Breads
Kaisersemmel (Austrian Kaiser Roll)
Ingredients
- - 500 g (4 cups) strong white bread flour
- - 10 g (2 tsp) salt
- - 10 g (2 1/4 tsp) instant yeast
- - 10 g (2 tsp) sugar
- - 20 g (1 1/2 tbsp) butter or lard, softened
- - 300 ml (1 1/4 cups) lukewarm water
- - 1 tbsp malt extract or barley malt syrup (optional, for authentic crust)
Method
- In a large bowl, mix the flour, salt, yeast and sugar. Add the softened butter and lukewarm water, and mix to form a shaggy dough.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Divide the dough into 8 equal pieces and shape into smooth balls.
- Using a kaiser stamp or by hand-folding, create the traditional five-pointed star pattern on top of each roll (or simply score a cross with a sharp knife if a stamp isn't available).
- Place the rolls stamped-side down on a floured tray to proof for 15 minutes, then flip them stamped-side up onto a lined baking tray.
- Let proof for a further 20-25 minutes until slightly puffed.
- Preheat the oven to 220°C (425°F) with a tray of water inside to create steam, or spray the oven with water just before baking.
- Bake for 18-20 minutes until deep golden brown and hollow-sounding when tapped on the base.
- Cool on a wire rack before serving.
Introduction: The Kaisersemmel, with its distinctive five-pointed star pattern, is Austria’s iconic bread roll, found in bakeries across the country each morning.
Cultural Background: The Kaisersemmel, with its distinctive five-pointed star pattern, is Austria’s iconic bread roll, found in bakeries across the country each morning. Dating back to 18th-century Vienna, it remains the standard roll for sandwiches, breakfasts, and everyday meals throughout Austria.
Tips: Steam in the oven during the first few minutes of baking gives the classic crisp, shiny crust. If shaping the star pattern by hand, fold five overlapping pleats into the top of the dough ball and press the centre down firmly.
Variations: Sprinkle with poppy seeds or sesame seeds before baking for a variation. Add a tablespoon of vital wheat gluten for an even chewier crumb.
Vegetarian/Vegan: Naturally vegan if made with oil instead of butter or lard.
Storage: Store in a paper bag at room temperature for up to 2 days; freeze for up to 2 months.
Reheating: Refresh in a 180°C (350°F) oven for 5 minutes to restore crispness.
Nutrition: Approx. per serving (1 roll): 220 kcal, 7g protein, 42g carbohydrate, 3g fat
FAQs:
Q: What if I don’t have a kaiser roll stamp? A: You can create a similar look by folding pleats into the dough by hand, or simply score a cross or star pattern with a sharp knife. Q: Why add steam to the oven? A: Steam during the early bake keeps the crust soft long enough to expand fully, then helps it set into a shiny, crisp finish.
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