Kaiser Rolls Recipe

4.5 21 22
Kaiser Rolls Recipe
Kaiser Rolls Recipe photo by Taste of Home
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Kaiser Rolls Recipe

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4.5 21 22
Publisher Photo
These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This kaiser roll recipe earned me a blue ribbon at the county fair. —Loraine Meyer, Bend, Oregon
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

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.
Originally published as Kaiser Rolls in Best of Country Breads 2000, p45

Nutritional Facts

1 each: 225 calories, 5g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.
Originally published as Kaiser Rolls in Best of Country Breads 2000, p45

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Reviews forKaiser Rolls

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MY REVIEW
Staci User ID: 9441845 285625
Reviewed Mar. 26, 2018

"Someone please help. I made these for the first time. The first rise was great. Once divided into 16 rolls and cut they did not rise again. They came out small and hard."

MY REVIEW
Nancy User ID: 9414049 282566
Reviewed Jan. 23, 2018

"This is an excellent recipe, but for goodness' sake, knot the rolls before the second rise and you won't have to worry about deflation. It's really not that hard!

https://youtu.be/iY2O0vRtBhg"

MY REVIEW
HeyWatch User ID: 9234256 271708
Reviewed Aug. 13, 2017

"This might be the best bread recipe ever!

Very easy to make, chewy wonderful aromatic buns.
I have also had trouble with the buns deflating when cut with scissors. I now make really small cuts, and do them before the rise.
Also I found with my hand blender you can't add the first 4 cups of flour all at once. I just add what it will handle, then incorporate the rest with wooden spoon, or kneading.
I bake mine on parchment paper on a cookie sheet, which works well for me. No mess!
PS: 2 'packages' of yeast equals 4 and a half teaspoons (as each pkg is 2 and a quarter teaspoons). I had to look it up :) , I thought I would save someone the trouble."

MY REVIEW
shannondobos User ID: 5115022 266074
Reviewed May. 17, 2017

"I loved these! They are super fluffy and soft inside, with a perfectly crisp outside. This is my new go-to roll for sandwiches and hamburgers. The batch of 16 is perfect too, because then I freeze half for later."

MY REVIEW
Cheryl User ID: 8977228 257515
Reviewed Nov. 30, 2016

"I was so excited to try these. I followed the recipe and everything was great until I cut the crosses on top. They deflated! Why did these rolls need a cross cut with scissors? I think they would have come out great without cutting a cross on them. We still ate them and the taste was okay. We used them for pulled pork sandwiches. Next time, I will not cut them. Did this happen to anyone else?"

MY REVIEW
[email protected] User ID: 8759950 243155
Reviewed Feb. 3, 2016 Edited Mar. 26, 2016

"The best!!! I like Big sandwiches so I only make 12 instead of 16..."

MY REVIEW
aprylstar User ID: 5397076 243134
Reviewed Feb. 3, 2016

"My son claims these are the best buns on earth! I have to agree."

MY REVIEW
Ania_the_baker User ID: 8712903 242461
Reviewed Jan. 24, 2016

"I really liked them, much better than the ones you get in the store ! but it is a lot of work unfortunately."

MY REVIEW
mrsmakina User ID: 8683001 240827
Reviewed Jan. 2, 2016

"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!"

MY REVIEW
tisidro User ID: 8649574 239451
Reviewed Dec. 15, 2015

"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... :)"

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