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Chef John's Kummelweck Rolls

Food Wiki
These rolls are infused with the aroma of caraway seeds and garnished with coarse salt, making them an ideal foundation for crafting Beef on Weck sandwiches, a specialty of Western New York.
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Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Main Course
Cuisine world cuisine
Servings 12 (12 rolls)
Calories 159 kcal

Ingredients
  

  • 3 ¼ cups all-purpose flour, divided
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 2 ½ tablespoons vegetable oil, divided
  • 1 large egg white
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon honey, or more to taste

Topping

  • 1 large egg white
  • 2 teaspoons water
  • ½ teaspoon caraway seeds, or to taste
  • coarse sea salt to taste

Instructions
 

  • 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.

Notes

I like to add about 80% of the flour called for and then continue adding small amounts as the dough kneads until I have the perfect texture. You want a soft, fairly sticky dough that pulls cleanly off the sides of the bowl.
 

Nutrition

Calories: 159kcalCarbohydrates: 28gProtein: 4gFat: 3gSodium: 328mgPotassium: 59mgFiber: 1gSugar: 2gCalcium: 7mgIron: 2mg
Keyword Chef John's Kummelweck Rolls
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