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The beloved Kaiser Roll is a deli-specialty, but with this recipe in hand, you can make them at home! Tender yet sturdy, these rolls are delicious eaten on their own with a slather of salted butter. They also make great buns for leftover turkey, smash burgers or a quick weekday lunch.
I set out to develop a kaiser roll recipe that’s tasty enough to serve on the Thanksgiving table and large enough for turkey sandwiches the next day. These deli-style Kaiser Rolls hit the mark!
They’re light, tender and study all at the same time. The rolls are best enjoyed the same day they are baked, but they can be made ahead. Another reason they’re great for the holidays.
This recipe article was originally published in November of 2022, it has since been updated with helpful tips, clearer instructions and step by step photos.
What are Kaiser Rolls?
Kaiser rolls, or Vienna rolls (a nod to their Austrian roots), are round sandwich rolls with a golden crust, soft interior, and a signature star pattern on top. Often sprinkled with poppy seeds or sesame seeds, they’re great for burgers, sandwiches, or alongside a meal with salted butter.
Kaiser Bun Ingredients
- Bread Flour: Bread flour is higher in protein than all-purpose and is the key to creating tender yet sturdy rolls. The higher the protein content of flour, the higher the potential rise of a yeasted baked good. I don’t recommend using all-purpose flour.
- Yeast: To keep things moving along quickly, use instant or rapid-rise yeast. You’ll need four teaspoons, so you’ll need to buy two packets (each packet has 2 ¼ teaspoons yeast).
- Honey: Traditional Kaiser Roll recipes use malt syrup to add sweetness and encourage browning and activate the yeast. I wanted to avoid a specialty ingredient, so instead of malt syrup, I use honey. You can also use cane sugar if you want.
- Seasoning: You can top your kaiser rolls with whatever seasoning you like! I find the combo of sesame seeds, poppy seeds, and flaky sea salt to be absolutely divine. Homemade za’atar seasoning or pistachio dukkah would also be delicious.
How to Know If Yeast Is Fresh
Stir yeast and a dash of sugar into warm water (not boiling water). After about 10 minutes, the yeast should bubble, look slightly foamy and smell yeasty / somewhat like beer.
If it doesn’t foam or bubble, it’s dead. Toss your yeast and buy new. If it does, then your yeast is fresh and good to use for baking.
How to Make Kaiser Rolls
- Combine the flour, yeast and salt together in the bowl of stand mixer.
- Gradually add the wet ingredients (water, oil, egg and honey) and mix, using the dough hook attachment, until a cohesive dough comes together.
- Once a dough comes together, knead the kaiser roll dough until it clears the sides of the bowl, this will take 8 to 12 minutes.
- Slowly add the butter by tablespoon, kneading until it’s completely incorporated.
- Transfer the dough to an oiled bowl and allow dough to rise until doubled in size. This will take an hour to an hour and a half.
- Punch down the dough, then divide the dough into 12 equal pieces.
- Roll each piece into a rope on a lightly floured surface then form into dough knots according to directions below.
- Arrange dough knots on two baking sheets and allow to rise again until puffy and spring back when gently poked, this will take 30 to 60 minutes.
- Brush the dough knots with egg wash and sprinkle with seasoning.
- Bake until golden brown.
How to Shape Kaiser Rolls
- Roll dough into a long rope. Lightly dust the rope with flour—this makes it easier to tie into a knot without sticking to itself.
- Form rope into a “U” shape. Then cross ends over each other.
- Thread one end through the center hole to tie into an overhand knot, like the first step of tying shoe laces.
- Take one of the tails ends and wrap it over the loop and press through the center opening from the top.
- Take the other tail, and wrap it under the loop and through the center opening from the bottom so it’s poking out the top.
Forming Kaiser Roll Tip
To roll and form each kaiser roll, I recommend setting up a two-zone rolling work surface. Lightly dust one half of your work surface with flour while leaving the other half clean.
In order to get each dough ball rolled out into a rope, you’ll want to use the un-floured side of the surface. The tacky dough will slightly stick to the counter which will allow you to roll and stretch it. (You may need to lightly dust your hands with flour to work the dough as needed.)
Right before tying the dough rope into a knot, roll it over the flour surface and brush off any excess flour. The floured rope will be much easier to knot since it won’t stick to itself.
How to Stamp the Rolls
Instead of rolling the dough pieces into ropes and knotting you can use a traditional kaiser roll stamp.
