Parmesan Kaiser Rolls Recipe
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These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for tanginess.
Game plan: These rolls will last up to 3 days stored covered at room temperature; you’ll want to toast them a bit to revive their texture and taste.
INGREDIENTS
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1 cup tepid water (105°F to 110°F)
- 3 cups bread flour
- 1/4 cup plus 1 tablespoon Parmesan cheese, grated on the small holes of a box grater
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon nonhydrogenated vegetable shortening
- 2 large egg whites
- 3 teaspoons vegetable oil
- 2 teaspoons cold water
- 1 1/2 teaspoons poppy seeds
- 2 cups ice cubes
INSTRUCTIONS
- In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
- Add 1 1/2 cups of the flour, 1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
- With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
- Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
- After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
- To form a roll, tie one rope into a loose knot; you want 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
- Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
- Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash, sprinkle evenly with poppy seeds and remaining 1 tablespoon Parmesan, and place on a baking sheet.
- Place ice cubes on the preheated baking sheet, and immediately place baking sheet with rolls on the upper rack. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.
It would be helpful to have had a series of photos (like with the challah bread braiding on this site) to help us figure out the forming of these rolls.
Thanks to Linda431 for step by step instruction web-sites.
I made these last year for thanksgiving and they were a huge hit. Used half whole-wheat flour and they were perfect with the meal.
sorry about typos I missed.
Thank you. I should have figured it out on my own. The Kaisers of childhood had almost smooth marks with no pullingbetween, just beautiful pinwheel traces. Never saw them with seeds. Just plain. But I love your additions. Have seen them at Safeway. Poor copies of Wonderolls shaped like o.f. Kaisers. We loved the light n on-eggy insides and the tracoe of crisp eggshell thin crust, whick made them different.
Stanbee, there are a couple of other ways to make the pinwheel shaped marks on top. The rope method mentioned in this recipe is shown step by step here: http://blog.kingarthurflour.com/2008/02/28/all-tied-up-shaping-kaiser-rolls/ The older, more traditional method is the folded method shown here: http://www.thefreshloaf.com/recipes/kaiserrolls If you're into symetry, you can buy a kaiser roll stamp but I don't think they're sharp enough to cut the dough without deflating it. A baker's lame will do the trick. As you can see, I've done a bit of research trying to find the perfect recipe for these rolls since nobody in my area seems to sell them.
I made these with half whole wheat flour and subbed lots of black pepper for the poppy seeds. Delicious.
Would still like to know how to make the traditionally shapes Kaiser Roll with the sort of pinwheel shaped marks on top.
I can't have the seed : ( I was thinking a sprinkling of sea salt, minced garlic, or just more parmesan... hmmmmm
What variations on the topping would be good do you all think? Basil, sesame seed, bacon salt, etc??
hey amyzan, I do mention the baking sheet used for steam in step 7, later referred to as the "preheated" sheet, and differentiated from the sheet "with the rolls". It does take some careful reading, so thanks for the extra heads up!
I think you all need to clarify in the written recipe that there is a second baking sheet with ice cubes on the bottom to create steam in the oven and increase the rolls' rise. Inexperienced bakers might be confused by your mentioning the use of two different sheets in the same sentence in step nine, without such clarification. I'd hate for a new baker to try to bake rolls with ice cubes on the same sheet!
I've been wishing for a recipe like this for a long time. Big thanks!