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Kaiser Rolls

 Kaiser Rolls
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.
16 ServingsPrep: 25 min. + rising Bake: 15 min.


  • 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

2 of 2

Kaiser Rolls (continued)

Directions (continued)

  • 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.