Challah Kaiser Rolls

By a sheer fluke, I made challah kaiser rolls one day, and I’ve been making them ever since. I had no need for a second loaf of challah (our Easter gathering simply isn’t that large), so I decided to play around with the extra dough. Voila. I’ve posted this photo of them on Facebook once or twice:

… and everyone asks me the same thing: “How do you shape them like that?”


It’s so hard to answer. Let me be clear here– it so EASY to do. But it’s hard to explain. One of those weird little things. I’ve tried, and I think most people sort of got what I was saying. But I finally decided… you know what would be easier? How ’bout I just show you what I do? So I did.


First of all, you should know that I use Tammy’s Challah recipe– every single time. It turns out beautifully. For me, it takes 8 cups of flour. Her recipe yields two loaves– it yields 24 good-sized sandwich rolls for me. The whole batch fits in my standard-sized Kitchenaid mixer and I absolutely let it do all the kneading for me. I don’t touch that dough until it’s time to form the kaisers. Speaking of which…


Once they’re all formed, it’ll look like this on your cookie sheet.

Let ‘em rise and get nice and pretty and puffy.

Egg-wash those suckers and top them as desired. I pretty much always do half coarse pretzel salt and half onion flakes, but sesame or poppy seeds would be delightful, too.


Bake at 325 for 15-20 minutes.


Prepare for people to be impressed. :)


linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
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