Sourdough Kaiser Rolls
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 measuring cup
- 3 Measuring spoons
- 1 Dough scraper
- 1 clean kitchen towel
- 1 plastic wrap or reusable cover
- 2 baking sheets
- 2 sheets parchment paper
- 1 small sharp knife or lame
- 1 pastry brush
Ingredients
- 150 gram active sourdough starter 100% hydration
- 260 gram water room temperature
- 30 gram olive oil plus extra for greasing
- 500 gram bread flour
- 10 gram fine sea salt
- 10 gram granulated sugar
- 1 large egg beaten for egg wash
- 15 gram sesame seeds optional for topping
- 15 gram poppy seeds optional for topping
Instructions
- In a large mixing bowl whisk together sourdough starter, water, olive oil, and sugar until mostly smooth.
- Add the bread flour and salt to the wet mixture and stir with a spoon or dough scraper until a rough, shaggy dough forms.
- Let the dough rest uncovered for 20–30 minutes to allow the flour to hydrate (autolyse).
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic, or perform 3 sets of stretch-and-folds every 20 minutes in the bowl.
- Shape the dough into a tight ball, place it in a lightly oiled bowl, cover, and let it rise at room temperature for 3–4 hours until roughly doubled and puffy.
- Gently turn the dough out onto a lightly floured surface and divide it into 8 equal pieces by weight.
- Pre-shape each piece into a loose ball, cover with a towel, and let rest for 15 minutes to relax the gluten.
- Shape each roll by rolling into a rope about 12–14 inches long, tying a loose knot, and tucking the ends underneath to form the classic Kaiser shape.
- Place shaped rolls seam-side down on parchment-lined baking sheets, leaving space between each roll.
- Cover the rolls lightly with plastic wrap or a towel and refrigerate for 4–5 hours or overnight for a slow, cold proof.
- About 45 minutes before baking, remove the rolls from the refrigerator and let them sit at room temperature while the oven preheats to 425°F (220°C).
- Brush the tops of the rolls with beaten egg and sprinkle with sesame and poppy seeds if using.
- Use a small sharp knife or lame to deepen the pattern of the folds if needed to emphasize the Kaiser look.
- Place the rolls in the preheated oven and optionally add steam by spraying water into the oven or placing a pan of hot water on the lower rack.
- Bake for 18–22 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom.
- Transfer the baked rolls to a wire rack and let cool for at least 30 minutes before slicing or serving.
Notes
For best flavor, use a well-fed, active starter that has peaked within a few hours of mixing the dough, and adjust proof times based on your kitchen temperature, letting the dough become airy and light rather than watching the clock. If the dough feels very stiff, add a teaspoon or two of water; if it feels too sticky to handle, rest it longer instead of adding much extra flour. You can skip the cold retard and proof fully at room temperature for quicker rolls, but the overnight chill improves flavor and makes shaping easier. Try different toppings like coarse salt, dried onion, or sunflower seeds, and store cooled rolls in an airtight container or freeze them the same day and re-crisp in a hot oven for a few minutes before serving.
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