*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Rolls were very good flavor texture slices nicely. However the folding into rolls was a bit confusing and I think I would just shape by hand into buns the next time. They held the beef juices well and made a large sandwish. The milk and egg wash really helped the salt and caraway seeds stick well.
Oh man. I had a WORLD of problems with these. I feel obligated to tell you they were all MY fault so take this review as a warning not to do what I did. Now I've got a lot going on this weekend so I was not giving this anywhere close to the attention I should have been and that's what caused the most trouble. I dropped the measuring spoon into the bowl of water sugar and yeast. If you've ever done the same you know that the yeast clumps to EVERYTHING fingers included. I think I was able to make up for what came out with my hand and the spoon but who really knows? Then I went to beat the egg whites and in a fit of laziness I didn't wash the beaters after mixing the yeast water with the first portion of flour. Big mistake as after 10 minutes on high they never even made soft peaks. I added them anyway for lack of eggs to replace them with. At which point I read the next step and oops. Bread flour? So I did a little research and learned that all purpose flour could be substitued but the end result wouldn't have the extra chewy goodness. Figuring everything else that I screwed up already I used what I had. But I didn't use anywhere near 7 cups. After about 5.5 it just wouldn't take anymore flour. I'm baking it anyway; its on its first rising now and I'm sure it will be edible. That said even screwed up it was a lot of work! I'd love to see the end results of the actual recipe but I just don't see myself putting in that kind of time and effort.
This is the fourth year I've made these rolls for a gathering of about thirty friends. They're well liked every year. You really need to take almost a whole day to make them from start to finish so plan ahead. Last year I got started a little too late and had to skip the last rising but they still turned out well.
I tried really I did but I couldn't make the rolls look right. They kept turning into a barely recognizable lump of dough when I tried to fold them into the traditional looking weck (or kummelweck for those who know them by their original name). After a while I got frustrated and just formed them into rolls and cut the spiraled look into the tops of them. They tasted good but they I just couldn't get them shaped right.
Very good rolls I didn't realize until they were done that they are for sandwiches. I was expecting a type of dinner roll. I think I'll make them smaller next time and see how they do. But they are a little crunchy on the outside and so soft on the inside everyone loved them!!