Kaiser Rolls Bread Machine Recipes

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KAISER ROLLS - BREAD MACHINE

Make and share this Kaiser Rolls - Bread Machine recipe from Food.com.

Provided by dawn0124

Categories     Breads

Time 2h15m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 6



Kaiser Rolls - Bread Machine image

Steps:

  • Add all ingredients to Bread Machine.
  • Run Dough cycle.
  • Divide into 16 pieces.
  • Shape each into a ball. Place 2 inches apart on greased baking sheets.
  • Cover and let rise until doubled, about 30 minutes.
  • With scissors, cut a 1/4-in.-deep cross on tops of rolls.
  • Bake at 400° for 15-20 minutes until golden brown.

Nutrition Facts : Calories 225.8, Fat 5.1, SaturatedFat 0.7, Sodium 293, Carbohydrate 39.3, Fiber 1.5, Sugar 3.3, Protein 5.2

2 (1/4 ounce) packages active dry yeast
2 cups water
4 tablespoons sugar
1/3 cup vegetable oil
2 teaspoons salt
6 cups all-purpose flour

KAISER ROLLS (BREAD MACHINE)

Make and share this Kaiser Rolls (Bread Machine) recipe from Food.com.

Provided by Chilicat

Categories     Yeast Breads

Time 1h45m

Yield 6 4 oz. rolls

Number Of Ingredients 7



Kaiser Rolls (Bread Machine) image

Steps:

  • Bread Machine Method:Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.
  • Shaping:Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
  • Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down firmly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a Kaiser roll. Practice makes perfect! Repeat with the remaining rolls.
  • Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Turn the rolls cut-side up. Dip tops in milk and coat with poppy or sesame seeds, if desired.
  • Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.

3/4 cup water
1 large egg
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons unsalted butter
3 cups all-purpose flour (Unbleached)
1 1/2 teaspoons instant yeast

KAISER ROLLS- SEMI WHOLE WHEAT OR WHITE (BREAD MACHINE)

This is based on a great recipe called "Wonderful Homemade Kaiser Rolls!" found here on recipezaar from ChipoltleChic. I made some modifications so I could make the recipe in my bread machine and swapped out the original Crisco for Butter and some Whole Wheat flour for some of the White flour

Provided by Gragegrl

Categories     Breads

Time 2h20m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 12



Kaiser Rolls- Semi Whole Wheat or White (Bread Machine) image

Steps:

  • Combine all ingredients EXCEPT 1 Egg White and 2 tablespoons milk, those are for the egg wash. Place in machine in the order listed above or as described by your bread machine manual.
  • Set machine to "DOUGH" cycle.
  • After machine cycle stops take dough out and divide into eight balls on a lightly oiled surface. Shape dough into rolls by rolling flat and imprinting with a Kaiser stamp or by using this easy roll and knot technique from King Arthur Flour- http://www.kingarthurflour.com/blog/2008/02/28/all-tied-up-shaping-kaiser-rolls/. Transfer rolls to baking sheet.
  • Cover with a warm lightly damp towel and allow to rest for thirty minutes. Preheat oven to 4255 degrees F.
  • Glaze tops of rolls with egg white mixture and top with seeds (optional).
  • Bake for 15-20 minutes at 425 degrees F or until golden brown.

Nutrition Facts : Calories 192.6, Fat 2.2, SaturatedFat 1.1, Cholesterol 4.3, Sodium 322.8, Carbohydrate 36.3, Fiber 3, Sugar 1, Protein 7.1

1 1/4 cups water
1 tablespoon butter (softened)
1 1/2 egg whites (beaten until stiff)
1 1/2 teaspoons sugar
1 teaspoon salt
2 -2 1/4 cups bread flour
1 cup whole wheat flour (you can substitute white and leave out the wheat gluten below)
1 tablespoon vital wheat gluten (aids in rising, not necessary)
1 tablespoon bread machine yeast
1 egg white
2 tablespoons milk
poppy seeds (optional) or sesame seeds (optional)

KAISER ROLLS

This crusty bread makes a great sandwich base or burger bun. Martha made this recipe on episode 702 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 9



Kaiser Rolls image

Steps:

  • Make the dough: In the bowl of an electric mixer, whisk flour and salt to combine. Attach bowl to mixer fitted with a dough hook. In a glass measuring cup, whisk together water, yeast, and honey; let stand 5 minutes. Add eggs and whisk to combine. Add to flour mixture and knead on low speed until it forms a soft, stretchy dough, 6 to 8 minutes. If necessary, add more water, a tablespoon at a time. Add butter, 1 tablespoon at a time, until thoroughly incorporated, about 4 minutes. Transfer to a buttered bowl. Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Punch down dough and remove from bowl. On a lightly floured surface, pat dough into a 14-by-12-inch rectangle. Fold dough into thirds like a business letter. Rotate dough 90 degrees on work surface and fold into thirds once more. Return dough to bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
  • Divide dough into 12 equal pieces and cover lightly with plastic wrap. On a lightly floured work surface, pat one piece of dough at a time into a 5-by-3-inch rectangle. With a long side facing you, fold dough into thirds as you would a business letter. With the edge of your hand, pat dough along length of seam to seal. Using your hands, roll dough into a 12-inch rope. Tie rope into a simple knot, leaving a bit of length at each end. To finish the knot, pull one end up and over and tuck it into the center. Take remaining end and pull it down and under, pushing it through the bottom of the knot and up into the center. Place on parchment-lined baking sheets, 3 inches apart. Repeat process with remaining pieces of dough. Let rise, covered, in a warm place until doubled in bulk, about 1 hour.
  • Make the topping: Preheat oven to 350 degrees. Lightly brush tops of rolls with egg wash and sprinkle with poppy seeds. Bake, rotating sheet pans between racks halfway through, until golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool completely.

