Kaiser rolls

Votes: 6

Time: 20 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 338, total fat 14 G., saturated fats G., proteins 14 G., carbohydrates 40 G., fiber G., cholesterol mg, sodium mg, sugar G.

Austrian Kaiser (or Imperial) buns are an incredibly light and airy bread with a crisp crust, made primarily from wheat flour, water, and yeast. They have been served at the imperial court since the 18th century and have retained their recognizable shape—a flower or royal crown—ever since. Kaiser buns are usually topped with sesame or poppy seeds, which not only add flavor but also make them more appealing and appetizing. They are ideal for sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buns

1 tbsp. plus 1 tbsp. warm water (about 40°C)
4 tbsp. bakery flour (0.5 kg) with a high gluten content
2 and 1/4 teaspoons active dry yeast
2 tbsp. l. milk powder
2 tablespoons of sugar
1.5 tsp salt
3 tbsp (45 g) butter, melted
1 large egg, beaten

Topping

1 egg white (lightly beaten with 1 teaspoon water, optional)
Optional: 1/4 cup sesame or poppy seeds
Optional: 2 tbsp (30 g) butter, melted

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, bread flour, dry milk, eggs

Cooking the dish according to the recipe:

Pour water and yeast into the bowl of a stand mixer and let sit for 10 minutes. Add 2 cups of flour and mix until smooth. Then, switch to the dough hook attachments and add the remaining flour, dry milk, sugar, salt, 3 tablespoons (45 g) of butter, and a beaten egg.

Mix on medium speed for 6 minutes. If the dough is too soft or too dense, add flour or water, 0.5 teaspoon at a time. The dough should be soft but still pull away from the sides of the bowl.
If you are not using a mixer, mix all ingredients well with a wooden spoon and knead the dough with your hands on a lightly floured surface for 10 minutes, until smooth and elastic.

Grease the sides of a large bowl with vegetable oil. Form the dough into a ball and place it in the bowl, rolling it around the sides to coat the surface. Cover with plastic wrap and let rise in a warm, draft-free place for 1 hour, or until the dough has doubled in size.
Divide the dough into 60-90g portions, depending on how large you want the buns. On a lightly floured surface, roll each piece of dough into a 30-40cm long rope. Take both ends of the "rope" and tie a loose overhand knot, leaving a small opening in the center. Then wrap each end of the dough around the loop and pinch the ends together at the bottom of the bun. You'll have a knot-shaped bun.* Repeat with the remaining dough.
Place the pieces on a large baking sheet lined with parchment paper.

Cover loosely with cling film or a kitchen towel and let rise at room temperature for 1 hour.
Prepare the egg wash by whisking 1 egg white with 1 teaspoon of water. Brush the buns with it and sprinkle with sesame or poppy seeds, if desired.

Or simply brush the buns with melted butter before or after baking.
Preheat oven to 190°C.

Bake the buns in a preheated oven for 15–18 minutes until golden brown.