The Best Kaiser Roll Recipe for Beginners
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Ingredients
- 1¼ cups warm water 110°F/43°C
- ¼ cup granulated sugar or ⅙ cup
- 1½ teaspoons salt
- 1½ teaspoons instant yeast
- 3½ tablespoons melted butter or oil
- 4¼ cups all-purpose flour
Instructions
- In a large bowl, combine 1¼ cups warm water, ¼ cup sugar, 1½ teaspoons salt, and 1½ teaspoons instant yeast. Stir until the sugar and yeast dissolve completely, then add 3½ tablespoons melted butter and mix well.
- Gradually add 4¼ cups flour to the liquid mixture, stirring until a shaggy dough forms and pulls away from the sides of the bowl.
- Transfer dough to a clean, lightly floured work surface and knead for 9-10 minutes until smooth and elastic. The dough will feel sticky at first but will become smooth and springy as you work it.
- Place the dough back in the bowl, cover tightly with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the risen dough and divide into 10 equal portions, about 85g each. Roll each portion into a smooth ball, cover loosely, and let rest for 8-10 minutes to relax the gluten.
- Working with one ball at a time, roll into a rope about 6 inches (15 cm) long. Let the ropes rest while you shape the remaining balls.
- Once all ropes have rested, gently stretch and roll each one until it reaches about 14 inches (36 cm) in length. Tie each rope into a loose single knot, leaving two tails extending from each side.
- Take one tail and bring it over the top and through the center hole of the knot. Bring the other tail down and tuck it underneath the roll, pinching both ends firmly together on the bottom to secure. The knot should look defined but not tight.
- Place shaped rolls on parchment-lined baking sheets, spacing them at least 3 inches apart. Cover loosely with plastic wrap and proof for 1 to 1½ hours until puffy and nearly doubled.
- Preheat oven to 350°F (180°C). Bake for 26-30 minutes until deep golden brown on the top and bottom, rotating the pan halfway through for even browning.
- Transfer to a wire rack and cool for at least 10 minutes before slicing.
Notes
Pro Tips: Keep the knot loose when shaping to allow the roll to expand properly during proofing. If the dough snaps back while stretching the ropes, cover and let them rest an additional 5 minutes before continuing.
Storage: Store in an airtight container at room temperature for up to 3 days. To freeze, place cooled rolls in a freezer bag for up to 3 months and refresh in a 350°F oven for 5 minutes straight from frozen.
Substitutions: Replace the butter with an equal amount of vegetable oil for a dairy-free version. Honey can be substituted 1:1 for the sugar, though it will add a subtle sweetness to the rolls.
Troubleshooting: If rolls unravel during baking, the ends were not pinched firmly enough underneath. For a softer crust, brush the rolls with melted butter immediately after pulling them from the oven.
Nutrition
Calories: 254kcalCarbohydrates: 46gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 384mgPotassium: 75mgFiber: 2gSugar: 5gVitamin A: 122IUVitamin C: 0.01mgCalcium: 11mgIron: 3mg
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