Kaisersemmel (Kaiser Rolls)
A recipe for Kaisersemmel (Kaiser Rolls)! These homemade rolls have thin, crispy crust with a soft, fluffy center.
Servings 9 Rolls
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 3/4 cup (180 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 3 1/2 cups (440 grams) all-purpose flour Weizenmehl Type 550 or 700
- 1 teaspoon fine salt
- 1/2 cup (120 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 1 tablespoon (15 milliliters) honey
- 3 tablespoons (42 grams) unsalted butter softened at room temperature
- rye flour for dusting
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir briefly and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
- Mix in the water with the frothy yeast, milk, honey, and butter until a smooth dough forms.
- Knead on a lightly floured surface until soft and elastic. If too stiff and crumbly, mix in a little more water. If too wet and sticky to handle, lightly add a little more flour.
- Place the dough in a large bowl, cover, and allow to rest at room temperature until doubled, 1-2 hours.
- Divide the dough into smaller portions about 75-80 grams (2.6-2.8 ounces) in size. There should be 9 to 10 in all.
- Form each portion into a smooth ball and place on a work surface lightly dusted with rye flour. Cover and allow to rest at room temperature until puffed, about 30 minutes.
- Line two rimmed baking sheets with parchment paper.
- Once puffed, the star shape can either be formed with a stamp/press or by hand.
- If using a stamp, lightly dust each side of the round with rye flour, press down in the center of the round with the stamp without cutting through the dough, then place the round, stamped-side down, on the prepared baking sheet. Repeat with remaining rounds, arranging them 2 inches (5 centimeters) apart.
- To shape by hand, lightly dust each side of the round with rye flour. Press down gently with your palm to form a disc.
- Place the thumb of your non-dominant hand (I am right handed so I used my left hand) in the center of the disc with the tip of the thumb resting near the middle.
- With your other hand (leave your thumb where it is) grab the top of the circle and pull it down just over the thumb, pressing lightly to seal. Use the side of your hand (slightly curved) to press down next to your thumb to make the first swirl.
- Repeat this process three more times (keeping your thumb where it is) to make four swirls around the roll.
- For the final section, remove your thumb and tuck the remaining dough in the little cave created by your thumb. Gently press around the edges of the roll to create a smooth circle with five swirls across the top.
- Place the formed rolls, swirl side down, on the prepared baking sheets about 2 inches (5 centimeters) apart. Cover the baking sheets and set aside for 20 minutes, until lightly puffed.
- Preheat the oven to 450˚F (230˚C) with one rack in the center and another rack towards the bottom.
- Place a pan of water on the bottom rack.
- Once ready to bake, flip the rolls over so the swirl design is on top.
- Lightly brush or spray the rolls with water and place in the preheated oven. Immediately reduce the temperature to 425˚F (220˚C) and bake for 5 minutes.
- Open the door for 10 seconds to release steam and continue cooking for another 5 minutes.
- Remove the baking sheet from the oven, lightly spray or brush the rolls with more water, and continue to bake until golden brown across the top, 5-8 minutes.
- Transfer to a wire rack and allow to cool for about 10 minutes before serving.