Kaiser Bread Recipe – Crusty & Soft Homemade Rolls

The Joy of Baking Kaiser Bread: A Little Slice of Tradition

There’s something deeply comforting about the scent of freshly baked bread wafting through the kitchen, isn’t there? I still remember the first time I attempted making Kaiser rolls – it was a chilly autumn morning, and I longed for that perfect combination of crisp crust and pillowy softness that only a truly great roll can deliver. After several trials (and a few comically misshapen attempts), I finally landed on this recipe that brings me back to those cozy Viennese bakeries I adored as a child. Now, I’m thrilled to share it with you!

Ingredients You’ll Need for Perfect Kaiser Rolls

• 500g bread flour – The high protein content gives these rolls their wonderful chew
• 10g fine sea salt – My secret? I always use slightly less than recipes call for and adjust after the first rise
• 7g active dry yeast – That little packet in your pantry will work beautifully
• 300ml lukewarm water – Test it on your wrist like baby’s milk – it should feel barely warm
• 1 tbsp honey – Just enough to feed the yeast without making the bread sweet
• 2 tbsp neutral oil – I use sunflower, but any mild oil will do
• 1 egg white + 1 tbsp water – For that gorgeous golden sheen
• Poppy or sesame seeds – For topping (optional but oh-so-pretty)

Creating Your Dough: A Labor of Love

Begin by whisking together your flour and salt in a large mixing bowl. In a separate jug, combine the lukewarm water, honey, and yeast. Let this sit for about 5 minutes until it becomes frothy – this “proofing” step tells you your yeast is alive and ready to work its magic.

Make a well in the center of your flour mixture and pour in the yeasty water along with the oil. Using a wooden spoon (or your hands if you’re feeling adventurous!), mix until a shaggy dough forms. Turn this out onto a lightly floured surface – I like to use my grandmother’s old wooden pastry board for this.

Kneading: Where the Magic Happens

Now comes the therapeutic part! Knead your dough for about 10 minutes. You’ll know it’s ready when it transforms from sticky and unruly to smooth and elastic. Here’s my favorite test: gently press your finger into the dough – if it springs back slowly, you’ve kneaded it perfectly.

Place the dough in a lightly oiled bowl, cover with a damp kitchen towel (I use my favorite floral-patterned one), and let it rise in a warm, draft-free spot for about 1-1.5 hours. It should double in size – I always peek under the towel excitedly like a child checking on a science experiment!

Pro Tips for Perfect Kaiser Rolls Every Time

Making kaiser bread at home is easier than you think, but these little tricks will take your rolls from good to bakery-perfect:

• Steam is your friend: Place a pan of boiling water on the oven’s bottom rack during baking for that signature crisp crust
• Egg wash magic: For extra shine, brush rolls with an egg yolk + 1 tbsp milk mixture before baking
• Patience pays off: Let shaped rolls rest for 10 minutes before scoring – this helps prevent deflating
• Flour power: Dust your work surface with rice flour instead of wheat flour for easier handling

Delicious Variations to Try

Once you’ve mastered the basic recipe, these tasty twists will keep your kaiser rolls exciting:

• Seeded: Top with poppy, sesame, or caraway seeds before baking
• Whole wheat: Substitute half the flour with whole wheat for nutty flavor
• Garlic herb: Brush baked rolls with garlic butter and sprinkle with dried herbs
• Sweet version: Add 2 tbsp sugar and 1 tsp cinnamon to the dough for breakfast rolls

What to Serve with Kaiser Rolls

These versatile rolls shine in so many meals:

• Classic deli sandwiches with pastrami or turkey
• Bread baskets with whipped butter and flaky salt
• Mini sliders for game day parties
• Breakfast sandwiches with eggs and cheese
• Soup dippers for hearty stews and chilis

Storing and Reheating Your Homemade Rolls

To keep your kaiser rolls fresh:

• Room temp: Store in a paper bag for up to 2 days (plastic makes them soggy)
• Freezing: Wrap tightly in foil, then freeze for up to 3 months
• Reviving: Sprinkle frozen rolls with water and bake at 350°F for 5-8 minutes
• Day-old rolls: Transform into breadcrumbs or croutons

Kaiser Roll FAQs

Can I make the dough in advance?
Absolutely! Prepare dough through the first rise, then refrigerate overnight. Let come to room temp before shaping.

Why didn’t my rolls get that signature crust?
This usually means not enough steam during baking. Try spraying rolls with water right before putting them in the oven.

Can I use instant yeast instead of active dry?
Yes! Use 25% less instant yeast and mix it directly with the flour (no need to proof first).

My rolls deflated after scoring – what happened?
The dough was likely over-proofed. Next time, score when dough springs back slowly when poked.

The Joy of Homemade Bread

There’s something magical about pulling golden, crusty kaiser rolls from your own oven. The aroma alone is worth the effort, but the real reward comes when you tear into that first warm roll – crisp crust giving way to a soft, pillowy interior. Whether you’re making sandwiches for a picnic, rolls for Sunday dinner, or just treating yourself to the simple pleasure of fresh-baked bread, these kaiser rolls will become a cherished part of your baking repertoire. Happy baking, and may your kitchen always smell like a European bakery!

Print