Homemade Kaiser Rolls

Posted by thibeaultstable on
These rolls/buns are very easy to make.
So easy that  when I decided late yesterday afternoon  to bake a batch
they were out of the oven in time for dinner.
It was a warm day, so the dough doubled in just under an hour.
The Kaisers were hand shaped , covered and left to rise until almost doubled.
Again this took just under an hour.
The rolls were sprayed with water and sprinkled with
both sesame and poppy seeds.
And baked in a 450°F oven.
Until golden brown.
About 20 minutes.
Kaiser Rolls make the best hamburger buns.
 

Kaiser Rolls

4 1/2 cups flour (650g)
1 to 2  teaspoons sugar (5g)
2 to 3  teaspoons salt (22g)
2 1/2 teaspoons yeast (7g)
1 1/2 to two cups water(400g)
1 tablespoon soft butter (30g)
1 egg
sesame seeds/poppy seeds

Recipe makes 12 full size or 24 mini kaisers.

NOTE:  I use the stretch and fold method rather than machine mix. 

Mix flour, sugar and yeast together.  Mix egg in measuring cup and add 1 1/2 cups of water.  Mix into flour.  Add butter. Mix until well combined.  Add more water if needed.  Let dough sit for 20 minutes. Add salt and turn on machine and knead dough.  Place dough in buttered dough pail, cover and let rise until the dough has doubled.

Tip dough on to floured surface.  Shape into a log and cut into 4 oz pieces.  Should net 12 rolls. Shape pieces into logs and let rest, covered for ten minutes.  Roll dough between hands, or on board to make a rope.  Tie a loose knot in the middle of the rope and then tuck one end under and up the middle and the other end down the middle.  Place on parchment covered baking sheet.  When all the dough has been shaped , cover and allow to rise until double.  About one hour.   While rolls are rising, preheat oven to 450°F.   When rolls are ready to bake, spray with water and sprinkle with poppy seeds and/or sesame seeds.  Bake for 20 to 25 minutes until rolls are golden brown.

 For help in shaping a Kaiser Roll check out one or both of these links.
Pictorial  –  Pinch My Salt 
Video  –  YouTube 

7 Comments Add yours

  1. La Table De Nana says:
    August 7, 2013 at 1:10 pm

    Little works of art:)

  2. Valerie Harrison (bellini) says:
    March 26, 2014 at 12:51 pm

    They look gorgeous too. I will have to Google bow to shape them. Loving the professional bakery look.

  3. Nicole says:
    November 22, 2014 at 5:27 pm

    Thank you for sharing this recipe. We make it all the time now. I use bread flour. It seems to make it a little chewier. Thank you again! Yours look beautiful!

  4. Thibeault's Table says:
    November 23, 2014 at 1:28 pm

    Hi Nicole, you are welcome. I use Canadian all purpose flour or bread flour. Both are high protein. ~Ann

  5. Unknown says:
    March 5, 2016 at 7:47 pm

    I am so excited to try this recipe today! The recipe above does not include butter in the dough but the printable recipe says to add the butter to the dough just after combining the wet and dry ingredients. Is the butter just for the dough pail?

  6. Thibeault's Table says:
    March 5, 2016 at 10:24 pm

    The butter gets added to the dough. Looks like when I copied the recipe from an earlier post, I missed a line. Thank you so much for bringing this to my attention. Appreciate it. ~Ann

  7. Unknown says:
    September 10, 2018 at 12:50 am

    At 15 minutes my buns were almost burned cooking them at 450. Is 450 the temp you use?

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