Traditional crispy rolls that make an excellent sandwich base and complement soups and salads.
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
Cuisine Austrian, Bavarian, German
4 ¼cupsall-purpose flour
1 ½tsp.barley maltoptional
1 ½cupswarm water
2tbsp.soft lard or butter
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 ½ cup of warm milk to the well and stir gently while incorporating some flour.
Cover and let rise in warm place for 20 minutes.
Add warm water, soft lard or butter, and salt to the bowl and knead for about 10 - 15 minutes or until the dough is smooth and elastic.
Cover the bowl and let the dough rise in warm space for 40 minutes or until the dough has doubled in size.
Divide dough into 8 pieces and roll each piece into a smooth 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 or slash a Kaiser roll pattern into the rolls with a sharp knife. (see video tutorial)
Cover the rolls with a clean kitchen towel and let rise for at least 20 minutes.
Preheat oven to 425ºF and place an oven-save container with water into the lowest rack.
Bake rolls for about 15-20 minutes in the preheated oven.
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.