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
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.