The Kaiser roll

The Kaiser roll

The Hang Fire Cookbook
12 rolls

The Kaiser roll is the perfect deli roll and one of our favourites to stuff with just about anything. Apparently it’s named after Emperor (Kaiser) Franz Joseph I of Austria from the early 1800s. This equally regal Austrian bun made its way over to delis, cafés and restaurants with the European migrants as they settled in the States. It’s also the perfect partner for serving with behemoth sandwiches as the firm texture helps you avoid a sloppy mess. Shaping the buns takes a little practice, but with a bit of patience, a gorgeous-looking roll will be your reward.


Quantity Ingredient
825g strong bread flour, plus extra for greasing
2 eggs
1 egg, white
30g dried yeast
2 tablespoons vegetable oil, plus extra for greasing
2 tablespoons malt extract
1 1/2 teaspoons fine sea salt
2 tablespoons white sugar


  1. Combine the bread flour with 430ml lukewarm water, 2 whole eggs, yeast, vegetable oil and malt extract in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for about 5 minutes or until blended. Add the salt and sugar, increase the mixer speed to medium, and mix for about 8 minutes, or until the dough begins to pull away from the sides of the bowl, feels elastic and gives some resistance. (You can also make this dough by hand.)
  2. Lightly oil a large bowl and scrape in the dough. Cover the bowl with cling film and set aside somewhere warm to prove for about 1 hour.
  3. Lightly flour a work surface. Uncover the dough and divide it into 12 x 115g balls on the floured surface. Cover with cling film and rest for 15 minutes. Line two flat baking sheets with silicone baking mats or baking parchment.
  4. Uncover the dough and, if necessary, lightly flour the work surface. Press on the dough to release some air and carefully roll each round into a long sausage shape, about 30cm long. Working with one piece at a time, form each length into a loop, crossing the ends with the right end being on the bottom. Pull the right end up and over the centre of the loop and then push it under in the same direction. The left loop should now be pointing right. Take the left end and pull it up and under the central hole and then connect it to the other end. You should now have a roll that is rather like a rosette. Place six rolls, seam side down, onto each of the prepared baking sheets. Cover with cling film and leave to rise for 1 hour.
  5. About an hour before you are ready to bake the rolls, preheat the oven to 190°C.
  6. In a small bowl, whisk the egg white with 1 teaspoon cold water for 1–2 minutes, until frothy. Brush the egg mixture on the rolls. Bake for 20–24 minutes, or until the rolls are golden brown and crisp. Remove from the oven and transfer to a wire rack to cool.

Curried Kaiser

  • We like to switch up the flavour profile of these rolls from time to time. Try adding in a teaspoon of mild curry powder. The taste won’t be too strong, but there will be a lovely aroma and a pretty cool colour from the turmeric, too.
Deep South
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