Seedless Kaiser Rolls Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110 to115 degrees Farenheight), divided
- 4 tablespoons sugar, divided
- 1/3 cup canola oil
Or you can use 1/3 cup olive oil, or 1/3 cup Butter Crisco
- 2 teaspoons salt
- 6 to 6 1/2 cups all purpose flour
- In a small bowl, dissolve yeast in 1/2 cup warm water. Mix in 1 tablespoon sugar. Let stand for 5 minutes.
- In a large mixing bowl add canola oil (or olive oil or butter crisco), salt, remaining sugar and remaining warm water.
Add 4 cups flour. Beat on low with an electric mixer until smooth.
- Add yeast, water, sugar mixture from the small bowl to the mixture in the large bowl. Beat on low speed until blended in.
- Add remaining flour to the mixture and beat.
- When the dough mixture has become soft and pliable, turn it out onto a floured surface.
- Knead dough by hand until it becomes smooth and elastic. Form into a ball and place in a greased bowl. Cover with a damp cloth and allow to rise in a warm draft free location. (About 30 minutes.)
- Punch down dough. Turn out onto a lightly floured surface. Roll out into a long roll and divide into 16 pieces by cutting with a sharp knife.
- Shape each piece into a dough ball. Place the dough balls about 2 inches apart on a greased baking sheet (or you can use a couple of rectangular cake pans instead). Cover and let rise until doubled in size.
- Bake at 400 degree farenheight until golden brown. Remove from pans and place on racks to cool.
Makes 16 seedless kaiser rolls.
This kaiser roll recipe leaves off the seeds and even eliminates the cuts on top. It takes a bit of time, but only waiting for dough to rise. Otherwise these seedles kaiser rolls are quite an easy recipe to make and delicious to eat. Great rolls for making your favorite hot or cold sandwiches.