Chef Johns Kummelweck Rolls Food

CHEF JOHN'S KUMMELWECK ROLLS

Chef John's Kummelweck Rolls image

These rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for Western New York's Beef on Weck sandwiches.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h20m

Yield 12

Number Of Ingredients 12

Ingredients

3 ¼ cups all-purpose flour, divided
1 cup warm water (105 degrees F/41 degrees C)
1 (.25 ounce) package active dry yeast
2 ½ tablespoons vegetable oil, divided
1 large egg white
1 tablespoon sugar
1 ½ teaspoons salt
1 teaspoon honey, or more to taste
1 large egg white
2 teaspoons water
½ teaspoon caraway seeds, or to taste
coarse sea salt to taste

Steps:

Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
Line a baking sheet with a silicone baking mat.
Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 27.7 g, Fat 3.2 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 328.2 mg, Sugar 1.7 g

ROAST BEEF ON WECK

Roast Beef on Weck image

Provided by Bobby Flay

Categories main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 9

Ingredients

2 tablespoons coarse salt
2 tablespoons caraway seed, whole
1 cup water
1 tablespoon cornstarch
1/2 cup water, warmed
12 hard rolls or Kaiser rolls
1 cup au jus gravy, reserved from roasting the beef
20 ounces cooked roast beef, sliced thinly
3 ounces prepared horseradish

Steps:

Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
Preheat oven to 350 degrees F.
To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

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