Kaiser Semmel – Kaiser Rolls

Kaiser Rolls

The name  says it  all –  kaiser for emperor and   semmel for  rolls.   This  king  of  rolls   traces  its  origin back to 19th  century  Austria.  These  beautiful  knotted  rolls are  soft  and tasty  to be  had either plain  or   made  into a  sandwich.  The   beautiful  rosette  shaped  rolls  are  usually  topped   with  seeds , which definitely adds to the visual appeal.

There are   Kaiser roll stamps ,  which  can  be  used  to  shape  the   dough into the   beautiful   flower  shapes.  Though   beautiful  I  find the  stamps  to  lack the  artisan  touch,  and  use  a  simple knotting  technique  to  give  the   rolls  its  rosette  shape.  By all means  use  the  stamp  especially if  you are  making  large  batches of  rolls ,  but  otherwise  give  the  technique  in the  video a  try ..

This is a  bread  recipe  that  uses eggs, but  if  you   have  an  aversion to eggs ,  try the  shaping  technique   with a egg free  bread   recipe, like  the  Dilkush Bread  dough  or  even  with the Ladi Pav  recipe .

Kaiser Semmel – Kaiser Rolls

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 6 Rolls

Kaiser Semmel – Kaiser Rolls

Ingredients

Unbleached All Purpose Flour - 350g (3C)
Sugar - 5g (1 Tsp)
Yeast - 7g (1 1/4 Tsp )
Fine Sea Salt - 7g (1 tsp)
Unsalted Butter - 30 gms (2 Tbsp)
Water - 180g (3/4 C)
Egg - 1
Topping
Milk - 2 Tbsp
Poppy Seeds / Sesame Seeds - 1-2 Tsp

Instructions

Warm the water till it reaches 110°F - just warm to touch. Bring the egg and butter to room temperature.

Take 1/4 C of lukewarm water in a large mixing bowl. Mix in the sugar and sprinkle the yeast on top. Let the yeast bloom for 5 to 10 minutes until the mix begin to foam up on top. To this add the flour, butter and salt . Make a well in the middle of the flour and break the egg into it. Knead everything together while adding the remaining water as needed to make a soft dough. Knead for about 10 minutes until the dough has become pliable and relaxed. Form into a ball and place in a lightly oiled bowl at least 3 times larger than the volume of the dough. Cover and let it rise in a warm place for at least an hour or until it has doubled in volume.

Uncover and punch down the dough. Divide into 6 equal pieces. Roll each piece into a rope and shape the kaiser rolls. Line a cookie sheet with parchment paper or spray lightly with oil. Place the rolls on the sheet leaving at least 2" space between them. Cover with a moist kitchen towel or plastic wrap and let rise in a warm place for about 30 minutes, or until almost doubled.

While the rolls are rising, preheat the oven to 400°F (200°C). Just before placing the rolls in the oven brush the tops with milk and sprinkle the seeds on top.

Place in the preheated oven and bake for 15 to 20 minutes.

Remove from the oven and cool on a wire rack.

Use the same day or freeze in an airtight bag.

https://oventales.com/kaiser-semmel-kaiser-rolls/

 

I am  a  big  fan  of  unbleached , unbromated  all purpose  flour,  and  that  is  what I use  in this  recipe. Any flour   with a  fair  amount   of   protein content ,  AP  Flour or bread  flour but definitely not  cake  flour,   will work  well in this  recipe.   These  rolls  have  just a  hint  of  sweetness  and  can   easily be paired  with  sweet or   savory   fillings. The  seeds on the  top are  optional, but  these definitely add  to the  visual appeal.

The  video  below  recaps  the  methods  and  briefly  shows  how  to  shape  the  rolls .

These  rolls are    tasty  just plain.. or just  go  ahead  and  stack your  favorite   sandwich  fillings  in  there 🙂

Kaiser Roll

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