Baking is relatively new to me. I’ve only really been doing it for the last couple of years, and not really on the regular.

There’s something quite therapeutic about working the dough. The kneading, massaging and rolling allows me to really be in the moment and feel grounded, especially when life gets hectic.

When I lived in Szeged in Hungary, I dwelt in a small apartment that was over the road from a bakery. The smell would sometimes drift over, and to this day, the scent of fresh bread takes me back to that warm, comfy apartment where I spent many hours studying.

One of my favourite things to get from the bakery were Kaiser Rolls. The small wheel shaped rolls were always so delicious, especially when combined with some local meats and cheeses. As the famous Pick factory was about a mile down the road, I certainly never went short!

This is a recipe that I’ve cobbled together to make some kaiser rolls, just like the ones I used to eat back in Szeged during that cold winter.

A brief note before we begin. These are not authentic Kaiser Rolls, nor am I going to pretend they are. These are an easy alternative suitable for beginners. However, they’re bloody good.

How to Bake Kaiser Rolls

They might not be authentic Kaiser Rolls, but they taste good regardless.

For the Rolls

  • 500g Strong White Bread Flour
  • 7g Fine Salt
  • 4g Caster Sugar
  • 7g Yeast (Dried/Dehydrated Yeast is fine)
  • 300ml of Warm Water

For the Topping

  • 1 Egg (For use as an Egg Wash)
  • Poppy Seeds (Optional)
  • Sesame Seeds (Optional)

Instructions

  1. Combine all the dry ingredients in a good bowl and mix together.
  2. Slowly add the 300ml of warm water to the mix whilst mixing. You want the dough to be tacky rather than sticky. If it is a bit too sticky, you can always add a bit more flour.
  3. Knead the dough for 15 minutes, using flour to stop the dough from sticking to the surface. Form the dough into a ball. 
  4. Lightly oil a clean bowl and place the dough into it to prove. Allow the dough to rise for about an hour or until it has doubled in size. 
  5. After the first proving is completed, knead the dough for another two minutes to work out the excess air. 
  6. Divide the dough into equal pieces and roll each piece into a long sausage shape approximately 30cm long. Tie the dough into a simple knot and tuck one of the tails into the top and one of the tails into the bottom. You should be left with something resembling a pinwheel.
  7.  Place on a baking tray. Cover with cling film and leave to prove for one hour.
  8. Once the second proving is done, use the egg and make an egg wash, coating the buns before adding the sesame seeds and poppy seeds.
  9. Bake at 200⁰C for 20 minutes. (OPTIONAL: Use a pyrex tray with boiling water to steam the buns.)

And that’s all there is to it! Let them cool and enjoy!

I’m no star baker, nor have I ever received a baking-related handshake for any of my work, but these rolls recently went down very well at a Friendsgiving Dinner which was held shortly before my friend from Utah went back home.

If I can bake these rolls, then I’m sure you guys are more than capable of doing them too.

I hope that you get something out of this recipe, and I urge you that if you are ever feeling down, lonely or in need of something to occupy your hands, consider baking some of these rolls, as they can warm you in a way that no fire ever can.