Soft Kaiser Sandwich Rolls - Mixer Method

"Normally kaiser rolls are a type of hard roll, but this malt-free recipe has a modification to make them softer and more like hamburger buns. Some people make kaiser rolls with a stamp (kind of a modern cheater's method), I have also seen attempts to make them by folding the dough into rosettes, but it is not necessary as kaiser rolls can be made as simple knots. I have provided a photo step-by-step tutorial on the recipe subject, so you can know how exactly to easily make kaiser sandwich rolls for yourself."

Original recipe yields 8 servings


  • Serving Size: 1 (84.6 g)
  • Calories 221.3
  • Total Fat - 6 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 28.6 mg
  • Sodium - 180.8 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 5 g
  • Sugars - 4.5 g
  • Protein - 7.8 g
  • Calcium - 46 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Warm mixer bowl with hot water, then empty it and dry thoroughly.

Step 2

Add bread ingredients to mixer bowl and mix until blended and it forms a smooth, supple slightly tacky dough ball. If you need to add a few drops water to make a crumbly dough come together or sprinkle flour on a wet dough until it is fairly dry and doesn't resemble batter, do so now. Refer to photo if needed to see how your dough should look.

Step 3

Keep dough in a warm dry place, covered, and allow to rest and rise until doubled in size.

Step 4

Turn dough out onto a floured surface and divide dough into eight pieces, shaping into a ball, and placing on a parchment lined baking sheet. Cover and keep warm and draft free until it doubles in size.

Step 5

Take each dough ball and roll out to a rope about ten inches long. Gently form rope into a knot, and holding ends, tuck one behind and the other end across the top and pinch together. Refer to photos if needed.

Step 6

Gently use your palms to flatten dough so it does not rise to tall to be shapely for a sandwich bun.

Step 7

Place knotted rolls back on the baking sheet, then brush tops with beaten egg white and sprinkle with your choice of topping (I use poppyseed and sesame seed in this example).

Step 8

Cover rolls, and keep warm and draft free and allow to rise until doubled again.

Step 9

Heat oven to 400F., uncover rolls and bake for 12-15 minutes or until golden.

Step 10

Cool on baking pan then store in a plastic bag if not using right away.

BREAD MACHINE INSTRUCTIONS: If you wish to make this using your bread machine, use the knead cycle on your machine for the dough and proceed by turning out the dough onto balls to rise on the pan. Follow the rest of the recipe as usual

Tips & Variations

No special items needed.



These were great rolls - we made them to have cheese steak sandwiches on and they worked out perfectly. Made as directed but skipped the seeds. Thanks for sharing this keeper!

review by:
(14 Jan 2015)


I made these today to go with our, first of the season, grilled hamburgers, and they were fabulous! The taste and texture was really good, and the dough was easy to work with. The rolls were fun to make, even though my knot tying skills leaves a lot to be desired, ha. Thanks for the great recipe and the step by step directions,Sue!! I'll be making these again for sure!

review by:
(30 Mar 2013)