How to make German Kaiser Rolls, handcrafted ✪ MyGerman.Recipes

For these Kaiser Rolls, you won't need a stamp to create their specific shape. In the video, I show you how to make the dough and how to make the star shape just with your hand, as it is traditionally made in Germany for many, many years. The Rolls taste absolutely amazing and really just like in a German bakery. Enjoy!
Recipe Link: mygerman.recipes/german-kaise...
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Blog: www.mygerman.recipes
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[@markcaputo9315]

I spent 4 years in Nurnberg, right outside in Feucht. One of my most favorite German foods is Bratwurst mit Brotchen. I watched the Bratwurst video (yes, the best in the world) and now for the Brotchen.

[@chrise-ih4ix]

Air Force?

[@jeanmcconaghy4223]

These look scrumptious! I can’t wait to make them.

[@spikejames.3183]

Looks good - I’ll give them a try. Thank you

[@hugocnx]

One of the better recipes. Thanks.

[@bdwatts269]

Thank you. I Learned much

[@BROOKLYNBOUNDTRA1916]

Wunderbar

[@SlartiRusty]

Thank You for this video! Great Job! Ausgezeignet und Danka!!

[@Five0Music]

Nice demonstration! That’s the first time I’ve seen that shaping method. I’ll have to give that a try!

[@renogreens4273]

Growing up my Aunt worked in a German Bakery and would share their German Kaiser rolls for the family. I will definitely make this recipe. Thanks for sharing. Walt Kiser

[@vixyswillie]

Just baked these for the first time and they turned out beautifully - thank you! 🙏 I’m going to try some of your other bread recipes as well. Keep up the great work!

[@dr.feelgood2358]

that's an interesting folding job...it looks like it takes a bit of practice. i look forward to trying this!

[@shawnscromeda8435]

Thank you for this Barbara. I adapted your recipe to my own sourdough bread baking technique. The result was excellent.

[@jimmiddleton5093]

I love baking, especially rolls and bread. There are some variations in your Kaiser roll recipe. I’ll have to give it a try this week. Great video 👍

[@MyGermanRecipes]

Thsnk you 😀

[@jhong130]

Nice video, and thanks a lot. Kaiser reminds me a King, however folding a dough is unexpected, really interesting job.

[@marionbrunn3022]

Tolles Rezept! Werde es nächste Woche mal ausprobieren.

[@MyGermanRecipes]

Du kannst auch einen Teil der Brötchen vor dem Backen einfrieren und dann später einfach in den vorgeheizten Backofen schieben, um frische Brötchen am Morgen zu haben. Siehe blog post. Lass es Dir schmecken 😀

[@Ladythyme]

Great video...the demonstration of the forming of them is extraordinary! Like making a pinwheel... I’ve seen videos of this before but they always skim over this part so quickly and I never caught on to that before! Thank you! 😍 Now if I can just find time to do all of your recipes I want to do! 😳

[@MyGermanRecipes]

I know! Time is always a problem here, too. 2 hours for these rolls, start to finally eating them once they have cooled :-) I hope you find time, you won't regret it!

[@porqpine53]

This is the only recipe I’ve found that looks and SOUNDS like an authentic hard roll. I’m from NY where the hard roll is on par with the bagel and all the other kaisers recipes on yt don’t get the crisp shattery crust right. They all look too soft and chewy

[@thegiftlady1]

Please create more videos for us. We love German food, especially Jaegerschnitzel and breads.👍

[@MyGermanRecipes]

I’m taking a break during August and will continue in September 😀

[@jaquiebr3885]

Looks sehr lecher!

[@cindyb.5294]

your wonderful tutorial on how to form the knots helped me win a blue ribbon in our State Fair culinary competition! thank you!

[@MyGermanRecipes]

Wow, that is amazing!!! Congratulations!!!

[@chrise-ih4ix]

Amazing!

[@graciethankful4643]

Very nice im going to bahe them. I have ato find malted barley. God bless you 🙏❤

[@tonyyoung6951]

Reminds me of every skiing trip I have had in the Alps

[@irishpixierose]

Your rolls turned out beautiful. I make sourdough bread. My Dad use to make sourdough bread too.

[@misscindyna9220]

Vielen dank! The best thing about German rolls is the crisp outer crust. I tried and tried to find German or Artisan rolls while in the States to treat my family to Bratwurst Semmelen and I couldn't find these anywhere. Next time, I can make them myself. Get a spray bottle and fill it with water. Who knew?? Not me. Thanks so much.

