Tuesday, March 24, 2015

KUMMELWECK ROLLS / KIMMELWECK ROLLS


This month in the baking group "We Knead To Bake " we’re baking something savoury and simple. What makes these simple rolls rather special and different is the sprinkling of sea salt and caraway seeds on the top. These rolls are great for sandwiches and even burgers. So what exactly is a Kimmelweck Roll? It's a hard roll, much like a crusty Kaiser roll, but sprinkled with caraway and coarse salt instead of poppy seeds. They are German in origin and I understand that “Kummel” means caraway seeds while “Weck” means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the "Beef on Weck", with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle. This recipe makes 8 burger bun sized large rolls. You can half the recipe if you prefer.

Ingredients:
2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup warm milk
2 bsp oil
1 tbsp honey
1 egg white (optional)
1 1/2 tsp salt
3 to 3 1/4 cups bread flour*
Egg wash (optional)
Coarse sea salt and caraway seeds for sprinkling.

Method:



1. Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes.






2. Combine the yeast mixture, oil, honey, the egg white and stir with a whisk.





3. Now in a large bowl 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.





4. Shape the dough into a ball, and place it in an oiled bowl.





5. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.








6. Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more until double (2nd time )





7. 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 a +) on the top using a sharp blade or scissors


8. 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.





9. 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.






Adapted from - http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html

Here’s a video on making these rolls for those of you who would like it -

https://www.youtube.com/watch?v=0TXhWuIVF


We Knead to Bake # 26 - My Diverse Kitchen

7 comments: