At a Glance
Classic Austrian-style Kaiserbrötchen made with sourdough starter for extended flavor and shelf life. The method focuses on a strong gluten network and short bulk fermentation to produce distinct ears when scored. Use a mature starter and weigh ingredients precisely for consistent results[1][2].
Not suitable if:
- • You have no active sourdough starter → create a starter
- • You need soft sandwich rolls (these are crisp) → try a soft roll recipe
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements when converting batch-size to rolls
Large Mixing Bowl
Room to mix and bulk-ferment the dough
Dough Scraper
Shaping and portioning sticky high-hydration dough
Bread Lame
For precise scoring of each Kaiser pattern
Parchment Paper
Easy transfer of shaped rolls to baking tray
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Ingredients
Weigh all ingredients on a kitchen scale. Use room-temperature ingredients unless otherwise stated for predictable fermentation[1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 500g | 100% | Strong flour (11.5–13% protein) for good rise |
| Water | 325g | 65% | Adjust +/- 10g for humidity; aim for tacky dough |
| Active sourdough starter | 100g | 20% | Fed and active, bubbling after feed (1–2 hours) |
| Salt | 10g | 2% | |
| Olive oil | 15g | 3% | Optional – improves crust color and softness |
| Egg wash | 1 egg + 1 tbsp water | For glossy crust and better ear development |
Schedule
Weekend Version
Baked fresh mid-day with room-temp bulk
Weekday Version
Prepare evening, bake morning
💡 Tips
- If rolls overproof at room temp, chill for 15–30 min to slow fermentation[1]
- Cold-proofed rolls can be baked up to 24h after shaping for scheduling flexibility[2]
Step by Step
Autolyse
In a large mixing bowl combine flour and most of the water (reserve ~10–20g). Mix until hydrated and no dry flour remains. Rest 20–30 minutes to hydrate the flour and begin gluten development[1].
⏱ 20-30 minutes
Mix and develop
Add starter, remaining water, and salt. Mix by folding in the bowl, or use a dough whisk briefly, until combined. Perform 3 sets of coil folds at 20–30 minute intervals during bulk to build strength without heavy kneading[1][2].
⏱ approx. 90–150 minutes (including folds)
Divide and pre-shape
Turn dough onto a lightly floured surface and use a dough scraper to divide into 8 equal pieces (weigh on a kitchen scale). Pre-shape into rounds and rest 15–20 minutes under a damp towel.
Final shaping (Kaiser pattern)
Tuck each round into a tight ball, then flatten slightly. Place round on lightly dusted bench, brush with egg wash, and score the Kaiser pattern using a bread lame or the back of a knife: five shallow overlapping cuts to form a star. Alternatively use a Kaiser stamp. Transfer to a tray lined with parchment paper.
⏱ 10-15 minutes
Final proof
Proof at room temperature until puffy (30–90 min) or cold-proof in fridge for 8–12 hours. Cold proof gives better scheduling and more pronounced flavor[1].
⏱ 30–90 min (room) or 8–12h (fridge)
Bake
Preheat oven to 240°C/465°F (with a tray or baking stone inside). Score/equipment check one more time. Bake on the preheated surface with steam for the first 8–10 minutes (add steam by placing a shallow tray of boiling water or spraying oven). After steam phase, reduce to 220°C/430°F and bake until deep golden and hollow-sounding when tapped (total 18–25 minutes). Use oven mitts to handle hot trays.
⏱ 18–25 minutes
Cool
Transfer rolls to a wire rack and cool 30–60 minutes. Rolls continue to set and crisp as they cool; cutting too early yields gummy crumb[1][2].
⏱ 30–60 minutes
Tips & Variations
Variations
Seed-topped
Brush with water or egg wash and sprinkle sesame or poppy seeds before baking
→ Adds texture and flavor
Milk-enriched
Replace 50g water with warm milk
→ Softer crumb, richer flavor
Kaiser stamp
Use a [silicone bread sling](https://amzn.to/4q71MyA) or a stamp instead of scoring
→ Faster shaping and consistent pattern
Pro Tips
- 💡 Weigh each portion on a digital kitchen scale for uniform rolls
- 💡 For best ears, ensure the cuts are shallow and made quickly with a sharp bread lame
- 💡 Steam in the first minutes is critical for ear development and glossy crust[1]
Common Issues
Common issues and quick fixes:
Storage
Paper bag at room temp
1–2 days
Keeps crust crisp; use within 24 hours for best texture
Cloth bag or bread box
2–3 days
Retains crumb softness while limiting moisture loss
Freezing
1 month
Slice or freeze whole rolls in airtight bag; reheat in oven
⚠️ Avoid refrigeration – it accelerates staling due to starch retrogradation[1][2]