Kaiser Rolls

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SERVESMakes 12 rolls

TIME1¼ hours, plus 1½ hours rising and 1 hour cooling

Kaiser Rolls

WHY THIS RECIPE WORKS

We thought that kaiser rolls, with their crusty exteriors, would be the perfect choice for our heftiest hamburgers. Aiming to re-create the thin, crisp, golden exterior and moist, sturdy crumb of deli-style rolls, we started by using high-​...

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

1

INSTRUCTIONS

Whisk flour, yeast, and 1 tablespoon salt together in bowl of stand mixer. Whisk 2 cups water, oil, 1 egg, and sugar in 4‑cup liquid measuring cup until sugar has dissolved.

2

Using dough hook on low speed, slowly add water ­mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-​low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 8 minutes.

3

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours.

4

Line 2 rimmed baking sheets with parchment paper. Press down on dough to deflate. Transfer dough to clean counter. Press and stretch dough into 12 by 6‑inch rectangle, with long side parallel to counter edge. Using pizza cutter or chef’s knife, cut dough vertically into 12 (6 by 1‑inch) strips and cover loosely with greased plastic.

5

Working with 1 piece of dough at a time (keep remaining pieces covered), stretch and roll into 14‑inch rope. Shape rope into U with 2‑inch-wide bottom curve and ends facing away from you. Tie ends into single overhand knot, with 1½‑inch open loop at bottom. Wrap 1 tail over loop and press through opening from top. Wrap other tail under loop and pinch ends together to seal.

6

Arrange rolls pinched side down on prepared sheets, spaced evenly apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour.

7

Adjust oven racks to upper­-middle and lower-middle positions and heat oven to 350 degrees. Lightly beat remaining egg, remaining 1 tablespoon water, and remaining pinch salt together in bowl. Gently brush rolls with egg mixture and sprinkle with poppy seeds, if using. Bake until golden brown, 30 to 34 minutes, switching and rotating sheets halfway through baking. Transfer rolls to wire rack and let cool completely, about 1 hour, before serving. (Cooled rolls can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in aluminum foil before being placed in the bag, rolls can be frozen for up to 1 month. To reheat thawed, frozen rolls, wrap them in foil, place them on rimmed baking sheet, and bake them in 350‑degree oven for 10 minutes.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.