[@tersta1]

They look delicious. I made rolls, but not Kaisers. I was looking for instruction on how to form Kaisers and all that came up was chefs using some sort of press to make lines. I ended up just cutting the tops with scissors. NEXT TIME, I will be using your authentic technique. Thanks for sharing. :)

[@DANVIIL]

I grew up in the Germantown section of Philadelphia and loved these rolls. I find it hard to get ones where I live but will try this recipe, thanks.

[@chrisclark2624]

I was just about to buy a “Kaiser stamp” on Amazon and thought to myself, there must be a better way to make these rolls. Thanks for the recipe and tutorial to show us the proper way to make these!

[@MyGermanRecipes]

It needs a little practice but I think they even turn out better when shaped by hand than with a stamp ... but maybe that’s just an illusion 😆

[@edmorris5007]

Danke, Barbara, for another wonderful Recipe! I am thankful for you letting out the Secret, to the great Taste, of German Brotchen...the Malt Powder! I have baked many Rolls, and can get them to come out looking wonderful, but, they were always lacking something, in the taste. They would be good; but, not taste like a good German Brotchen... Now, I have the Secret Ingredient! Yes!

[@MyGermanRecipes]

You are very welcome!

[@annemariebrown3642]

Excellently done video! Thank you very much! I will give these a try. I just can’t find the Amazon link.

[@chef1arjunaidi]

Fraulein, i liked and subscribed to your channel. Your calm instructions are wonderful

[@MyGermanRecipes]

Thank you 😀

[@chrise-ih4ix]

Exactly!

[@miinyoo]

This is it. Finally, Kaiser Rolls done correctly! Have some dough ready to go, absolutely going to use this karate fold technique. Thanks! The bakers roll knot looks nice but doesn't work properly. The bottom falls apart too often.

[@mlove.1376]

You better than anyone can understand missing semlins. I haven't had one in 25 years and they are a pain to make but worth it.

[@ratinacage4004]

Unic

[@LieselInTheWoods]

These are wonderful! I can't believe they turned out so well given my limited experience. That just proves how good the recipe and video are! My biggest problem now is that I will have to make them every weekend.

[@MaZEEZaM]

50/50 corn flour and plain flour, I wonder if thats why I always LOVED the floured white rolls you USED to be able to buy in our supermarkets, sadly no longer available and I shouldn't be eating them anyway.

[@lynnchapman5276]

Thank you for this lovely recipe. When you speak of the dusting flour in the first part of the video you say use corn flour but in the latter part of the video you say to use cornstarch. I am assuming you meant corn flour but would appreciate it if you could clarify. I can't wait to try them!

[@MyGermanRecipes]

Sorry for the confusion, I didn’t even notice that I said corn flour in the video. I actually mean corn starch. Corn flour is almost impossible go get in Germany.

[@karlrz]

Very nice recipe. Like the real yeast. The yeast you use makes the most difference to this recipe.

[@MyGermanRecipes]

I agree, fresh yeast works a lot better than dry yeast.

[@karlrz]

I brew beer and what most people dont know, is that yeast makes the biggest difference to flavour. Change the yeast and the bread or beer taste is vastly different.

[@chrise-ih4ix]

​@@karlrz who started the war on yeast?

[@TheWolfyDaddy]

Kaiser rolls (Kaisersemmeln) originally are from Austria, but they also are common in neighboring countries like Germany (mostly in the South), Northern Italy (Südtirol), Hungary, and Slovenia. Since malt flour is hard to find in the US (and it is rather expensive), a good substitute is to use beer instead of the water. The malt in the beer gives the Kaisersemmeln the nice color.

[@thegiftlady1]

Hmm. Maybe I'll try that since few recipes I'm interested in call for it. Thanks.

[@chrise-ih4ix]

Ok, you don't consider Switzerland a part of the region? Liechtenstein?

[@lwest5686]

Thank you! I would like to have seen the inside of the bun / the crumb after they were baked - to see how dense or open it was.

