Kaiser roll

Fresh from the oven

Kaiser rolls has been recognized since mid 1700. The story tells that it was created to convince Emperor Joseph II to regulate the price of bread rolls.
Originally the Kaiser roll was made with white flour, yeast, malt and salt. The roll was formed so it represented a "Emperor's crown" done with a Kaiser roll stamp or with folding technic.
Now a days there is many variation but they all have in common the  characteristic crown shape.

Try the Kaiser roll for a stuffed sandwich or as a perfect base for a Burger.

Below our take on the Kaiser roll done with folding technic.

  • 1 ¼ cups warm water
  • 2 tsp dry yeast
  • 2 tbsp sugar
  • 3 tbsp butter melted
  • 1 ½ tsp salt
  • 1 egg
  • 3 ½ cups bread flour +/-
  • egg-wash and black sesame seed or poppy seed for topping

How to do

Not many has a Kaiser roll stamp...

The dough is quite simple.
Add the yeast and suger to the water and leave it for 5 to 10 minuttes.
Then add the melted butter, salt and egg, let your mixer run on low speed.
Start adding the flour a cup at the time. When fully incorporated and the dough start pull away from the side of the bowl then run your mixer on medium speed for 6 to 8 minuttes.
Let the dough rest covered for about an hour.
Form the dough into 60 to 80 g. buns

For the folding or if you do have a stamp feel free to stamp the roll. Personally i do find the folding gives a better structure in the bun.

Roll each dough ball to a rope shape of about 30 cm.
Make a simple knot leaving the two ends equal in lenght,
Fold these ends under and press.

See the pictures below. It's quite simple once you try.

Paint with egg-wash and drizzle with topping of choise.

Bake in a pre-heated oven 200 C. for 15 to 20 minuttes until golden brown.

Enjoy as a delicious sandwich or as a perfect burger bun