Total TimePrep: 25 min. + rising Bake: 15 min.
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°), divided
- 4 tablespoons sugar, divided
- 1/3 cup canola oil
- 2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- 1 egg white
- 2 teaspoons cold water
- Poppy and/or sesame seeds
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. With scissors, cut a 1/4-in.-deep cross on tops of rolls.
- Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts1 each: 225 calories, 5g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 5g protein.
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May 17, 2020
Exactly as described. To die for
Mar 23, 2020
These rolls were very good, but I would not call them kaiser rolls. Besides being much smaller, they have a completely different taste and texture. To me they seem like a regular dinner roll.
Jan 11, 2020
These may have been the best rolls I've ever made. I was thrilled with the result and so were my husband, sons, and grandsons. My son was questioning whether I'd made them or gotten them from a bakery. They were soft, flavorful, beautiful. Definitely saving this recipe.
Apr 28, 2019
I think this recipe is perfect. I made as is except I knotted the dough instead of cutting the tops (found another you-tube video that shows how) and I would have given this 5 stars if the recipe reminded us to only use the center rack. Mine were perfect after 15 minutes.
Jan 23, 2019
What a great recipe. Our first try: https://imgur.com/SWESQBS We followed the knotting technique that was mosted by another user: https://youtu.be/iY2O0vRtBhg Slightly firm outside, tender and moist inside. Delicious and BIG! Perfect for sandwiches.
Oct 19, 2018
I am the worst excuse for a baker and these turned out perfect the first time ---and ever since. My family is still in shock, because nothing I bake ever turns out or even looks edible! Thanks for making ME look good.
Mar 26, 2018
Someone please help. I made these for the first time. The first rise was great. Once divided into 16 rolls and cut they did not rise again. They came out small and hard.
Jan 23, 2018
This is an excellent recipe, but for goodness' sake, knot the rolls before the second rise and you won't have to worry about deflation. It's really not that hard!https://youtu.be/iY2O0vRtBhg
Aug 13, 2017
This might be the best bread recipe ever!Very easy to make, chewy wonderful aromatic buns.I have also had trouble with the buns deflating when cut with scissors. I now make really small cuts, and do them before the rise.Also I found with my hand blender you can't add the first 4 cups of flour all at once. I just add what it will handle, then incorporate the rest with wooden spoon, or kneading.I bake mine on parchment paper on a cookie sheet, which works well for me. No mess!PS: 2 'packages' of yeast equals 4 and a half teaspoons (as each pkg is 2 and a quarter teaspoons). I had to look it up :) , I thought I would save someone the trouble.
May 17, 2017
I loved these! They are super fluffy and soft inside, with a perfectly crisp outside. This is my new go-to roll for sandwiches and hamburgers. The batch of 16 is perfect too, because then I freeze half for later.