Kaiser Rolls (Kaisersemmel)

Name: Kaiser Rolls (Kaisersemmel)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Austria
Ingredients: 3 1/2 cups (440 g) bread flour; 1 1/4 cups (300 ml) warm water (about 110°F / 43°C); 1 1/2 tsp (5 g) instant yeast; 1 1/2 tsp (9 g) fine salt; 1 tbsp (12 g) sugar; 2 tbsp (30 ml) neutral vegetable oil; 1 egg white (for glaze); Poppy seeds or caraway seeds (optional, for topping)

Kaisersemmel Say it: KY-zer-ZEM-mel

By the Passport Plate editors. Published November 14, 2026.

Jump to recipe Pin it

Kaisersemmel, or Kaiser rolls, are the iconic Austrian bread rolls known for their star-shaped pattern on top and crisp, golden crust. These rolls have a light, airy crumb with a slight chew and are a staple across Austria, served at breakfast with butter and jam or used for sandwiches at any time of day. Their distinctive look comes from the traditional folding technique that creates five or more segments radiating from the center. The name "Kaiser" (emperor) reflects their royal heritage in Viennese baking tradition.

Kaiser Rolls (Kaisersemmel)

Kaisersemmel

Pronounced KY-zer-ZEM-mel

Serves: 8
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free.

Allergens: contains gluten, egg. Check labels on packaged ingredients.

Ingredients

8 servings

3 1/2 cups (440 g)440 g (3 1/2 cups) bread flour
1 1/4 cups (300 ml)300 ml (1 1/4 cups) warm water (about 110°F / 43°C)
1 1/2 tsp (5 g)5 g (1 1/2 tsp) instant yeast
1 1/2 tsp (9 g)9 g (1 1/2 tsp) fine salt
1 tbsp (12 g)12 g (1 tbsp) sugar
2 tbsp (30 ml)30 ml (2 tbsp) neutral vegetable oil
1 egg white (for glaze)
Poppy seeds or caraway seeds (optional, for topping)

Method

In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir and let sit for 5 minutes until foamy.
Add the bread flour, salt, and vegetable oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth, elastic, and no longer sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45-60 minutes until doubled in size.
Gently deflate the dough and divide it into 8 equal pieces (about 3 oz / 85 g each). Shape each piece into a tight ball by pulling the edges toward the center.
Place the balls seam-side down on a parchment-lined baking sheet. Cover and let rise for another 20-25 minutes until puffy.
Preheat the oven to 425°F (220°C) with a shallow pan of hot water on the bottom rack to create steam.
Using kitchen scissors, make five evenly spaced cuts from the center outward on each roll, cutting about ½ inch (1 cm) deep to create the classic star pattern. Press gently to open the cuts slightly.
Whisk the egg white with 1 tablespoon (15 ml) water and brush generously over the rolls. Sprinkle with poppy seeds or caraway seeds if desired.
Bake for 18-22 minutes until deep golden brown and the rolls sound hollow when tapped on the bottom. Rotate the tray halfway through for even browning.
Transfer to a wire rack and cool for at least 15 minutes before serving.

Regional variants

Some regional versions in Vienna use a slightly sweeter dough or are topped only with caraway seeds. Modern variations may include whole wheat flour or herbs kneaded into the dough.

Cook's notes

The steam from the water pan is essential for developing the signature crisp crust; do not skip this step.
Traditional Kaisersemmel are made without added fat, but a small amount of oil helps modern home ovens achieve better rise and tenderness.
For the most authentic texture, use high-protein bread flour and avoid over-kneading after the first rise.

Serve with

Butter and jam for breakfast, or slice for sandwiches with cold cuts, cheese, and mustard.

Make ahead and storage

Best eaten the day they are baked. Store in a paper bag at room temperature for up to 1 day; reheat in a 350°F (175°C) oven for 5 minutes to restore crispness. Freeze baked rolls up to 1 month and thaw before reheating.

Kaiser Rolls (Kaisersemmel)