One quick, firm press with our Kaiser Roll Stamp is the easiest way to nail that classic crusty bun pattern without overworking your dough or tying yourself in knots. It’s a little baking gold that gives you emperor-worthy textured crusts, pillowy middles and perfect little pockets you can fill with all your New York deli and street cart favourites.
Think pulled barbecue leftovers, classic ham and cheese, or Kaiser rolls stuffed with chicken to level up your lunchbox sandwiches. Think fresh-baked and warm on your breakfast table, served the Austrian way with jam and butter. On the side with salads and soups, or on a burger board that’s sure to impress.
We brought high-quality, durable stainless steel and a little 21st-century style to this 18th-century legend, adding a gorgeous rose gold finish to our Kaiser Roll Stamp. It’s perfectly sized to shape breakfast rolls and burger buns and has a good sharp edge to effortlessly slice your dough and help it rise evenly during proving and baking.
Here’s a quick ‘How to make a Kaiser roll’ guide just to prove how simple it is … Centre the Kaiser Roll Stamp over a ball of dough and press down firmly, cutting nearly to the bottom, but not all the way through. Repeat with the remaining dough. Place your freshly stamped Kaiser bread pattern-side-down on a floured surface to prove further. Flip them over and brush with egg wash, top with poppy, sesame, pumpkin, flax or sunflower seeds and your Kaiser rolls are ready for the oven.
