Kaisersemmel (Austrian Crusty Bread Rolls)
In short: Crisp-crusted, soft-centered white rolls with a star pattern on top, baked with steam. The everyday Austrian breakfast roll and sandwich bread. It takes about 50 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 1 h 40 min
- Total
- 50 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 175 kcal
The Kaisersemmel is the classic Austrian morning roll: crackly on the outside, soft and airy within, and marked on top with a five-armed star. Bakeries sell them fresh at dawn, and Austrians eat them split with butter and jam, or filled with ham, cheese or liver pâté. At home, a simple yeast dough, a good rise and a burst of steam in the oven are enough to give you the crisp crust.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and stir to a shaggy dough, then knead on a lightly floured surface for 10 minutes (or 6 to 7 minutes in a stand mixer) until smooth and elastic.
- Put the dough in a lightly oiled bowl, cover and let it rise at room temperature for about 1 hour, until doubled.
- Divide the dough into 12 pieces of about 70 g (2 1/2 oz) each. Shape each into a tight ball by cupping your hand over it and rolling it against the counter. Cover and rest for 10 minutes.
- Press a Kaiser roll stamp firmly into the center of each ball. Without a stamp, use a very sharp knife or razor blade to cut five shallow curved slashes radiating from the center, like a pinwheel. Set the rolls 5 cm (2 inches) apart on two lined baking trays, pattern side up.
- Cover loosely and let the rolls proof for 30 minutes, until puffy. About 20 minutes before baking, heat the oven to 230°C (450°F) and put an empty roasting pan on the oven floor.
- Brush or spray the rolls with water. Put the trays in the oven, pour the boiling water into the hot pan and close the door quickly. Bake for 5 minutes, then lower the heat to 200°C (400°F).
- Bake for 12 to 15 minutes more, until deep golden brown and crisp. Cool on a rack for at least 20 minutes before cutting. The rolls are best on the day they are baked.
Tips
- Steam is what makes the thin, crackly crust. If your oven does not allow a pan on the floor, spray the oven walls with water twice in the first 5 minutes of baking.
- For poppy or sesame seed rolls, brush the rolls with water and sprinkle the seeds on just before baking. Refresh day-old rolls in a 180°C (350°F) oven for 5 minutes.
Questions and answers
What is a Kaisersemmel?
A crusty white wheat roll from Austria with a five-part star pattern on top. It is the standard breakfast and sandwich roll there, and the model for the Kaiser roll known in other countries.
Do I need a Kaiser roll stamp?
No. A stamp gives the classic pattern, but five curved slashes made with a sharp knife open up in the oven and look similar. The taste and texture are the same.
How do I keep the crust crisp?
Bake with steam for the first minutes, cool the rolls on a rack and eat them the same day. Day-old rolls revive in a hot oven for a few minutes.
How long does it take to make Kaisersemmel (Austrian Crusty Bread Rolls)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Kaisersemmel (Austrian Crusty Bread Rolls)?
About 175 kcal per serving, with 5 g of protein, 32 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 32 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
