Wednesday, August 24, 2016

beef on weck, part 1: kummelweck roll


  • 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


    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.

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