- 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
- 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.
Reviews for Kaiser Rolls
"The best!!! I like Big sandwiches so I only make 12 instead of 16..."
"My son claims these are the best buns on earth! I have to agree."
"I really liked them, much better than the ones you get in the store ! but it is a lot of work unfortunately."
"I made this a few times and it came out okay but today I used mostly warm milk and a little water and made the rolls very big and they came out like big, fluffy diner rolls. I am so thrilled that I was able to achieve this ? so milk is my new alteration and staying. Great base for so many rolls. Thanks!"
"I made these and despite a critical mistake they still turned out well! I added the egg white in with the dough, which is why I suspect i got very very sticky dough after I punched down the risen dough. Then the 2nd rise was very low and resulted in somewhat flat bread but it was still good! Anyone else have trouble with "stickiness" or was it just the egg white? I plan to try again and do this the right way but just wondering... :)"