recipe | kaiser rolls

all hail the kaiser... These billowy, sesame-seeded puffs of happiness have converted me to the love of the kaiser. When I pick up a bag of these at the deli, they are often dry or nondescript in both taste and texture. That's the complete opposite of this recipe from King Arthur Flour. These rolls came out awesome. Tasty and light as a feather.

The recipe calls for using a kaiser roll cutter, something I didn't even know existed. I used a razor blade instead making five 1/4" sharp curved cuts into the top of the roll. Remember to let the rolls rise cut side down... it sounds odd at first, but that creates the classic Kaiser look. Keep them plain, or sprinkle with sesame seeds, poppy seeds, or onion flakes.

Kaiser Rolls

makes 6 large rolls

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.