6 cups bread flour, plus more for work surface
1 tablespoon coarse salt
1 3/4 cups lukewarm water (110 degrees), plus more if needed
One 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
1 tablespoon honey
2 large eggs, room temperature
4 tablespoons unsalted butter, room temperature, plus more for bowl
1 large egg, lightly beaten
2 teaspoons poppy seeds

EASY KAISER ROLLS

This is an easy recipe for great kaiser rolls. This is a recipe that you should start with if you have NEVER made bread before.

Provided by Beth Streeter

Categories     Other Side Dishes

Time 2h20m

Number Of Ingredients 9



Easy Kaiser Rolls image

Steps:

  • 1. In a large bowl, combine flour, salt, sugar and un dissolved yeast. (If using instant yeast if you are using regular bloomed yeast wait to add till step 2) and combine well.
  • 2. Add Water and Oil and (bloomed yeast if you are using it) Using a dough hook or hands combine throughly, Then knead about 5 to 10 minutes adding flour if necessary, until if forms a nice soft ball.
  • 3. Grease a large bowl with non stick spray and place dough in bowl, flipping it a couple of times to cover with oil. Cover with plastic wrap and a tea towel and let rise, for about an hour or until doubled in size. ( If my house is cold in the winter I usually put it on a heating pad on low.)
  • 4. At this point you want to preheat your oven to 400 degrees, you want it nice and HOT! Remove, pound down and turn out onto a lightly floured surface. divide into 12 pieces, if you are using a scale about 4 and a quarter ounces a piece. Shape each piece into a ball. With very sharp knife cut a 1/4 in deep cross on tops of rolls. Place cut side down onto a greased cookie sheet and 2 inches apart. Cover and let rise until doubled, about 30 minutes.
  • 5. Whip together egg white and water. Flip balls over and brush egg white and water mixture. Add poppy seeds or sesame seeds at this time.
  • 6. Bake at 400° for 15 to 20 minutes or until golden brown. Place on wire racks to cool. If you would like to you can cut this recipe in half.
  • 7. If you would like to add herbs to this bread mix about a Tablespoon of dried herbs into the flour mixture. I would add oregano, and basil, when I am serving pizza burgers, I would add a little thyme and rubbed sage, if I am going to make left over turkey sandwiches from Thanksgiving. Use your imagination!!!!

6 c unbleached all purpose flour
2 tsp salt
2 Tbsp instant yeast or 2 envelopes of yeast bloomed
4 Tbsp sugar
2 c warm water
1/3 c vegetable, canola, or olive oil
FOR BRUSHING ON TOP OF ROLLS
1 egg white
2 Tbsp water

KAISER ROLLS

These rolls can be enjoyed plain with soup or used for sandwiches. I make them at least once a month. This kaiser roll recipe earned me a blue ribbon at the county fair. -Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Time 40m

Yield 16 rolls.

Number Of Ingredients 9



Kaiser Rolls image

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Preheat oven to 400°. Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 225 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
4 tablespoons sugar, divided
1/3 cup canola oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 egg white
2 teaspoons cold water
Poppy and/or sesame seeds

KAISER ROLLS FROM KING ARTHUR FLOUR

These deli-style "bulky rolls" are perfect for over-stuffed sandwiches. Top them with sesame or poppy seeds for that authentic "bakery look" and though there are a lot of steps I found it to be pretty easy. I did get a "stamp" from KA to get the Kaiser roll look. (I did not turn them upside down as directed - wasn't sure how hard they'd be to turn over)

Provided by Bonnie G 2

Categories     Yeast Breads

Time 30m

Yield 6 large rolls, 6 serving(s)

Number Of Ingredients 7



Kaiser Rolls from King Arthur Flour image

Steps:

  • Manual Method:.
  • In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl.
  • Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.)
  • Knead the dough for an additional 5 minutes, or until it's smooth and supple.
  • The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary.
  • Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.
  • Bread Machine Method:.
  • Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start.
  • About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary.
  • Allow the machine to complete its cycle.
  • Shaping:.
  • Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.
  • Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet.
  • Working with one ball of dough at a time, center your kaiser stamp over the dough.
  • Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect!
  • Repeat with the remaining rolls.
  • Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet.
  • Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
  • Turn the rolls cut-side up.
  • Dip tops in milk and coat with poppy or sesame seeds, if desired.
  • Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown.
  • Remove them from the oven, and cool on a wire rack.

Nutrition Facts : Calories 280.7, Fat 5.3, SaturatedFat 2.8, Cholesterol 41.2, Sodium 499.5, Carbohydrate 49.2, Fiber 2, Sugar 1.2, Protein 8

3 cups unbleached all-purpose flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
1 large egg
2 tablespoons unsalted butter
3/4 cup water

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