Homemade Császárzsemle – Hungarian Kaiser Rolls
Servings: 12 rolls
There is something special about the smell of freshly baked bread in the morning, and today my kitchen smelled absolutely amazing. 🥖
I made császárzsemle, the Hungarian version of the classic Kaiser roll — beautifully golden on the outside, soft and fluffy inside, with that unmistakable hand-shaped knot on top.
Growing up in Hungary, zsemle and kifli were simply part of everyday life. You didn't think of them as something special or fancy; you picked them up fresh from the bakery and ate them for breakfast, packed them for school, or turned them into a quick sandwich. Now that I live in Canada, making these familiar bakery favorites at home brings back a little piece of Hungary to my kitchen.
And despite their beautiful shape, császárzsemle is surprisingly simple to make. A basic yeast dough, a little butter and milk, and a fun shaping technique are all you need to create these gorgeous homemade rolls.
Of course, I had to taste one while it was still slightly warm. 😃 I turned it into my perfect breakfast sandwich with egg, cheese and fresh tomato — no salami, no szalonna, no Piros Arany and no mayo required. 😂 Sometimes the simplest combinations really are the best.
Whether you fill yours with cheese and cold cuts, spread it with butter and jam, pack it into a lunchbox, or eat it warm straight from the cooling rack, this is one of those recipes I think you'll come back to again and again.
Let's make homemade Hungarian császárzsemle! 🇭🇺🥖
Servings: 12 rolls
Ingredients
650 g all-purpose flour
10 g salt
10 g sugar
25 g fresh yeast or 7 g dry yeast
200 ml lukewarm milk
200 ml lukewarm water
50 g butter, softened
Water, for spraying before baking
Instructions
1. Make the dough
Combine the flour, salt and sugar in a large mixing bowl. Add the yeast, lukewarm milk and lukewarm water. Mix until the dough begins to come together.
2. Add the butter
Add the softened butter and knead until the dough becomes smooth and elastic.
3. First rise
Cover the bowl and leave the dough in a warm place until approximately doubled in size.
4. Divide the dough
Turn the dough onto your work surface and divide it into 12 equal pieces, approximately 95 g each. Shape each piece into a smooth ball.
5. Shape the császárzsemle
Roll each piece into a rope approximately 40–45 cm (16–18 inches) long. Tie it into a loose knot. Wrap one end around the knot and tuck it underneath, then bring the other end around in the opposite direction and tuck it into the center/bottom to create the traditional Kaiser-roll shape.
6. Second rise
Arrange the rolls on a parchment-lined baking sheet. Cover and allow them to rise again until visibly puffy.
7. Prepare for baking
Preheat the oven to 200°C / 390°F. Lightly spray the rolls with water immediately before baking.
8. Bake
Bake for approximately 18–22 minutes, or until the rolls are beautifully golden brown.
9. Cool
Transfer to a cooling rack and allow them to cool for at least 15–20 minutes before cutting.
Notes
For the best texture, don't cut the rolls immediately after removing them from the oven. Allowing them to cool slightly gives the soft interior time to set.
Császárzsemle is best enjoyed fresh on the day it's baked. Once completely cooled, the rolls can also be frozen and reheated when needed.
Serving suggestion
Serve with butter, cheese, jam, cold cuts or your favorite sandwich fillings.
My favorite: egg omelette, cheese and fresh tomato. 🍳🧀🍅 No salami required. 😂