kaiser rolls
In Austria, they're called Semmel (or Emperor's Rolls). It's a light and fluffy roll with a crispy crust, and they're a mainstay nearly everywhere throughout Austria.They were created in honor of the Habsburg Emperor of the former Austro-Hungarian Empire, which the shape of these rolls is said to resemble the Emperor's crown. To make the "bumps" on top of these rolls, most Austrians use a cookie cutter-like tool with blades that's pressed into the rolls, and a quick twist sets the slits into the dough. But don't worry if you don't have that gadget, because a sharp knife will work just fine.
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prep time
3 Hr
cook time
25 Min
method
Bake
yield
12 (most of the prep time is rising time)
Ingredients
- DOUGH
- 2 (1/4-oz) packages active dry yeast
- 1 1/2 cups - warm water
- 1 tablespoon granulated sugar
- 5 cups - all-purpose flour (plus more for kneading)
- 1 teaspoon salt
- 1 large egg
- 1 large egg white (save the yolk, as it'll be used in a later step)
- 1/2 cup - unsalted butter
- a bit of - warm milk (as needed for dough consistency)
- EGG WASH
- 1 large egg yolk
- 2 tablespoons water
- 1 to 2 tablespoons poppy seeds or sesame seeds (optional)
How To Make kaiser rolls
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Step 1In a small bowl, add sugar and yeast to the warm water, and stir just until well blended. Let stand 10 minutes or until it becomes foamy.
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Step 2Sift together the flour and salt. Add the watery yeast mixture, and use a stand mixer to mix until well combined. With the mixer still operating, gradually add the egg, egg white and butter, and mix until incorporated into the dough. Add milk (if needed) to make a soft, workable dough.
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Step 3Transfer dough to lightly floured surface and knead for 5 to 6 minutes. Place dough in a lightly greased bowl, cover bowl and set aside for 1 hour or until doubled. Turn dough onto floured surface and knead another 2 to 3 minutes, then return dough to bowl to rise again (about 1 hour more).
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Step 4Lightly grease a large cookie/baking sheet; set aside.
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Step 5Shape dough into 12 balls, flatten slightly and place on prepared baking sheet. To get the characteristic "bumps" in the rolls, use a knife to cut a + (one vertical slit and one horizontal slit) on top of each roll, about 1/4-inch deep. (Most Austrians use a kitchen tool shaped like a cookie cutter with curved blades that's pressed over each roll, and a quick twist will set the slits into the dough. But knife works equally well if you don't have that gadget.) Let stand 20 to 30 minutes.
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Step 6Preheat oven to 400°F. Place a pan of water on bottom rack of oven (it helps to create steam which is what gives the rolls the crunchy or crispy exterior).
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Step 7With a fork, beat together the egg yolk and water, and brush a little of the egg wash on top of each roll. Sprinkle a few poppy seeds or sesame seeds on each roll, if desired.
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Step 8Place baking sheet on middle rack in oven, and bake 20 to 25 minutes or until rolls are lightly browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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