With a top shaped a bit like a crown, the Kaiser roll was named in honor of Kaiser Franz Joseph I of Austria. The style of roll was developed in the 1760s and became so popular that the price had to be fixed by law. Traditionally found in Austria, Kaiser rolls are also eaten around Europe, particularly in the countries of the former Austrian Habsburg Empire. In the United States, Kaiser rolls are popular for sandwiches including hamburgers. This recipe for Kaiser rolls shapes them by knotting and looping the dough though they can also be made with a Kaiser roll stamp.
Recipe Servings: 12
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
17 minutes
Total Time
2 hours 37 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup plus 1 Tbsp water, warm (about 105°F)
- 2¼ tsp active dry yeast
- 4 cups bread flour, divided
- 2 Tbsp dry milk powder
- 2 Tbsp sugar
- 1½ tsp salt
- 3 Tbsp butter, melted
- 1 large egg, beaten
- Oil, for greasing the bowl
- 1 egg white
- 1 tsp water
- ¼ cup sesame seeds or poppy seeds (optional)
- 2 Tbsp butter, melted (optional)
Directions
- In the bowl of a stand mixer or a large mixing bowl, combine the water and yeast. Let stand for 10 minutes.
- Add 2 cups of the flour and beat until smooth.
- Add the remaining flour, milk powder, sugar, salt, butter, and egg. With the dough hook attachment, mix on medium speed for about 6 minutes, or knead by hand on a lightly floured work surface for about 10 minutes, until smooth and elastic. Add additional water or flour as needed to achieve the desired consistency.
- Oil a large bowl, and place the dough inside, turning it to evenly coat with the oil. Cover with plastic wrap and let rise in a warm place for about 60 minutes, until the dough has doubled in volume.
- Divide into pieces of about 2–3 ounces.
- On a lightly floured work surface, roll a piece of dough into a long rope of about 12–15 inches.
- Grasping both ends at once, form into a loose overhand knot, leaving two long tails.
- Wrap the tails loosely around the loop of dough, pinching the ends together on the bottom to form a knot.
- Repeat with the remaining dough pieces, and arrange the rolls on a large baking sheet lined with parchment.
- Cover with plastic wrap or a kitchen towel and let rise at room temperature for about 60 minutes.
- Preheat oven to 375°F.
- In a small dish, combine 1 beaten egg white with 1 teaspoon of water.
- Brush the egg wash over the rolls, and, if desired, sprinkle with sesame seeds or poppy seeds.
- If not using seeds brush melted butter over the rolls.
- Bake for 15–18 minutes, until golden brown.
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