Kaiser Rolls Recipe

Kaiser Rolls Recipe Kaiser Rolls Recipe photo by Taste of Home Rating 5

These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This recipe earned me a blue ribbon at the county fair.

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Kaiser Rolls Recipe
  • Prep: 25 min. + rising Bake: 15 min.
  • Yield: 16 Servings
25 15 40

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 4 tablespoons sugar, divided
  • 1/3 cup canola oil
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1 egg white
  • 2 teaspoons cold water
  • Poppy and/or sesame seeds

Directions

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
  • Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

Nutritional Facts 1 serving (1 each) equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Kaiser Rolls in Best of Country Breads , p45

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Reviews for Kaiser Rolls

Kaiser Rolls Recipe

Kaiser Rolls

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(1-7) of 7 reviews

Reviewed on Feb. 24, 2012 by kafaughn

Cut the recipe in half and made it in my bread machine. Used 2 cups bread flour and 1 cup whole wheat flour. Also threw in some vital wheat gluten. Very good and looked nice, too.

Reviewed on Dec. 15, 2011 by tchamom46

THESE ARE AMAZING.

My mother makes them all the time...she made them yesterday, infact, but they are already all gone! She just finished a fresh batch, and I'm sure they'll go just as quickly. They're light, fluffy, and not too sweet. Totes def a keeper!!

Reviewed on Feb. 09, 2011 by suzy Q**

This was a wonderful recipe it neead onions in stead of the seeds and a lil more salt but urs are really good jst my whay i made it 2nd yea 2nd urs is defently 1st love iott<333333

Reviewed on Dec. 13, 2010 by platokid

very tasty rolls ;i found i needed more time to work the dough and take out the salt other then that well worth the effort this was a first for me i've only have made bread &bagels never rolls

Reviewed on Oct. 16, 2010 by tchamom46

Very light and fluffy--but with a slight crisp on top! I've made them multiple times, and they're always delicious! They puff up a whole lot during the second rising, though, so made the original balls very small, or you'll have gigantic rolls (which isn't always a bad thing =] )

Reviewed on Sep. 14, 2010 by k1mb4

Made 1st time for daughter's birthday party. Everyone loved them - a keeper!

Reviewed on Dec. 04, 2009 by pete1958

I've maid them several times now and the wife,kids and I love them thx. for the res. PETE

 
 

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