Monday, April 6, 2015

Eggless Kimmelweck/Kummelweck Rolls

Kummelweck rolls are simple rolls , but they may sounds special and different as this simple rolls are topped with sea salt and caraway seeds. These rolls are great for sandwiches and even for making burgers.Do you know 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 the word “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 Kummelweck rolls are last month's challenge of We Knead to Bake, monthly event by Aparna, My Diverse Kitchen. I couldnt able to post this rolls earlier coz of my busy schedule but i dont want to delay to post this beautiful rolls. After 4 interesting sweet yeasted breads, am taking you all to 6 days of savoury yeasted breads for this week as am running a month of blogging marathon during this whole month of April. Coming to this spongy rolls, you can serve these cuties with anything, just stuff it with different filling and enjoy as a sandwich or burger according to your tastebuds.


2 +1/2 tsp Active dry yeast
1/2cup Luke warm water
1/2cup Luke warm milk
2tbsp Oil
1tbsp Honey
1 +1/2 tsp salt
3+ 1/4 cups Bread flour
Milk (for brushing)
Coarse sea salt and caraway seeds

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes.
In the bowl, take the yeast mixture, oil, honey and stir. 

Now 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.

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

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

Deflate the dough well, shape into a round and and allow it to rise, covered, for 30 minutes more.

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,loosely cover and let the dough rise for 30 more minutes. 

Brush with milkn, then cut slits ( like an +) on the top using a sharp blade or scissors. 

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. 

Bake for another 20 minutes or so until they’re brown and done. 

Cool on a wire rack.


27 comments:

Usha Rao said... Reply To This Comment

Lovely rolls and enjoyed reading about the rolls.

Suja Ram said... Reply To This Comment

Thise Kummelweck buns look superb.

Varadas Kitchen said... Reply To This Comment

Looks cute. The finish on your bread is always great. This one is no exception.

Torviewtoronto said... Reply To This Comment

the buns look delcious

Suma Gandlur said... Reply To This Comment

I am not a fan of hard rolls but your rolls are looking pretty inviting.

Nivedhanams Sowmya said... Reply To This Comment

That is so familiar to pretzels that are topped with sea salt crystals...

So comforting and warm rolls

The Pumpkin Farm said... Reply To This Comment

for once, and only once, your simple really feels like simple to me, otherwise you end up addressing all your great bakes as simple and i keep wondering when will i get to her level of proficiency, this looks awesome though n i dont think i will get that color or shine

Kalyani said... Reply To This Comment

wow ! looks good !

Nammi said... Reply To This Comment

looks delicious

Anupa Joseph (Palaharam) said... Reply To This Comment

lovely looking rolls....would wish to have it with tea today

Farin Ahmed said... Reply To This Comment

Looks sooper dooper cute ...

vaishali sabnani said... Reply To This Comment

Fantastic rolls ! So well baked and good to read about them.

Srividhya said... Reply To This Comment

Lovely rolls and nice write up too

Nalini's Kitchen said... Reply To This Comment

Must be a crusty and flavorful rolls with those caraway seeds topped..

Rajani S said... Reply To This Comment

Cute little rolls :-)

Padma Rekha said... Reply To This Comment

they looks cute and perfect

Pavani N said... Reply To This Comment

Very interesting looking rolls. They look cute.

Srivalli said... Reply To This Comment

I agree with Pradnya..and even this sounds complex to me..still drooling over your bake Priya..

Harini-Jaya R said... Reply To This Comment

cute looking rolls!

veena krishnakumar said... Reply To This Comment

Lovely rolls Priya. Perfectly baked

Sandhya Ramakrishnan said... Reply To This Comment

It was indeed a lovely recipe and you have done it so well! I also have not made the rolls yet and not sure when I will catch up with the WKTB group :)

Gayathri Kumar said... Reply To This Comment

Very interesting rolls Priya. Looks fabulous..

sneha datar said... Reply To This Comment

I am drooling over these rolls.

Padmajha PJ said... Reply To This Comment

Am yet to make these rolls Priya. Yours have turned out perfectly...

Saraswathi Tharagaram said... Reply To This Comment

Gorgeous!.. These rolls are very tempting and I can't control myself from drooling here..

Priya Srinivasan said... Reply To This Comment

I m yet to bake them priya, looks very delicious

Archana Potdar said... Reply To This Comment

Beautiful rolls they are perfect.