Honey Kimmelweck Rolls Food

KUMMELWECK ROLLS OR VIENNA BREAD

Steps:

• 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
• 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck Rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired. Bake in 400°F oven, baking for about 30 minutes more after the second spritz with water (for a total of 35 minutes).
• 3. For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise. Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet. After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.

KIMMELWECK ROLLS

Steps:

• Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
• Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
• Stir to dissolve the sugar.
• Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
• Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.
• Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
• Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
• Return the dough to the work surface and divide it into 8 equal pieces.
• Shape each piece into a smooth round, then flatten the rounds slightly.
• Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
• Cover loosely with a towel and let rise for about 30 minutes.
• Preheat the oven to 425°F
• Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
• Brush the rolls lightly with the egg white wash.
• Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
• Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
• Bake for 5 minutes.
• Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
• Bake the rolls for about 20 minutes more, until browned and crisp.
• Cool the rolls on wire racks.
• **For a Vienna Loaf:
• Follow the recipe directions for rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends.
• After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired.
• Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
• **For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise.
• Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet.
• After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds.
• Do not spritz with water.
• Bake for about 18 minutes.

KIMMELWECK ROLLS RECIPE

Steps:

• Add water and yeast to bowl of standing mixture and mix to activate yeast (if needed, I use instant yeast and this step is not needed but will not hurt)
• Add sugar, honey (or malt syrup), oil and half of the flour and mix until combined.
• Add salt and the remaining flour.
• Mix on low speed until combined and then increase speed slightly and mix for 5 to 8 minutes until you can stretch the dough out into a thin sheet (windowpaning)
• Place dough in a oiled bowl, cover and let rise in warm spot for 1 hour. Wet hands to handle dough if it's a bit sticky.
• I like to use the oven with light turned on OR I microwave a cup of water and place the bowl with dough in the microwave to rise.
• After 1 hour, punch down dough and let rise again for another 30 minutes.
• After the second rise, cut the dough into 6 pieces and shape into a ball.
• To shape kaiser rolls, use a kaiser stamp on top of round rolls OR if you don't have a stamp, you can roll each piece into a rope and then loosely tie the rope
• Place rolls on cornmeal dusted baking sheet and let rise in warm place for 30 minutes or until doubled. If you kitchen is cold, consider placing a pot of simmering water nearby.
• Prepare a baking sheet by lining with parchment paper and lightly sprinkling with cornmeal (when I skip the parchment paper, sometimes the rolls stick to the baking sheet)
• Preheat oven to 425 degrees (about 20 minutes before end of final proof)
• Before putting bread in oven, toss about 2 cups of ice on oven floor OR spray the oven very well with water and then spray the rolls with water just before loading and after 2, and 5 minutes of baking.
• Brush top of proofed rolls with egg white, sprinkle then with kosher salt and caraway seeds.
• Bake for about 15 minutes or until lightly browned. Check rolls at 10 minutes.
• Store rolls in airtight bag - they will lose their crisp but they keep well for an additional day or two. If you are storing longer, place in freezer bag and freeze the rolls. I like to slice them first before freezing.