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A Lower Fat, Higher Fiber Kaiser Roll Recipe

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There is no doubt that kaiser rolls are delicious, especially if you buy them from a local bakery. But if you look at the nutrition facts for the average kaiser roll, you will find two not-so-positive things that often stand out. Since kaiser rolls are traditionally made with all-purpose flour or bread flour, they are very low in fiber. Most recipes also call for a good amount of oil or butter, which means these rolls can have more fat than you'd expect.

So, what if you want a kaiser roll with less fat and more fiber? Well, you can follow the recipe below to make exactly that. The oat flour adds fiber to the rolls, and making them with skim milk and a little canola oil keeps them moist without so much fat.


  • 1 cup oat flour
  • 1 3/4 cups bread flour
  • 1/2 cup water, warmed to 110 degrees F
  • 1/2 cup skim milk, warmed to 110 degrees F
  • 1 tablespoon canola oil
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 packet active, dry yeast
  • 1 egg white, lightly beaten

Combine the yeast, milk, and sugar in a large mixing bowl. Stir gently to dissolve the yeast. Then, wait about 10 minutes for the mixture to get frothy. Stir in the water, the oat flour, the salt, the canola oil, and about 1 cup of the all-purpose flour. The mixture should form a soft dough. Keep mixing until the dough seems uniform, but shaggy.

Pour the rest of the flour out onto the countertop. Place your dough on top of it, and start kneading the dough into the flour. Knead very well; it makes for a fluffy, even roll. You'll need to knead for about 10 minutes, at least.

Rest the dough in an oiled bowl, covered in plastic wrap. Let it double in size, which should take about 90 minutes. Divide the dough into either 8 large portions or 12 smaller portions, depending on your desired roll size. Shape each piece of dough into a roll. Spread the rolls out on a lightly greased baking sheet.

After allowing the rolls to rise for 30 minutes, brush them in egg white. Then, bake for 20 minutes at 400 degrees F. Let the rolls cool before slicing them. They make excellent higher-fiber sandwich rolls, and they keep for up to three days in a sealed bag on the counter top.