Glossy Five-Point Kaiser Rolls
Inspired by techniques from King Arthur Baking and America's Test Kitchen.
Crusty, glossy bread rolls knotted into a five-point rosette pattern, with a crisp crust and a soft, light crumb inside.
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Method
- 1
Mix and knead. Combine the flour, yeast, sugar and salt, then add the egg, butter and water and knead for 8-10 minutes until the dough is smooth and elastic. You want it firm enough to hold a crisp pattern once knotted, rather than soft and slack.
- 2
First rise. Cover the dough and leave it somewhere warm for 1-1½ hours, until it has doubled in size. This rise builds the dough's structure and flavour before it's divided and shaped.
- 3
Divide and rest. Tip the dough out and divide it into 8 pieces of about 105g each, then cover with cling film and rest for 10 minutes. Resting relaxes the dough so it rolls into ropes smoothly, without tearing or snapping back.
- 4
Knot the rolls. Roll each piece into a 30cm rope, tie a loose single knot leaving one long end free, then wrap that end over and through the centre and tuck the short end up through the middle from underneath to form a five-section rosette. (Or roll into tight balls and press a kaiser stamp down almost to the base.) This knotting creates the layered, star-like pattern that opens up fully as the rolls prove and bake.
- 5
Prove. Set the rolls patterned side down on the trays, cover and prove for 30 minutes, then turn them patterned side up and prove for a further 15-20 minutes, until puffy and a fingertip pressed in springs back slowly. Proving face-down first stops the pattern closing up before it gets the chance to set.
- 6
Bake. Heat the oven to 220°C (200°C fan), brush the rolls with egg wash, and add steam by tipping a few ice cubes into a hot tray below or misting the oven floor. Bake for 16-20 minutes until deep golden brown and glossy with a hollow sound when the base is tapped; a thermometer in the centre should read 93-96°C. The steam keeps the crust soft just long enough for the rolls to expand fully before it sets crisp.
- 7
Cool before splitting. Leave the rolls to cool on a wire rack for at least 20 minutes before splitting them open. Cutting in too soon lets steam escape all at once and can leave the crumb gummy rather than light.
Storage
Store the cooled rolls wrapped at room temperature for up to 2 days, or freeze for up to 1 month. Refresh frozen or day-old rolls for 5 minutes in a 180°C oven until warmed through. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook (or large bowl)
- cling film
- digital scales
- 2 baking trays lined with baking paper
- kaiser roll stamp (optional)
- pastry brush
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 275 kcal |
| Protein | 9.6 g |
| Carbohydrate | 47 g |
| of which sugars | 1.5 g |
| of which free sugars | 1.2 g |
| Fat | 4.9 g |
| of which saturates | 2.2 g |
| Fibre | 1.7 g |
| Salt | 1.15 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