[@chrise-ih4ix]

Exactly! We're demanding a video with the crunchy sound of cutting them, close up look of the inside structure etc.! 😂

[@MaZEEZaM]

Another very interesting recipe, thanks :) btw, that Rode microphone you are using is an Australian product :D They make some of the best microphones and sound equipment in the world, German quality if you may :D

[@MyGermanRecipes]

I agree! My daugher is using a Rhode, too, for singing. Fantastic quality. I just struggle sometimes to get the settings on my camera right for the microphone. It's a little tricky and every camera needs different settings.

[@mrshmcbeath01]

I would love to see a damphnudel and a brotchen recipe please ❤️💕

[@MyGermanRecipes]

Dampfnudeln are also known as Germknödel, here is the video German / Austrian Dampfnudeln & Germknödel - Sweet Yeast Dumplings kzbin.info/www/bejne/jpmskoSJpJl9pck

[@MyGermanRecipes]

There are several different kinds of Brötchen (rolls) on this channel. See playlist “Bread & Rolls”. But I think you might be asking for this kind of rolls Authentic German Rolls - Brötchen / Schrippen kzbin.info/www/bejne/e4fSfpigp82WZ7M

[@chrise-ih4ix]

Actually, what we need is a cutting, squeezing and look inside comparison video of Semmel, Kaiser and Milchbrötchen! ... and for laughs some burger buns next to it 😂

[@mariarugolo2487]

Would it be possible to replace barley malt powder with barley malt syrup extract? Wonderful tutorial.

[@MyGermanRecipes]

Yes, I think that someone said it works.

[@harrok38]

Thank you. Will try to make, but do not have a dough mixing machine. What do you suggest for hand kneading. Perhaps you might suggest a temperature range, since in some places it will soon be cold winter. I usually put my bread dough into the oven and turn on the oven light for long time proofing. Yes, Kaisersemmeln are “indigenous” to Bavaria, even Austria. I just love your cooking videos, easy to follow and turn out just fine.

[@MyGermanRecipes]

If you have a handmixer, mix with it for 3 minutes on low and then switch to kneading by hand for 9 minutes, otherwise, mix the ingredients on a large surface and use a knife or fork to get the liquid mixed with the flower until you can knead by hand. The dough must be soft, smooth and elastic before you continue with the recipe. As of the temperature: i can‘t tell exact temperatures but I think the idea with the oven light on should work pretty good during winter. The dough doesn‘t need a to be very warm since it has a good amount of yeast. If the room or environment is too cold, you can add resting time.

[@harrok38]

MyGerman Recipes vielen Dank.

[@MyGermanRecipes]

Gern!

[@josephrishkofski5952]

Hey you can use mine. But the rule is you must cook me some with poppy seeds sesame seeds, and the remaining regular.

[@harrok38]

joseph rishkofski Not a problem, you are on!

[@annemariebrown3642]

Does anyone know where to buy malted barley flour in canada? I don’t want to have to get it from the United States as the exchange on the dollar is brutal! Thanks in advance.

[@b.vankleef1493]

Do you have tips for kneading the dough by hand? My mix turned out very dry so I added a bit of water, but even then I was kneading for 45 minutes to get it at least a bit elastic because the mix was so sturdy and big.

[@MyGermanRecipes]

Did you use the metric or the US measurements for the ingredients? If it was the US measure, the problem might be there. When I use the scale, the recipe get’s the perfect consistency every time. The conversion from metric to cups is never 100 percent precise and kneading by hand can contribute to make it difficult to adjust ingredients. My approach would be getting a scale (about $10) and use grams for the flour and also water. With that, kneading by hand should be as fast as a machine .

[@klausmouse]

Ausgezeichnet

[@MaZEEZaM]

Very labour intensive folding requirements but I guess it results in a certain texture when baked? btw, I like the music :) The water would probably give them a chewy crust, much like a pretzel?

[@MyGermanRecipes]

Yes, they are not crisp like the other rolls.

[@Mamamiaia-2015]

I have to make a Video request, My Oma gave me a recipe for Lebkuchen, but I was wondering if you could show your version please? Your recipes are very similar to my family's recipes, so it helps a lot. So If its not a bother Please do Lebkuchen?

[@MyGermanRecipes]

Did you check the Lebkuchen videos that are already in this channel? We have many different kinds of Lebkuchen/gingerbread, you should find 3 different recipes on this channel and on my blog. If you are looking for something else, let me know and I will see if it‘s one that I know.

[@Mamamiaia-2015]

MyGerman Recipes thank you!

