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Kaiser rolls are hard, crusty bread rolls with deep lines across the top, often used for sandwiches or as an accompaniment to soups and stews. They are traditionally brushed with poppy or sesame seeds and have a chewy crust. The rolls were supposedly invented in Vienna to honor Emperor Franz Joseph. They can be made at home by dividing bread dough into rolls and forming them using either a traditional folding technique or a Kaiser stamp.
A Kaiser roll is a hard, crusty bread roll that is sometimes simply known as a hard roll. Kaiser buns are often used to make sandwiches and can also be served whole to accompany hearty soups and stews. Many bakeries and grocery stores stock Kaiser rolls and they can even be made at home, although molding them can be a bit challenging.
A classic Kaiser roll is round with deep lines across the top that make the roll almost look like a flower. Most Kaiser pitches are divided into five segments by these lines, although four segments are not uncommon. Before baking, a Kaiser roll is brushed with poppy or sesame seeds. During the baking process, the roll rises into a puffy shape with a rich, chewy crust.
Supposedly, the Kaiser roll was invented in Vienna, Austria to honor Emperor Franz Joseph. For this reason, some people call the sandwiches “Vienna rolls.” Recipes for Kaiser rolls vary; some are yeast rolls enriched with egg and milk, for example, while others are made with sponges or hors d’oeuvres, which develop a chewier crust as they rise more slowly. The buns are generally the size of a hamburger bun, and some cooks make them with a thinner, less chewy crust, although this is not traditional.
To make Kaiser rolls, mix up a batch of bread dough of your choice and divide into rolls. Let the rolls rest for an hour or until doubled in size, then form them. There are two ways to form a Kaiser roll. The traditional technique involves rolling out the dough into a square and then folding each corner into the middle, creating a four-petal shape. Some bakers use a Kaiser stamp instead; these heavy metal stamps draw lines in the middle of the Kaiser roll.
If using the traditional technique, it helps to roll the Kaiser rolls face down so the seams in the dough don’t crack when it rises. Kaiser rolls made with a stamp can turn face up. After a second rise of about half an hour, brush the Kaiser rolls with water or egg and sprinkle with your favorite seeds before baking them as indicated in the bread dough recipe. Kaiser buns are especially excellent when served hot, although they can also be eaten after they’ve cooled in sandwiches or on picnics.
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