Gluten-Free Kaiser Rolls

Ingredients

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• 1 1/2 cups warm water, about 110°F (43°C)
• 2 1/4 tsp (1 packet) instant yeast Shop
• 1 tbsp granulated sugar Shop
• 2 tbsp psyllium husk powder Shop
• 3 cups gluten-free all-purpose flour blend (about 420 g), plus more for your hands Shop
• 1 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 1/2 tsp salt
• 2 tbsp olive oil
• 1 large egg, at room temperature
• 1 tsp apple cider vinegar Shop
• 1 large egg beaten with 1 tbsp water, for egg wash
• 1 tbsp poppy seeds or sesame seeds (optional) Shop

Instructions

1. 1 In a small bowl, whisk the warm water, yeast, sugar and psyllium husk powder. Let it stand for 5 minutes, until it thickens into a gel.
2. 2 In a stand mixer bowl, whisk the gluten-free flour blend, xanthan gum (if using) and salt. Add the psyllium gel, olive oil, egg and vinegar and mix with the paddle on medium for 3-4 minutes, until a soft, smooth dough forms. Cover and let it rest for 10 minutes; the psyllium firms it so it can be shaped.
3. 3 Line a baking sheet with parchment. With lightly floured hands, divide the dough into 8 equal pieces. Shape each into a tight, smooth ball by tucking the edges underneath, then flatten it slightly to about 3 1/2 inches across.
4. 4 Make the Kaiser star: press a Kaiser roll stamp firmly into the center of each roll, or use a sharp knife or bench scraper to make 5 shallow curved cuts, about 1/4 inch deep, spiraling out from the center like a pinwheel.
5. 5 Cover the rolls loosely with oiled plastic wrap and let them rise in a warm place for 40-60 minutes, until about 1 1/2 times their size.
6. 6 Meanwhile, place an empty metal pan on the bottom rack and preheat the oven to 425°F (220°C).
7. 7 Brush the rolls with egg wash and sprinkle with seeds. Put them in the oven, then carefully pour 1 cup of hot water into the empty pan and close the door quickly to make steam.
8. 8 Bake for 22-26 minutes, until deep golden brown and 205°F (96°C) in the center. Cool on a rack for at least 20 minutes before splitting.

Tips & Notes

• Press the Kaiser star deeper than looks right. The rolls puff as they rise and bake, and shallow marks fade into an ordinary round top.
• Weigh the dough and divide it by 8 so every Kaiser roll is the same size and they finish baking at the same time.
• Psyllium husk powder brands differ in color, and some turn bread purple-gray. A light-colored psyllium powder labeled gluten-free keeps the crumb pale.

Common questions