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Kaiser Roll Recipe

These homemade kaiser rolls have a crispy golden crust and a soft, airy crumb with the signature crown shape, perfect for sandwiches or serving with butter.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 rolls
Course: Bread
Cuisine: Austrian, European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams about 4 cups all-purpose flour
  • 325 milliliters about 1 and 1/3 cups warm water
  • 7 grams 2 and 1/4 teaspoons instant yeast
  • 10 grams 2 teaspoons sea salt
  • 5 grams 1 teaspoon sugar
  • 15 milliliters 1 tablespoon vegetable oil
  • 30 grams 3 tablespoons sesame seeds, for topping
  • 5 grams 1 teaspoon malt powder (optional)

Equipment

  • Stand mixer with dough hook attachment
  • Large mixing bowl
  • Kitchen scale
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Bench scraper or dough cutter
  • Proofing box or warm area for rising
  • Spray bottle for steam
  • Oven thermometer
  • Sharp knife or bread lame for scoring
  • Wire rack

Method
 

  1. Combine flour, instant yeast, sugar, and sea salt in the bowl of a stand mixer fitted with the dough hook.
  2. Pour in warm water and vegetable oil and mix on low speed for 2 minutes until a shaggy dough forms.
  3. Increase mixer speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and springs back when poked.
  4. Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
  5. Turn the dough onto a floured surface and divide into 12 equal pieces; shape each into a loose ball and let rest for 10 minutes.
  6. Flatten each ball into a 3-inch disk, fold edges toward the center, flip seam-side down, and roll into a smooth ball.
  7. Place rolls seam-side up on a parchment-lined baking sheet and make five shallow cuts radiating from the center to form a crown pattern.
  8. Cover the rolls with a damp towel and let rise for 45 to 60 minutes until puffy and nearly doubled.
  9. Preheat the oven to 450°F and place a baking stone or inverted pan on the lowest rack; whisk 1 egg with 1 tablespoon water for egg wash.
  10. Brush each roll with egg wash, sprinkle with sesame seeds, and make one final gentle score across the top.
  11. Pour 1/2 cup hot water into the preheated pan to create steam and bake rolls for 18 to 22 minutes until deep golden brown and hollow sounding.
  12. Transfer the rolls to a wire rack and cool for at least 30 minutes before slicing and serving.

Notes

Serve warm with butter or use for sandwiches. Rolls taste even better the next day as flavors develop.