Kaiser Rolls


If you’ve stopped by my blog before, you may have seen me lamenting about the absence of good ol’ New York delis down in Florida. First it was because I missed New York’s amazing deli-style potato salad, which I cracked the code on, and now it’s because I miss the heaping turkey, cheese, and lettuce sandwiches I used to get on fresh, airy Kaiser rolls! Well lucky for me, King Arthur brand flour offers a great recipe for homemade kaiser rolls. With this recipe and my new Kaiser roll stamper, I don’t have to miss them anymore!!

3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
1 large egg
2 tbs unsalted butter, softened
3/4 cup lukewarm water

1-2 tbs milk
poppy seeds

Mix and knead all the dough ingredients together either by hand, stand mixer, or bread machine.


Remove dough and place in a lightly greased bowl; cover. Let dough rise for 1 hour, until puffy.

Preheat oven to 425 degrees.

Transfer the dough to a large cutting board. Divide into six even portions and shape into round balls. Place them on a lightly greased baking sheet.


Now it’s time for the Kaiser press! I love this new addition to my kitchen tools.You can find one for about $13 on Amazon.com.


Press the shaper down firmly in the center of each ball, *almost* all the way through to the pan, or the indents won’t survive as the dough rises. Just be careful not to go all the way through.



When all the balls have been shaped into rolls, brush them generously with milk and sprinkle with poppy seeds.


Bake for 15-17 minutes until golden brown. Remove rolls from oven and transfer to a cooling rack.

Behold! Fresh kaiser rolls!

You can store them in a bread bag or ziploc bags for a few days, or in the freezer for about a month.