Kaisersemmel
“The classic Viennese crusty white roll, recognizable by its five-pointed pinwheel pattern stamped on top. With a crisp shell and a soft, airy crumb, it is the everyday Austrian breakfast and sandwich roll, named for the imperial (Kaiser) connection.”
Where it comes from
A Viennese baking classic dating to the era of imperial Austria, its distinctive star fold giving it the name Kaisersemmel; a staple of Austrian bakeries.
On the plate
A thin, shatteringly crisp crust gives way to a light, slightly chewy white interior with a clean wheaten flavor. Split and buttered it is breakfast itself; with ham or cheese it becomes the workhorse roll of every Austrian morning.
How it works
A relatively lean, well-kneaded dough develops the gluten needed for an open yet sturdy crumb. Baking with steam delays crust setting so the rolls expand fully and then form the thin, glassy, crackly crust Vienna is known for.
Variations
Topped with poppy or sesame seeds (Mohnsemmel), made as smaller breakfast rolls, wholemeal version, hand-folded rather than stamped
On the Palate
Ingredients
Serves 8How it's made
8 steps · Show ↓30 min active · 120 min waiting
How it's made
8 steps · Show ↓- 115 min
Mix flour, water, yeast, salt and a little malt into a firm dough and knead until smooth and elastic.
- 260 min
Cover and let it rise until doubled in volume.
- 310 min
Divide into equal pieces and shape each into a tight ball.
- 48 min
Stamp the classic five-fold star pattern into the top of each roll, or fold by hand.
- 545 min
Proof the shaped rolls, pattern-side down, until puffy.
- 63 min
Flip them pattern-side up onto a baking tray and mist with water.
- 722 min
Bake at 230C with steam until deeply golden and crisp.
- 820 min
Cool on a rack so the crust stays crackly.
