German Kaisersemmel Rolls with Rye

German Kaisersemmel Rolls with Rye

This is a fragrant German bread made by adding a bit of rye to all-purpose flour. This deliciously salted bread is perfect for sandwiches.

Ingredients: 7

All-purpose flour (or bread flour if you don't have it)
180 g
20 g
4 g
4 g
Dry yeast
3 g
Malt syrup (if you have it)
1 g
5 g
Lukewarm water
130 g
※Poppy seeds & sesame seeds
As desired
※Egg white
A small amount


1. Make the dough in the bread maker. The keisersemmel stamp is shown on the left in the photo.
2. Lightly release the gas once the dough is done.
3. Divide into 7 equal portions, roll up nicely, and let rest for 20 minutes.
4. After resting, roll it back up and press down on it to shape into a flat dough.
5. Cover thoroughly with the egg whites and then with the poppy seeds or sesame seeds.
6. Place the poppy seed side facing down and let rise a second time.
7. After rising, place into an oven preheated to 210°C.
8. Flip the dough over, mist, and bake for 15-20 minutes.
9. Spray it after baking as well, and it is done.
10. This simple bread that let's you enjoy the sweetness of the flour is perfect for sandwiches.
11. Top it with poppy and sesame seeds as you like.
12. Did you know that Kaiser means emperor in German?

Story Behind this Recipe

I found the Kaisersemmel stamp that I've only used once, so I wanted to try a light dough that would go with any filling.
They're supposed to look better when they're not as puffed up, with a fainter design on the top.