Kaiser Rolls/Buns

Moe requested burgers for dinner last night.

My favourite burger bun is a Kaiser.


So I started a batch early afternoon

and they were out of the oven in time for dinner.

This is the recipe I have been using for a number of years. I don’t remember the original source.

I updated it a while back to add metric measurements.

Kaiser Rolls/Buns

4 1/2 cups flour (650g)
1 to 2  teaspoons sugar (5g)
2 to 3  teaspoons salt (22g)
2 1/2 teaspoons yeast (7g)
1 1/2 to two cups water(400g)
1 tablespoon soft butter (30g)
1 egg
sesame seeds/poppy seeds

Recipe makes 12 full size or 24 mini kaisers.

NOTE:  Hand mixed method, but can also be mixed by machine.

Mix flour, water, yeast, egg and butter together. Let rest (autolyze) for 20 minutes.  Add salt and let rest another 20 minutes.  

Do a series of stretch and folds, 20 minutes apart.   (Usually 4 to 6 is enough).

Cover and leave dough to double.  

Divide dough into 12 pieces and shape each piece into a log.  Cover and let rest for 10 minutes.

Roll each log into a rope about 8″ to 10″ long.  Tie a loose knot in the middle and tuck one end down the middle and one end over and up the middle.  Place on parchment, cover and let rise until doubled. 

Preheat oven to 475°F

Spray with water, sprinkle with sesame or poppy seeds (or both) and bake for 20 to 25 minutes or until buns are golden brown. 

Edited January 2019

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