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.
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.
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.
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 )
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 -
We Knead to Bake # 26 - My Diverse Kitchen