Easy Kaiser Rolls Recipe - Crispy Homemade German Rolls
Crispy German Brötchen (Kaiser rolls) made with optional barley malt and stamped for the traditional pattern.
Ingredients
| 4 1/4 cups | 1 l | all-purpose flour |
| 1 tbsp | 15 ml | yeast |
| 1 tsp | 5 ml | sugar |
| 1/2 cup | 120 ml | warm water |
| 1 1/2 cups | 360 ml | warm water |
| 2 tbsp | 30 ml | lard or butter |
| 1 tbsp | 15 ml | salt |
| 1 1/2 tsp | 7.5 ml | barley malt, optional |
Instructions
Kaiser Rolls - German Brotchen.
Instructions:
- Add flour and barley malt (optional) to a large bowl, mix well and form a well in the middle.
- Add yeast and sugar to the well.
- Pour 1/2 cup of warm water in the well and stir gently while incorporating some flour.
- Cover and let rise in warm place for 20 minutes.
- Melt lard or butter in 1 1/2 cups warm water.
- Add water mixture and mix well.
- Add salt and knead for about 10 minutes. (you can do this by hand or in a stand mixer with a knead hook)
- Cover and let rise in warm place for 40 minutes.
- Divide dough into 8 pieces and roll into a ball.
- Flatten the roll slightly and place them on a parchment paper lined baking sheet.
- Press a Kaiser roll stamp into each ball of dough.
- Cover with clean kitchen towel and let rise for at least 20 minutes.
- Preheat oven to 425ºF and bake for about 15-20 minutes.
Notes: You can use an apple cutter instead of the Kaiser roll stamp which gives the roll the traditional Bavarian roll pattern. If you don't have an apple cutter, cut a large cross in the surface of the roll.