Kaiser Rolls

These Kaiser Rolls are the perfect vehicle for deli-style sandwiches that are stuffed with meats, such as pastrami or roast beef. They are also wonderful for hamburger buns.

Kaiser rolls are a classic roll originally from Austria. The top is divided into five sections, sort of like the petals of a flower.

To get this look, Kaiser rolls are traditionally shaped by pressing the dough into a flat circle, and performing a series folds. Unfortunately, because most bakeries these days use a stamp to create the five sections, it's pretty rare to find instructions on how to do the folding.

Every book and website I found suggested using either a Kaiser roll stamp, or forming the dough into a rope and looping it around itself. I've tried using a Kaiser roll stamp (see my results here), and do not recommend it. I tossed my stamp into the trash.

This time, I tried the "knot" method.

I think these look pretty good, with the exception of the the little dough end sticking up in the middle. That is not supposed to be there. Somehow I ended up with this little end with no where to go! I wish I'd seen this post from the King Arthur Flour blog first! I'll do my best to describe the method, but I recommend looking at their photos.

If your Kaiser rolls end up a little twisted, it's okay, because these rolls are delicious. The crust is thin and crispy, the crumb is sturdy enough to handle juicy burgers or pulled pork sandwiches with lots of cole slaw and barbecue sauce.

Keep coming back here, or follow me on Instagram, because I will be (she says assertively) attempting the folding method very soon. I finally found a resource..... to be revealed soon....

Shaping methods notwithstanding, these rolls were a huge hit in our house. No one else cared about the little "center of the flower." They just loved the way they tasted.

Once these rolls are cooled, they can be individually wrapped in plastic and kept in the freezer for about two weeks.

Kaiser Roll Recipe

Ingredients

• 27 1/5 ounces (5 cups) bread flour
• 4 teaspoons instant yeast
• 1 tablespoon fine sea salt (or table salt)
• 16 ounces (2 cups) room temperature water
• 3 tablespoons vegetable oil
• 1 large room temperature egg
• 4 teaspoons barley malt syrup, honey, or sugar (I used the barley malt syrup)
• For glazing: 1 large egg, lightly beaten with a tablespoon of water and a pinch of salt
• Poppy seeds

Instructions

1. In the bowl of a stand mixer, whisk together the flour, yeast, and salt. Add the water, oil, egg, and barley malt and stir with a dough whisk or large wooden spoon.
2. Move the bowl to the mixer, and mix with the dough hook on low until you have a smooth, cohesive dough, about 8 to 10 minutes.
3. Scrape the dough out onto a to a lightly floured work surface and hand knead it for about 30 seconds. Form the dough into a ball and place it into an oiled dough rising bucket or bowl. Cover with plastic wrap and let rise until doubled, about 60 to 90 minutes.
4. Line two baking sheets with parchment paper. Turn the dough out onto your unfloured work surface and press it into a 12 inch by 6 inch rectangle.
5. Using a bench knife, cut the dough into 12 (6 inch by 1 inch) strips. Cover with oiled plastic wrap.
6. Working with one dough piece at a time, roll the dough with your hands until it is 14 inches long. Form the dough into a loop and fold one side over the other like a single overhand knot, with a 1 1/2 inch opening in the middle. Wrap each tail over the remaining dough, pressing through the opening. Pinch the ends together.
7. Place the rolls on the parchment lined baking sheets, about 3 inches apart. Cover with oiled plastic wrap, and let rise until nearly doubled, about 30 to 60 minutes. Preheat the oven to 350 degrees F with racks on the upper and lower middle of the oven.
8. When the rolls are ready, brush them with the egg mixture, and sprinkle with the poppy seeds.
9. Bake the rolls for 30 to 35 minutes, rotating the pans halfway through, until golden brown.
10. Transfer rolls to a wire rack to cool.

Yield: 12 rolls
Prep Time: 3 hrs. 30 mins to 4 hrs. 30 mins.

Cook time:  30 mins.
Total time: 4 to 5 hours.

Recipe adapted from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results at Home. Highly recommended.