Kaiser Stüberl Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, stir 2 tsp active dry yeast and 1 tbsp sugar into 1/2 cup of the lukewarm water (about 100–110°F / 38–43°C). Let sit 5–10 minutes until foamy. (If using instant yeast, skip this step and add yeast directly to flour.)

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 4.5 cups flour, 2 tsp instant yeast (or the activated yeast), 1 tbsp sugar and 2 tsp salt so ingredients are well distributed.

Combine 1.75 cups lukewarm water, 1/4 cup whole milk, 2 tbsp softened butter and 1 whole egg in a measuring cup or small bowl. Whisk briefly to combine. Temperature should be lukewarm (around 95–105°F / 35–40°C) so it does not kill the yeast.

With the mixer on low, pour the liquid into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 10–12 minutes.

If the dough feels too dry, add water 1 tbsp at a time; if too sticky, add flour 1 tbsp at a time. Dough should pass the windowpane test (a thin stretch without tearing).

Lightly oil a large bowl. Shape the dough into a tight ball and place it seam-side up in the bowl. Turn once to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Gently deflate the risen dough onto a lightly floured work surface. Divide into 12 equal pieces (about 85–95 g / 3–3.5 oz each). Shape each piece into a smooth round by pulling the dough underneath to create tension on top.

Place rounds on a parchment-lined baking sheet (three sheets or work in batches), spacing about 2 inches apart. Cover loosely with lightly oiled plastic wrap or a clean kitchen towel and let rest for 20 minutes to relax the gluten.

To form the classic Kaiser roll top: dust each round lightly with flour. Place a Kaiser roll stamp (or the back of a 3-inch floured biscuit cutter) on top and press firmly to create an indentation pattern. Alternatively, pinch dough into four equal sections from the center outward to create a 5- or 6-point star: press a thumb into the center, then fold and press each segment toward the center to create ridges. Be consistent so rolls bake evenly.

After shaping, cover again and let rolls rise until puffy and nearly doubled, about 30–40 minutes (second rise). Meanwhile preheat the oven to 430°F (220°C) with a rack in the middle.

Prepare egg wash by whisking 1 whole egg with 1 tbsp milk until smooth. Gently brush the top of each roll with the egg wash, taking care not to deflate them. If desired, sprinkle coarse sea salt or flaked salt (about 1 tsp total) and 2 tsp caraway or poppy seeds evenly across the tops.

Place the baking sheet(s) in the preheated oven. Immediately bake at 430°F (220°C) for 12–15 minutes, rotating sheets once halfway through if necessary, until rolls are deep golden brown and sound hollow when tapped on the bottom. Internal temperature should read about 200–205°F (93–96°C).

Remove rolls from oven and brush tops with 2 tbsp melted unsalted butter for a tender, flavorful crust. Transfer to a wire rack to cool for at least 15 minutes before serving.

Kaiser Stüberl are best the day they are made, served warm with butter, cold cuts, cheese, or used for sandwiches. To refresh day-old rolls, reheat in a 350°F (175°C) oven for 5–7 minutes wrapped loosely in foil.