This recipe is straight from one of my favorite bread sites, King Arthur Flour (https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe). Working and schooling from home, has us building more sandwiches. Instead of buying Bulkie or Kaiser Rolls, I thought I would make my own.
Kaiser Rolls
Ingredients
Dough
- 3 cups King Arthur Unbleached All-Purpose Flour 361g
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons sugar
- 1 1/4 teaspoons salt
- 1 large egg
- 2 tablespoons unsalted butter, softened 28g
- 3/4 cup lukewarm water 170g
Topping
- 1 tablespoon milk 14g
- 2 tablespoons poppy or sesame seeds 18g (optional)
Instructions
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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.
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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.
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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.
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Center a 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. If you don't have a kaiser roll stamp see an alternate shaping option in "tips," below.
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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.
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Turn the rolls cut-side up. Dip their tops in milk, and coat with poppy or sesame seeds, if desired.
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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.
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Serve rolls warm, or at room temperature. Store leftover rolls, well wrapped, at room temperature for a couple of days; freeze for longer storage.