[@itsjustjudy4958]

Where do you buy fresh yeast

[@MyGermanRecipes]

I get it at Central Market in Houston at the bakery department. I just ask them to cut me some from their block.

[@chrisd2051]

Ironically the biggest market for Kaiser rolls, is New York City. We have everything on these delicious slices of the Fatherland!

[@chrise-ih4ix]

Like original crisp German style?

[@chrisd2051]

@@chrise-ih4ix yeah you can go into any deli, corner store or bodega and get anything you want on it too

[@Mugsie17]

Do you think adding some barley syrup would work instead of malted barley flour?

[@MyGermanRecipes]

I don’t know barley syrup. Is it malted? Liquid barley malt would work but I’m not sure about the amount.

[@Mugsie17]

@@MyGermanRecipes I'l give it a try and let you know. The Keiser rolls I remember as a child had more barley flavor and color..

[@Christopher.E.Souter]

@MyGerman Recipes Barbara, I've just seen another Kaisersemmeln video which shows a different way to make the "star" shape, and I thought you might be interested to have a look at it and let us know your opinion: kzbin.info/www/bejne/hnbSkIyfdrSbaMU The part which shows how to make the "star" shape runs from about 10:30 to about 14:00 of the video. The rest of the video (ingredients and method), is otherwise very similar to your own, (although it is obviously not exactly the same). I would be very interested to know what you think of this method of making the "star" shape.

[@MyGermanRecipes]

That is a very interesting Method. I‘ve never seen anyone doing it this way and it seems to work. I guess the way we do it in Germany is a little faster since we don‘t need to roll the dough into strands. I‘ll try this method and my method side by side next time and see if there is any difference in the outcome. Thank you for sharing this!

[@carlsavory6210]

Will bread flour work

[@MyGermanRecipes]

Yes 😊

[@jesuswasahonkey]

What would you call "room temperature" (in celsius please)?

[@MyGermanRecipes]

Something around 23 degree C

[@jesuswasahonkey]

My German Recipes thank you!

[@betterbody2468]

Hi, is diastatic malt powder the same as diastatic malt flour. The powder seem to be more readily available at the moment, but since this will be my first time trying your recipe would the substitution make any difference, thanks.

[@MyGermanRecipes]

I am not sure but I think it is the same.

[@thegiftlady1]

I think there's a difference. Google it. King Arthur may have some jnfo

[@zacharyschweter6466]

OK - NOW DO A NY KEISER ROLL - 4 TO 5" ACROSS FOR SANDWICHES! YUM!

[@chrise-ih4ix]

I guess NY food can hardly be compared to any traditional German food. Would you still call it German cuisine? I think it's NYized a lot by now. She on the other hand is a German professional doing it Grandma and professional style like from Germany itself.

[@chrise-ih4ix]

Sandwiches aren't German.

[@deanofmany]

When can I add the poppy seeds?

[@MyGermanRecipes]

You can add them right before baking.

[@thegiftlady1]

"...right before baking", after you spray them with the water. Wet dough holds the seeds.

[@arlenejokozo222]

Please could you show them opened up? I want to see the inside.

[@chrise-ih4ix]

And the crunchy sound!

[@abojabl1325]

Can I make them for burger bun ?

[@MyGermanRecipes]

Absolutely!

[@chrise-ih4ix]

You can't use a burger bun for German food. But you can always downgrade German food and use it for mundane burgers and anything else in the world! 😂

[@knobgoblin]

Hello, At 1:44 you say "fifteen gram of fresh yeast". Do you mean fifty? Fifteen gram of fresh yeast sounds like very little, and it looks like much more than that in the video. On your blog, I think that it only lists the amount for dry yeast.

[@MyGermanRecipes]

You can use 15 g to 20 g of fresh yeast. I increased the amount of dry yeast a bit since it seems to work better.

[@annemariebrown3642]

Oops! Found the link now.

[@donmaclaren4409]

You left out the best part, the actual cutting of the role is what everybody was waiting for you robbed them of it

[@MyGermanRecipes]

Well, now there is even more motivation to make this recipe and find out yourself 🤪😆

[@chrise-ih4ix]

​@@MyGermanRecipes😂😂😂

[@smug8567]

Some people call it a hamburger bun.... I call it a Kaiser bun.

[@chrise-ih4ix]

That's a completely different ball game. Did you ever taste some in Europe?

[@smug8567]

Not a bad looking dame.