THE Kaiser rolls are also known as Vienna rolls. They are typically crusty, rounded, made by hand. They are perfect breakfast rolls.
For breakfast I prepared golden, soft and sweet Kaiser rolls. I remembered them from my childhood. My mum used to do them when I was a child. I could not find the Kaiser rolls I remembered at my bakery, but I want it to make similar ones anyway!
I decided to make them myself!
Due to my diet, lifestyle and healthy eats I do not eat breads or rolls very often. I usually eat leaves, salads or porridge. It is boring, I know but I have the rule that if I want to eat something more ‘fun’ I do it myself.
So here we go!
I searched some cook books for the recipe and I consulted my mum. Finally, I found the recipe to make the Kaiser Rolls I liked enough to follow.
I was not surprised! Just As I remembered, the Kaiser rolls were so delicious!
My kitchen smelled fantastic!
Making the dough was not too difficult. It was about combining, kneading, resting and shaping.
I am creative and shaping the Kaiser Rolls was enjoyable!
I hope you are ready for the recipe to make the 16 Kaiser Rolls from scratch!
Here we go!
- 460g of extra fine sponge flour
- 70g caster sugar
- 100g of butter
- 14g dry yeast
- 250ml milk
- 4 egg yolks
- pinch of salt
- poppy seeds
- sesame seeds
- 1 egg, beaten – egg mixture
Firstly, melt the butter and cool it down. Put aside. Secondarily, combine the flour with the yeast. Add sugar, egg yolks, salt and milk and knead for a few minutes. Add the melted butter and knead as long as your dough will be smooth and elastic. Form smooth, round ball and transfer dough to the lightly floured bowl, cover with the kitchen towel and let it rise in a warm place until it doubled in size, about 2 hours.
When dough is ready knead in for another few minutes and divide it into 16 equal pieces.Working with 1 piece of dough at a time roll the piece into 16 equal thin ropes. Start with a knot; then wrap 1 tail over loop and press through opening from top. Wrap another tail under the loop and pinch the ends together to seal. Repeat the process until all ropes are shaped into kaiser rolls.
Place the rolls on the baking sheet with the parchment paper lightly floured. Cover your kaiser rolls with the kitchen towel and leave them to rest until they double in size (about 40 min).
When they are doubled in size gently brush them with the egg mixture and sprinkle them with poppy seeds or sesame seeds. Bake in 180 C for about 20 min or until colour is golden brown.
“For breakfast I prepared golden, soft and sweet Kaiser rolls. I remembered them from my childhood. My mum used to do them when I was a child”.