Name: Kaiser Rolls
Yield: Yield: 60 rolls, approximately 2 ounces (55 g) each
Cuisine: Austria
Ingredients: 1 ounce (30 g) unsalted butter, at room temperature; 2 ounces (55 g) granulated malt extract or ⅓ cup (80 ml) or 4 ounces (115 g) salt; 1½ cups (360 ml) warm water (105° to 115°F/40° to 46°C); Small-Batch Kaiser Roll Pre-Dough (see Note 1); 2 ounces (55 g) fresh compressed yeast; 1 quart (960 ml) warm water (105° to 115°F/40° to 46°C); 1 ounce (30 g) granulated malt extract or 2 tablespoons (30 ml) honey; 3 ounces (85 g) unsalted butter, at room temperature; 3 pounds 5 ounces (1 kg 505 g) bread flour; Kaiser Roll Pre-Dough (see Note 1); 3 tablespoons (45 g) salt; 1 pound 3 ounces (540 g) bread flour; Poppy seeds (optional); 1 tablespoon (15 g) salt; ¾ ounce (22 g) fresh compressed yeast

Preparation info

Yield:
60
rolls, approximately 2 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Kaiser Franz Joseph I, emperor of Austria from 1848 to 1916 (and king of Hungary from 1867 to 1916), lent his name to many culinary creations, including the desserts Kaiser Schmarren and Franz Joseph Torte, as well as kaiser rolls, which are also known as Vienna rolls. Although the rolls can be formed by hand, most commercial operations mark the pattern on top using a special cutter with a fan-shaped blade, or they use a kaiser roll