Can I freeze Kaiser bread dough?

Yes, you can freeze Kaiser bread dough after the first rise. Shape the dough into rolls, wrap them tightly, and freeze. When ready to bake, thaw overnight in the fridge, allow to rise again, then bake as directed.

What can I use instead of a Kaiser roll stamp?

If you don't have a Kaiser roll stamp, you can use a sharp knife to score a five-point star pattern on top of the dough balls before proofing. You can also try tying string around the dough to create a similar shape.

Why didn’t my Kaiser rolls rise properly?

The most common causes are expired yeast, incorrect water temperature (too hot or too cold), or an underproofed dough. Ensure water is around 110°F (43°C) and that the dough is given enough time to rise in a warm, draft-free area.

Are Kaiser rolls the same as hard rolls?

Yes, Kaiser rolls are often referred to as hard rolls. They have a crusty exterior and soft interior, and are commonly used for sandwiches and burgers.

How long does Kaiser bread stay fresh?

Kaiser bread stays fresh for up to 2 days at room temperature in a sealed bag. It can also be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.

Kaiser Bread Recipe – Best Rolls for Sandwich Lovers

Author: Clara Bennett
Total Time: 2 hours 8 minutes
Yield: 8 rolls 1x
Diet: Vegetarian

Description

This Kaiser Bread Recipe is an easy, step-by-step guide to making soft, crusty sandwich rolls at home. Perfect for burgers, deli-style sandwiches, or warm with butter, these rolls feature a golden crust and fluffy interior that rival any bakery.

Ingredients

Scale

4 cups all-purpose flour (or bread flour)
2¼ teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
1½ teaspoons salt
1½ cups warm water (110°F/43°C)
2 tablespoons vegetable oil
1 egg white (for egg wash)
Sesame or poppy seeds (optional, for topping)

Instructions

In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy.
Add flour, salt, and oil. Mix until a dough forms. Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
Punch down the dough and divide into 8 equal portions. Roll each into a ball and use a Kaiser stamp or knife to shape the tops.
Place the rolls on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
Preheat oven to 425°F (220°C). Brush each roll with egg white and sprinkle with sesame or poppy seeds if desired.
Bake for 15–18 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Transfer to a wire rack and allow to cool before serving.