Kaiser rolls

I like using Kaiser rolls for my sandwiches at school because I like the seedy crunchy texture they have on top. Kaiser is German for emperor and that’s why these rolls look like the tops of emperor crowns…well at least they’re supposed to but it’s not as noticeable with the sesame seed ones.

I always thought that it would be hard to make these rolls because of the design they have on top but after making them for the first time…it wasn’t so bad. I know that there’s probably a more complex way to make the imprints more prominent like the store bought ones and I’m sure I’ll be able to learn the technique for that in due time but for now…I’ll use a spoon because I’m a bit of a beginner when it comes to these. Oh and for fluffier rolls, make sure that you knead the dough while it’s still warm so the gluten really gets worked out in there. Anyways, without further ado…I present to you…Kaiser rolls!

Ingredients (makes 6):

2 1/2 cup flour
1 teaspoon yeast
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon oil
1 egg
2/3 cup warm water
poppy seeds and sesame seeds

Method

1. Combine oil, warm water, yeast and sugar in a measuring cup; set it aside to foam. In a large bowl combine the flour and salt. Add the yeast mixture and egg to the flour. Stir until a dough forms.

2. Knead the dough for 8 to 10 minutes until it comes off the sides and becomes smooth and elastic-y. Cover the bowl with a tea towel and let rise in a warm place for 1 to 1 1/2 hours until it has doubled in size.

3. Split the dough into 6 equal buns then slightly flatten it out Create crown-shaped imprints in the dough using the side of a spoon.

4. Press sesame, poppy, or other seeds into the tops of the dough balls, if you want seeded rolls.4. Bake at 350F for 15 minutes until golden.

5. Munch!