Kaiser Rolls!

Kaiser rolls are the BEST for sandwich rolls! We had a BBQ where we smoked a roast for sandwiches and made the rolls. They look a bit tricky to form, but they really aren't (see video below demonstrating the method)! 
Kaiser Rolls

812 grams /1 pound 12 2/3 ounces bread flour
430 grams / 15 1/8 ounces water
41 grams / 1 1/2 ounces eggs
29 grams / 1 ounce fresh yeast
19 grams / 2/3 ounce vegetable oil
16 grams / 1/2 ounce malt syrup
19 grams 2/3 ounce salt
18 grams / 2/3 ounce sugar


  1. Combine the bread flour with the water, eggs, yeast, vegetable oil, and malt syrup in the bowl of a standing electric mixer fitted with the hook. 
  2. Mix on low speed for about 4 minutes, or until blended.
  3. Add the salt and sugar, increase the mixer speed to medium, and mix for about 8 minutes, or until the dough begins to pull away from the sides of the bowl, feels elastic, and gives some resistance when tugged.
  4. Lightly oil a large bowl or container.
  5. Scrape the dough into the prepared bowl. Cover the bowl with plastic film and set aside to ferment for 1 hour. 
  6. Lightly flour a clean, flat work surface. 
  7. Uncover the dough and divide it into 12 115-gram / 4-ounce rounds on the floured surface. Cover with plastic film and bench rest for 15 minutes.
  8. Line two sheet pans with parchment paper.
  9. Uncover the dough and, if necessary, lightly flour the work surface. Roll and shape the bun (See video below, for more assistance, check out King Arthur Flour's instructions)
  10. Place 6 rolls, seam side down, onto each of the prepared pans.
  11. Cover with plastic film and proof for 1 hour. 10 About an hour before you are ready to bake the rolls, preheat the oven to 400 degrees.
  12. Uncover the dough and transfer the rolls to the preheated oven. Bake for 22 minutes, or until the rolls are golden brown and crisp.
  13. Remove from the oven and transfer to wire racks to cool.
  14. Make into sandwiches!

Making kaiser rolls! #foodiegram


Popular Posts