beef on weck, part 1: kummelweck roll

Ingredients

• Servings: 12
• 3 1/4 cups all-purpose flour, divided
• 1 cup warm water (105 degrees f/41 degrees c)
• 1 (.25 ounce) package active dry yeast
• 2 1/2 tablespoons vegetable oil, divided
• 1 large egg white
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 teaspoon honey, or more to taste
• topping:
• 1 large egg white
• 2 teaspoons water
• 1/2 teaspoon caraway seeds, or to taste
• coarse sea salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• 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 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.