Kaiser rolls have been a favourite in Europe since the mid 1700s. They were named for Austrian Emperor (Kaiser) Joseph II who reigned from 1765 to 1790. Their popularity grew widely and today they are a staple for gourmet sandwiches and burgers throughout the world. This recipe makes a dozen rolls in about 3 to 4 hours. Let's look at our ingredients.
Ingredients
Strong wheat flour 800g Water 450g
Rapid rise yeast 15g Oil 35g
sea salt 20g Sugar 25g
1 large egg (room temperature)
(a second egg is needed for the egg wash before baking)
Making the Dough
In your stand mixer bowl whisk together the flour, salt and yeast. Whisk the egg in a small bowl. Mix the egg, oil and sugar in the water.
Attach the stand mixer bowl and mix with the dough hook at the lowest speed for dough while slowly adding the liquid mixture. Knead until flour is saturated and no longer sticks to the sides (about 2 minutes). Then increase the speed and knead until it reaches a good elasticity. It will still be a little sticky to the touch.
Remove the dough and shape into a boule (a round ball with the seam tucked underneath) and places in a lightly oiled plastic container with lid until double in size (1 to 1 1/2 hrs).
Shaping Your Kaisers
Remove the dough and knock down. Shape into a rectangle at least 12" wide. Using a dough cutter slice the dough into 12 strips and cover with oiled plastic wrap (I use spray oil for most things).
Prepare two trays lined with parchment. Taking one strip at a time leaving the rest covered, roll them into a 12" string, knot then place on the trays at least three inches apart. When done cover the trays with oiled plastic wrap and leave until double in size (30 to 45 min). Knotting instructions follow.
Preheat your oven to 350 F. Make an egg wash mixing an egg with a tbsp of water and a pinch of salt. Brush the buns and bake for 30 to 35 min. Switch racks and rotate after 15 min. Cool on a wire rack for at least a half hour.
Knotting the Rolls
It starts like you are tying your shoe. Note after the first knot there are two "tails", one hangs in front of the dough and one behind. Make sure they are about 2" long and your "hole" is at least the same.
Now, take the tail that hangs from behind and draw it over the dough and through the hole. Take the other tail and draw it around to the backside so the two ends now meet. Squeeze them together and twist once. Then push it back up the hole just a little before placing on the tray.
The trick to getting a well shaped rosette is to evenly space your ties around the outside.
Kim Schiele Measurements