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Easy Kaiser Rolls for Beginners

Easy Kaiser Rolls for BeginnersEasy Kaiser Rolls for BeginnersEasy Kaiser Rolls for BeginnersEasy Kaiser Rolls for Beginners

Behold — a same-day recipe for homemade Kaiser rolls that has been obsessively tested and perfected by me! Friends, the result is soft, fresh, and lightly browned Kaiser buns perfect for sandwiches and burgers. My recipe is great for beginner and seasoned bread bakers with different roll shaping methods shared, including knotted, scored or stamped.

Prep time: PT20M

Cook time: PT20M

Total time: PT160M

Rating

5 stars (13 reviews)

Keywords

mixer, sandwiches, yeast

Ingredients

Categories

Cuisine

Steps

  1. Mix. In the bowl of your stand mixer, whisk together flour, salt, sugar, and yeast. Make a well in the center and pour in the warm water and olive oil. Mix on low speed with the dough hook until the dough comes together in one shaggy, messy mass on the dough hook. This can take a few minutes, be patient. Pause and scrape down the sides of the bowl if you need to.
  2. Knead. On low speed, knead for 5 minutes until the dough smooths out but is still a little sticky to the touch. Scrape down the dough hook, flip the dough over in the bowl, and knead 3-5 minutes more. The dough will still be a little sticky but should look smoother.
  3. First Rise. Tuck the dough into a ball and place it in a lightly greased bowl (you can use your mixer bowl). If the dough sticks to your hands too much, you can lightly grease them to make it easier to handle. Cover and let rise at room temperature until doubled in size, about 1-1½ hours.If your kitchen is cold, place it somewhere nice and warm to rise, otherwise it may need an extra 30 mins or so.
  4. Divide. Gently deflate the dough and turn it out onto a clean, lightly floured work surface. Divide into 6 equal pieces.
  5. Shape a knot. Roll a 20" rope of dough (no fancy pre-shaping required). Do not taper the ends. Dust your hands lightly with flour and give the rope a quick roll — the flour will keep it from sticking to itself while you shape it. Create a loop in the middle of the rope, crossing the two ends over each other. Thread one end of the rope through the middle of the loop, leaving some space in the loop. Take the end of the rope that is poking through the middle and wrap it around the loop again so it pokes back through the middle. Then, take the other end of the rope and wrap it around the front of the loop, pushing it through the middle to pinch it together with the other end of the rope so the joined ends are tucked inside. (See video below if this is confusing!)If shaping rolls to score or stamp, knead or shape each piece of dough into a tight ball with the seam tucked underneath. Score or stamp the rolls immediately before baking, after brushing with milk and sprinkling with minced onion.
  6. Second Rise. Spray the tops of the rolls lightly with non-stick spray. Cover with plastic wrap, and place a sheet pan on top to weigh them down as they rise until doubled in size and quite puffy, 1-1½ hours. The weight of the sheet pan will force them to rise outward rather than upward.
  7. Preheat to 400°F. Toward the end of the rise time, preheat the oven to 400°F.
  8. Toppings. Immediately before baking, brush the Kaiser rolls all over with milk, then sprinkle with dried minced onion. If doing round rolls, use a sharp knife or lame to score 5-6 lines arcing out from the center of each roll, about 1/2" deep. If stamping your Kaiser buns, do so now.
  9. Bake. Bake the Kaiser rolls for 18-20 minutes until pale golden brown on top. Remove from the oven and let cool on the sheet pan 5 minutes before transferring to a wire rack to cool completely.

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