Center the stamp over a ball of dough and press down firmly, cutting nearly to the bottom but not all the way through. Repeat with the remaining rolls.
Cover the rolls and let rise until nearly doubled in size and dough springs back when poked gently with knuckle, 30–60 minutes. Follow the rest of the recipe instructions as written.
Serving Kaiser Rolls
Kaiser rolls are delicious when toasted! I like to use toasted kaiser buns for Turkey Burgers and Steak Sandwiches as well as leftover ham or Thanksgiving turkey sandwiches.
Toast the sliced kaiser rolls in a standard toaster, cut side up in a toaster oven or under the broiled in your oven.
Aside from being great for sandwiches, I like to serve these homemade dinner rolls with a delicious reverse seared ribeye steak or with perfect pan-seared chicken breast.
Add any one of these side salad recipes and dinner is done!
How to Store Kaiser Buns
Store baked and cooled kaiser buns at room temperature wrapped tightly in a plastic bag or airtight container for up to 3 days.
You can also freeze kaiser bread for longer storage. To freeze kaiser rolls, layer them between pieces of parchment paper in an airtight container or resealable zipper-lock bag. Allow the rolls to thaw for a few hours at room temperature before reheating and enjoying.
Reheat kaiser rolls in the oven or toaster oven. Heat them in a 350ºF (177ºC) oven for 5 to 8 minutes just until warmed through.
How to Make Kaiser Rolls
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Ingredients
- 5 cups (630g) bread flour
- 4 teaspoons (10g) instant or rapid-rise yeast
- 1 tablespoon (16g) + ½ teaspoon Morton Kosher Salt or 1 ½ tablespoons Diamond Crystal
- 1 ¾ cups (415g) warm water (about 110ºF)
- 2 tablespoons (25g) olive oil
- 2 large eggs room temperature, divided
- 4 teaspoons (25g) honey
- 2 tablespoons (28.5g) softened butter
Topping, Optional
- 2 teaspoons poppy seeds
- 2 teaspoons sesame seeds
- 1 teaspoon flaky sea salt, such as Maldon
Instructions
- Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk water, oil, 1 egg (50g), and honey in 4-cup liquid measuring cup until sugar has dissolved.
- Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed.
- Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, 8–12 minutes. Add butter, 1 tablespoon at a time, until thoroughly incorporated, 2–4 minutes.
- Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in a large lightly greased bowl or container; cover with clean kitchen towel or plastic wrap, and let rise until doubled in size, 1–1½ hours.
- Line 2 rimmed baking sheets with parchment paper. Gently punch dough down. Transfer dough to clean counter.
- Press and stretch dough into 12×6-inch rectangle, with long side parallel to counter’s edge. Using a knife, cut dough in half horizontally (parallel to you). Then cut 6 even vertical cuts to form 12 identical pieces. Cover pieces with towel.
- Lightly dust half of work surface with flour. Lightly dust hands, then working with 1 piece of dough at a time (keep remaining pieces covered), stretch and roll into 14-inch rope on undusted half of work space.
- Lightly roll rope through flour, then shape rope into U with 2-inch-wide bottom curve and ends facing away from you.
- Tie ends into single overhand knot, with 1½-inch open loop at bottom. Wrap 1 tail over loop and press through opening from top. Wrap other tail under loop and pinch ends together to seal.
- Arrange rolls pinched side down on prepared sheets, spaced evenly apart. Cover loosely with towel and let rise until nearly doubled in size and dough springs back when poked gently with knuckle, 30–60 minutes
- In a small bowl, combine poppy seeds, sesame seeds and flaky sea salt.
- Heat oven to 350ºF (176ºC) with racks set in upper-middle and lower-middle positions. Lightly beat remaining egg with 1 teaspoon water, then gently brush rolls with egg mixture and sprinkle with seed mixture, if using.
- Bake until golden brown, 25–30 minutes, switching and rotating sheets halfway through baking.
- Transfer rolls to wire rack and let cool completely, about 1 hour, before serving.
Notes
Nutrition
where is the ingredients ,what temperature ,how long what is the measuments
Hi Daniel, the full recipe with the ingredients, bake temp and bake time are in the recipe card. Here is the specific section in the article with the recipe card: https://zestfulkitchen.com/homemade-kaiser-rolls-recipe/#wprm-recipe-container-26365