Kimmelweck Rolls

Kimmelweck Rolls are a staple in western New York state, particularly in the Buffalo and Rochester areas. They are essentially a Kaiser roll with caraway seeds and salt on top. they are used to make "beef on weck," a sandwich filled with thinly sliced juicy roast beef.

I'm not sure what the magic is, but these rolls have an amazing flavor. They also fill your house with a wonderful aroma when they are baking.

I used fleur del sel for the salt topping, but I'm sure kosher salt would do.  I recommend getting the barley malt syrup rather than honey. It does make a difference (at least to me).




This recipe can be found here, and the source cited is The Neighborhood Bake Shop: Recipes and Reminiscences of America's Favorite Bakery Treats by Jill Van Cleave.

Kimmelweck Rolls

Makes 8 rolls

Ingredients

2 1/2 tsp active dry yeast

1 C warm water (95 to 110 degrees F)

2 T vegetable oil

1 T sugar

1 1/2 tsp salt

1 tsp barley malt syrup or honey

2 large egg whites

3 to 3 1/4 C bread or high gluten flour

1 T water

Course sea salt and caraway seeds

Instructions

• Stir 1/4 cup of the water and all of the yeast together and set aside for about 5 minutes.
• In the bowl of a stand mixer, combine the rest of the water, oil, sugar, salt, barley malt syrup, and one egg white. Stir.
• Add 1 1/2 C of the flour and the yeast and water mixture, and combine with a large spoon. 
• Add another 1 1/2 C of flour and mix with the spoon to combine. 
• Move the bowl to the mixer (you can also knead by hand) and knead with the dough hook for 5 to 7 minutes. The dough should be smooth and elastic, tacky but not sticky. Add more flour only if the dough is too sticky. 
• Form the dough into a ball, and place it in an oiled bowl, cover with plastic wrap, and let rise for about an hour, until doubled. 
• Deflate the dough and allow it to rise, covered, for 30 minutes more.
• Scale the dough into eight equal pieces. 
• Shape each piece into a ball, and then slightly flatten the ball.
• Place the pieces on a parchment lined or greased baking sheet, spray with spray oil, and cover with plastic. 
• Allow to rise for 30 minutes while preheating the oven to 425 degrees F. 
• Whisk the second egg white with the tablespoon of water and brush the rolls with the mixture.
• Cut crescent shaped slits into the tops of the rolls (see photo). 
• Sprinkle the rolls with the sea salt and caraway seeds and mist with water. 
• Bake the rolls for 5 minutes then mist with water again (do this quickly so as to not let too much heat escape from the oven).
• Bake for another 20 minutes, until browned. 
• Cool on a wire rack. 

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