New York Roast Beef On Weck Rolls Food

BEEF ON WECK

Steps:

• In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough.
• Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it's smooth and supple.
• Place the dough in a lightly greased bowl, cover the bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
• Divide the dough into six 3 1/4-ounce (92g) pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.
• While the rolls are rising, preheat the oven to 425°F.
• Brush the rolls with the beaten egg white, and sprinkle lightly (or not) with the topping. Bake them for 15 to 18 minutes, or until they're golden brown.
• Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely. Freeze for up to 1 month.
• TO MAKE A BEEF ON WECK SANDWICH
• Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time.
• Carefully dip the top bun in the au jus. Not a dunk or anything, just enough to moisten the part that will come into contact with the roast beef.
• Pile the beef on the bottom bun, slightly higher than you think you should. Beef on Weck is all about go big or go home.
• Serve the sliced beef on the rolls with the au jus and horseradish on the side.

BEEF ON WECK

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
• Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

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.

ITALIAN ROAST BEEF

Steps:

• Preheat oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

KUMMELWECK (KIMMELWECK) ROLLS & A VEGETARIAN WECK SANDWICH

Steps:

• Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine. In the bowl of your machine, combine the yeast mixture, oil, honey, the egg white and stir.
• Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.
• Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.
• Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with egg-wash (or something else that will make sure the topping sticks when baking), then cut slits ( like an +) on the top using a sharp blade or scissors.
• Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don't keep the oven door open for too long.
• Bake for another 20 minutes or so until they're brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.