Kaiser Rolls have original roots from Austria. I used a Kaiser Roll stamp to give that spiral design on top (so easy to do). The interior texture of these rolls is very tender. Though, the crust isn't quite as crisp as we had in Austria, I found the dough easy to make and to work with.
Recipe by Debby on October 15, 2018
Prep time: PT240M
Cook time: PT15M
Total time: PT255M
Rating
4.89 stars (9 reviews)
Keywords
Bread, Kaiser Rolls, Rolls
Ingredients
3 cups Unbleached All-Purpose Flour (recommended: King Arthur Flour)
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
1 large egg (room temperature)
2 tablespoons unsalted butter (softened)
3/4 cup water (lukewarm )
1 tablespoon milk
2 tablespoons poppy or sesame seeds
Categories
Bread
Cuisine
Austrian
German
Steps
Mix, then knead together all of the dough ingredients — by hand, stand mixer, or in the bucket of a bread machine programmed for the dough cycle — to make a smooth, supple dough.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until noticeably puffy, about 1 hour.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet.
Center your kaiser stamp over one ball of dough. Press down firmly, cutting nearly to the bottom but not all the way through. Repeat with the remaining rolls.
Place the rolls cut-side down (this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Towards the end of the rising time, preheat the oven to 425°F.
Turn the rolls cut-side up. Brush or tip their tops in milk, and coat with poppy or sesame seeds, if desired. (I brushed the milk on.)
Bake the rolls for 15 to 17 minutes, or until they're golden brown and feel light to the touch. Remove them from the oven, and cool on a rack.
Serve rolls warm, or at room temperature. Store leftover rolls, well wrapped, at room temperature for a couple of days; freeze for longer storage.
Nutitrion
Serving Size: 1 serving
Calories: 304 kcal
Carbohydrates: 51 g
Protein: 9 g
Fat: 7 g
Saturated Fat: 3 g
Trans Fat: 0.2 g
Cholesterol: 41 mg
Sodium: 503 mg
Sugar: 1 g
Unsaturated Fat: 3 g
Reviews
Cindi Stapleton on 2026-03-23 (5 stars): Just found your recipe and am going to make these today. I only use a milk wash to create a softer crust but will use an egg wash on these for a nice crispy crust. Thanks for sharing your recipe.
Billy R on 2026-01-25 (5 stars): I made the rolls for the first time. I used a dough mixer which kneeded the dough for 15 minutes. the dough came out dry and hard to roll. After baking, the rolls looked ok, but were very dense.
Nick on 2025-11-28 (5 stars): I used 00 imported Italian flour wife has a gluten allergy an with imported flour she can actually have bread if its homemade. This was a great recipe. I added a little bit more water just because of the flour type basic went with 1 cup rather than 3/4. But everything else was on point even the flavore of the bread was perfect. Its hard to find good recipes online sometimes.
Phyllis on 2025-09-20 (5 stars): I made your kaiser rolls this morning. Really easy. Fantastic rolls. Thank you for the great recipe.
David Thomas on 2025-04-08 (4 stars): These rolls were delicious. Mine, when divided evenly came out more like the size of a hamburger roll. I am not complaining however, they're really good. When I try a recipe for the first time, I try to follow it exactly as written. The next time I make them tjough, I will add the addition of steam in my oven so I can get a more crusty exterior. Thanks for the recipe!
