CHEF JOHN'S KUMMELWECK ROLLS
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
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
KIMMELWECK ROLLS
A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels. From "The Neighborhood Bake Shop," by Jill Van Cleave posted in response to a recipe request. Preparation time is approximate.
Provided by Molly53
Categories Yeast Breads
Time 2h20m
Yield 8 rolls
Number Of Ingredients 11
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.
ROAST BEEF ON WECK
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.
VIENNA ROLLS (BREAD ROLLS)
Make and share this Vienna Rolls (Bread Rolls) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 2h20m
Yield 16 rolls, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
- Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
- Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
- Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
- The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
- Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
- Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
- Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
- Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
- Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
- Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
- Remove from oven and transfer on to a wire rack to cool.
Nutrition Facts : Calories 779.1, Fat 27.3, SaturatedFat 16.2, Cholesterol 121, Sodium 1083.7, Carbohydrate 112.4, Fiber 4.2, Sugar 1.5, Protein 19.3
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