Kaiserrolls with Poppy Seeds - Mohnbrötchen
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 2 hours 45 mins
Cook time: 15 mins
Total time: 3 hours
  • 1 cup (250 ml) water, at 110 F temp.
  • 2 tablespoons (29 g) organic unsalted butter, at room temperature
  • 1 organic egg, lightly beaten
  • 3-1/4 cups (270 g) organic all-purpose flour
  • ¼ cup (50 g) organic sugar (less or no sugar if you prefer the unsweetened German style taste of the rolls)
  • 1 teaspoon salt
  • 1 tablespoon (15 ml) active dry yeast
  • egg wash for glace
  • poppy seeds
  1. Mix two tablespoons of the sugar with the warm water and add the yeast. Mix well. Let sit for 10 minutes.
  2. In the meantime in a bigger bowl mix the flour, rest of the sugar, salt.
  3. Add butter, yeast mixture, and the egg to the flour mixture and mix until just incorporated.
  4. Transfer the dough to a floured surface and knead gently by hand for about 5-10 minutes or until the dough springs back when poked. (This can also be done in a stand-mixer.)
  5. Place the dough into a greased bowl, cover, and let rise in a warmer spot until the volume has doubled (about one hour).
  6. Divide the dough into 8 equal pieces. Shape the dough pieces to your liking.
  7. Place the rolls on baking sheet, cover, and let them rise in a warmer spot until doubled in volume (about 30-40 minutes).
  8. Heat your oven to 375 F.
  9. Glace the rolls with egg wash and sprinkle with poppy seeds.
  10. Bake for 12 to 15 minutes or until golden brown.
  11. Cool rolls on a wire rack.
The technique for making rosette shaped rolls can be seen on this youtube video: http://www.youtube.com/watch?v=tU9I1nYS60E
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/05/06/kaiserrolls-with-poppy-seeds-mohnbrotchen/