These Kaiser rolls are a delightful addition to any meal, boasting a golden crust and soft interior.
Combine the yeast with warm water in a mixing bowl and let it sit for 5 minutes until foamy.
Ensure the water is warm but not hot to avoid killing the yeast.
Add sugar, salt, milk, and half of the flour to the yeast mixture and mix until smooth.
Mix thoroughly to ensure all ingredients are well incorporated.
Gradually add the remaining flour and knead the dough until it becomes smooth and elastic.
Knead on a floured surface to prevent sticking.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled in size, about 1 hour.
Keep the bowl in a warm place for optimal rising.
Punch down the dough and divide it into 18 equal pieces.
Use a kitchen scale for equal portions.
Shape each piece into a roll and place them on a greased baking sheet.
Use a rolling pin to flatten and fold the dough for a traditional Kaiser roll shape.
Let the rolls rise again for 30 minutes while preheating the oven to 425°F.
Cover the rolls with a damp towel to prevent drying out.
Brush the rolls with egg wash and sprinkle with caraway or sesame seeds.
Apply the egg wash evenly for a golden crust.
Bake the rolls for 15-20 minutes until golden brown and the internal temperature reaches 190°F.
Place a shallow pan of water in the oven for a crispier crust.
Cool the rolls on a wire rack before serving.
Allow the rolls to cool completely for the best texture.
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