medium (3-4 inches) size rolls.

Ready

  • 1 ½ teaspoons instant yeast
  • 1 teaspoon sugar
  • 3 cups Unbleached All-Purpose Flour
  • 1 ¼ teaspoons salt
  • 1 large egg at room temperature, slightly beaten
  • 2 tablespoons unsalted butter at room temperature (some extra for greasing bowl)
  • ¾ cup water, 110º to 115º F (separated into ¼ cup and ½ cup)
  • 1 large egg beaten with 1tsp water for glaze
  • Sesame or poppy seeds

    • Set

  • Mixer with dough hook
  • Baking sheets (non-insulated) with parchment or silpat.
  • Old baking sheet
  • Spray bottle with water
  • Pastry brush

    • Go!

  • In small bowl, “proof” yeast by taking ¼ cup of the water (at right temperature: 110º to 115º F) and adding sugar, and yeast. Let set for a couple of minutes. It should bubble and foam. If it does not your yeast may be old. Start over with fresh yeast.
  • In the bowl of your electric mixer, add flour, and salt, stir to combine.
  • Turn mixer on low and add egg, butter, remaining water and yeast mixture.
  • Continue stirring, scraping down sides frequently, until the dough forms a cohesive mass and begins to clear the sides of the bowl.
  • Knead for 5-7. The dough should still be tacky but not terribly wet.
  • Knead the dough for 5 minutes, then allow it to rest for 10 minutes. The dough should be smooth and supple.
  • Place the dough in a greased bowl, and turn over a few times to give dough a slight film of butter, cover with towel, and allow to rise in warm place until doubled in size, approximately 1 hour.
  • Transfer the dough to a lightly greased work surface, and divide it into 4 equal pieces (large) or six equal pieces (medium).
  • Roll each of the pieces into about a 9-inch rope.
  • Form a loose over-hand knot in dough. You should have two protruding ends a couple inches long.
  • Take the “over end” and wrap around, up and through center.
  • Take the under end and bring up, over and down through center. Push down to seal.
  • Place finished shaped rolls on prepared baking sheet.
  • Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they’ve almost doubled in volume.
  • With half hour through rising, preheat 450°F oven with baking stone or old sheet pan on bottom shelf.
  • When rolls have risen, brush with egg glaze and sprinkle with sesame or poppy seeds.
  • Place rolls on middle rack in oven.
  • Spray water on lower baking sheet and sides of oven and quickly close the oven door. Do this procedure again 5 minutes through baking.
  • Bake for a total 10 to 15 minutes, or until they’re golden brown (or internal temperature of 200°F).
  • Remove them from the oven, and cool on a wire rack.

    • Recommendations

    If you like a softer exterior, omit water spraying procedure.

    baking bread roll

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