Dish

Kaisersemmel

Kaisersemmel is made with a combination of white flour, yeast, salt, sugar, and water. The dough is kneaded and then left to rise before being shaped into rolls and baked. The bread is best served warm with butter or jam. It can also be used to make sandwiches or as a side dish with soups or stews.

European cuisine› Alpine cuisine› Austrian cuisine

Bread

Origins and history

Kaisersemmel originated in Austria and has been a staple in the region for centuries. It is named after the Kaiser, or emperor, who was a fan of the bread. Today, it is still a popular bread in Austria and can be found in many bakeries and cafes.

Dietary considerations

Suitable for vegetarians. Contains gluten.

Variations

There are no major variations of Kaisersemmel, but some bakers may add additional ingredients such as herbs or spices to the dough for added flavor.

Presentation and garnishing

To ensure a crispy crust, brush the rolls with egg wash before baking. Use a sharp knife to score the top of the rolls before baking to allow for even rising. Kaisersemmel can be presented as individual rolls or in a basket. It can be garnished with herbs or served with butter or jam.

Tips & Tricks

Kaisersemmel is best eaten fresh, but can be stored in an airtight container for up to 2 days. To reheat, wrap the rolls in foil and place in a preheated oven at 350°F for 10-15 minutes.