An Austrian-style breakfast roll known for its five-pointed pattern, with a crisp exterior and soft interior. Its plain dough pairs well with various breakfast items from butter to jam, and it is also favored as sandwich bread.
Add the yeast and sugar into the lukewarm water and dissolve; cover and let it foam for about 10 minutes.
Put the flour and salt into a large bowl, add the yeast mixture and melted butter; knead until you get an elastic dough.
Transfer the dough to a greased bowl and cover it; let it rise in a warm place for about 40 minutes until doubled in volume.
Divide the dough into equal pieces and roll them into balls, shape the kaiser pattern by folding by hand, sprinkle sesame seeds on top and bake in a preheated oven until golden.
Important: When shaping the kaiser pattern, don't roll the dough too thin, otherwise the pattern will disappear while baking. Allergen: contains wheat (gluten).
If you spray a small amount of water on top before putting it in the oven, the crust becomes crispier and shinier.
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