Best 6 Kaiser Rolls Bread Machine Recipes

KAISER ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

KAISER ROLLS (BREAD MACHINE)

Steps:

• Bread Machine Method:Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
• Shaping:Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
• Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down firmly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a Kaiser roll. Practice makes perfect! Repeat with the remaining rolls.
• Place the rolls cut-side down (yes-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. Turn the rolls cut-side up. Dip tops in milk and coat with poppy or sesame seeds, if desired.
• Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.

BREAD MACHINE ROLLS

Steps:

• Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
• Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

KAISER ROLLS

Steps:

• Make the dough: In the bowl of an electric mixer, whisk flour and salt to combine. Attach bowl to mixer fitted with a dough hook. In a glass measuring cup, whisk together water, yeast, and honey; let stand 5 minutes. Add eggs and whisk to combine. Add to flour mixture and knead on low speed until it forms a soft, stretchy dough, 6 to 8 minutes. If necessary, add more water, a tablespoon at a time. Add butter, 1 tablespoon at a time, until thoroughly incorporated, about 4 minutes. Transfer to a buttered bowl. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
• Punch down dough and remove from bowl. On a lightly floured surface, pat dough into a 14-by-12-inch rectangle. Fold dough into thirds like a business letter. Rotate dough 90 degrees on work surface and fold into thirds once more. Return dough to bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Divide dough into 12 equal pieces and cover lightly with plastic wrap. On a lightly floured work surface, pat one piece of dough at a time into a 5-by-3-inch rectangle. With a long side facing you, fold dough into thirds as you would a business letter. With the edge of your hand, pat dough along length of seam to seal. Using your hands, roll dough into a 12-inch rope. Tie rope into a simple knot, leaving a bit of length at each end. To finish the knot, pull one end up and over and tuck it into the center. Take remaining end and pull it down and under, pushing it through the bottom of the knot and up into the center. Place on parchment-lined baking sheets, 3 inches apart. Repeat process with remaining pieces of dough. Let rise, covered, in a warm place until doubled in bulk, about 1 hour.
• Make the topping: Preheat oven to 350 degrees. Lightly brush tops of rolls with egg wash and sprinkle with poppy seeds. Bake, rotating sheet pans between racks halfway through, until golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool completely.

KAISER ROLLS - BREAD MACHINE

Steps:

• Add all ingredients to Bread Machine.
• Run Dough cycle.
• Divide into 16 pieces.
• Shape each into a ball. Place 2 inches apart on greased baking sheets.
• Cover and let rise until doubled, about 30 minutes.
• With scissors, cut a 1/4-in.-deep cross on tops of rolls.
• Bake at 400° for 15-20 minutes until golden brown.

KAISER ROLLS

Steps:

• Take the pâte fermentée out of the refrigerator 1 hour before making the dough. Cut it up into about 10 small pieces with a pastry scraper or serrated knife. Cover it with a towel or plastic wrap and let sit for 1 hour to take off the chill.
• Stir together the flour, salt, malt powder, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pâte fermentée, egg, oil, and 10 tablespoons water. Stir (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball. If there is still some loose flour, add the remaining 2 tablespoons water.
• Lightly dust the counter with flour, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Knead for about 10 minutes (6 minutes by machine), adding flour, if needed, to make a dough that is soft and supple, tacky but not sticky. The dough should pass the windowpane test (page 59) and the internal temperature should register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with the oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 2 hours, or until the dough doubles in size. If the dough doubles in size before 2 hours have elapsed, remove it, knead it lightly to degas it, and return it to the bowl to continue fermenting until doubled from original size or until 2 hours have elapsed.
• Remove the dough from the bowl and divide it into 6 to 9 equal pieces (4 ounces for large rolls, 2 2/3-ounce pieces for smaller rolls). Form the pieces into rolls, as shown on page 82. Mist the rounds lightly with spray oil, cover with a towel or plastic wrap, and let the dough relax for 10 minutes. Meanwhile, line a sheet pan with baking parchment, lightly mist it with spray oil, and then dust with semolina flour or cornmeal.
• Prepare the individual rolls by cutting them with a kaiser roll cutter (see photograph) or knotting them as shown on page 82. Place the rolls, cut side down, on the parchment, mist lightly with spray oil, and loosely cover the pan with plastic wrap or a food-grade plastic bag.
• Proof the rolls for 45 minutes at room temperature, then flip them over so the cut or folded side is facing up. Mist again with spray oil, cover the pan, and continue proofing for another 30 to 45 minutes, or until the rolls are double their original size.
• Preheat the oven to 425°F with the oven rack on the middle shelf. Uncover the rolls and prepare them for baking. If you want seeds on your rolls, mist them with water and sprinkle poppy seeds over the top. If not, just mist them with water.
• Place the pan in the oven, spray the oven walls with water, and close the door. After 10 minutes, rotate the pan for even baking and lower the oven setting to 400°F. Continue baking until the rolls are a medium golden brown and register approximately 200°F in the center. This will take 15 to 30 minutes for large rolls, or less for smaller rolls.
• Remove the rolls from the pan and transfer to a cooling rack. Wait at least 30 minutes before serving.
• Enriched, standard dough; indirect method; commercial yeast
• Day 1: 1 1/4 hours pâte fermentée
• Day 2: 1 hour to de-chill pâte fermentée; 10 to 15 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 15 to 30 minutes baking
• The traditional method for shaping a kaiser roll requires a series of overlapping folds, like making a paper flower. It is time-consuming and difficult to teach. Most people now use a commercial kaiser cutter, either metal or plastic, available at most cookware stores or through mailorder catalogs (see Resources, page 286). Equally effective and fun and easy to make is a knotted roll design. The finished roll looks similar to the more difficult overlapping-fold technique.
• You can use either a kaiser roll cutter (center) or the knotted-roll technique (left and right) to give your kaiser rolls their distinctive design.
• Kaiser Rolls %
• Pâte fermentée 80%
• Bread flour 100%
• Salt 2%
• Diastatic malt powder 1.7%
• Instant yeast 1.1%
• Egg 16.5%
• Oil 7.5%
• Water (approx.) 55%
• Total 263.8%