Poppy Seed Kaiser Rolls

Supposedly invented in Vienna and named for Kaiser Franz Joseph, these rolls make the perfect foundation for your favorite sandwich.

Serves: 8Hands-on: 30 minutesTotal: 3 hours 35 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1¼ cups plus 1 Tbsp. water, divided
  • 1 Tbsp. sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 2 large eggs
  • 1 Tbsp. vegetable oil
  • 1 tsp. plus ⅛ tsp. kosher salt
  • 5 cups bread flour
  • 3 Tbsp. poppy seeds

Directions

  • In a large bowl, combine 1¼ cups water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add 1 egg, oil, 1 teaspoon salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line two baking pans with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 3" pieces, then roll each into a tight ball. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and rest for 10 minutes.
  • Preheat oven to 375°F. Using a rolling pin, roll buns into flat ½"-thick disks. Mix remaining egg with remaing salt and a tablespoon of water, and brush onto surface of disks, reserving egg wash that remains. Fold edges of disks into the center, making 5 folds in all (creating a pentagon-shaped roll). Place on prepared pans and proof 15 minutes.
  • Gently brush proofed rolls with remaining egg wash, sprinkle with poppy seeds, and bake until golden brown, about 15–20 minutes. Cool completely.

Recipe Information

Serves: 8

Ingredients

  • 1¼ cups plus 1 Tbsp. water, divided
  • 1 Tbsp. sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 2 large eggs
  • 1 Tbsp. vegetable oil
  • 1 tsp. plus ⅛ tsp. kosher salt
  • 5 cups bread flour
  • 3 Tbsp. poppy seeds

Directions

  • In a large bowl, combine 1¼ cups water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add 1 egg, oil, 1 teaspoon salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line two baking pans with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 3" pieces, then roll each into a tight ball. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and rest for 10 minutes.
  • Preheat oven to 375°F. Using a rolling pin, roll buns into flat ½"-thick disks. Mix remaining egg with remaing salt and a tablespoon of water, and brush onto surface of disks, reserving egg wash that remains. Fold edges of disks into the center, making 5 folds in all (creating a pentagon-shaped roll). Place on prepared pans and proof 15 minutes.
  • Gently brush proofed rolls with remaining egg wash, sprinkle with poppy seeds, and bake until golden brown, about 15–20 minutes. Cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat6g
Saturated Fat1g
Cholesterol45mg
Sodium290mg
Total Carbohydrate65g
Dietary Fiber3g
Sugars2g
Protein13g