Jersey Breakfast Roll


Whether you eat it with butter or Taylor Ham, egg, and cheese, this Kaiser roll is a Jersey favorite.


2 packages (1/4 ounce each) active dry yeast

2 cups warm water, divided

4 tablespoons sugar, divided

1/3 cup vegetable oil

2 teaspoons salt

6 to 6-1/2 cups all-purpose flour

1 egg

2 teaspoons cold water

Poppy seeds


In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the oil, salt, remaining warm water and sugar and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Beat egg white and cold water; brush over rolls. Sprinkle with poppy and/or sesame seeds. Shape rolls by making a rosette shape or with scissors cut a 1/4-in.-deep cross on tops of rolls.

Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 16 rolls.

I got the recipe here.

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