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My review
Chef John's Kummelweck Rolls
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Chef John
"These rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for Western New York's Beef on Weck sandwiches."
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Ingredients
2 h 20 m servings 159Original recipe yields 12 servings (12 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
- Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
- Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
- Line a baking sheet with a silicone baking mat.
- Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
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Footnotes
- Cook's Notes:
- I like to add about 80% of the flour called for and then continue adding small amounts as the dough kneads until I have the perfect texture. You want a soft, fairly sticky dough that pulls cleanly off the sides of the bowl.
- Get the recipe for Chef John's Beef on Weck sandwiches.
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
3/26/2015
Absolutely the best sandwich buns I have ever made, with or without the toppings. I have been baking breads for over 15 yrs. and they are my new go to buns. I think it's the omission of the yolk...
Most helpful critical review
4/3/2019
They basically are only really good for one day so don't make ahead but they are delish right out of the oven...
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3/26/2015
Absolutely the best sandwich buns I have ever made, with or without the toppings. I have been baking breads for over 15 yrs. and they are my new go to buns. I think it's the omission of the yolk...
9/12/2015
These have become a family/neighborhood favorite! We sub onion for the caraway, my family isn't fond of the seed, and they still are fabulous! Easy to make and they go with just about everything...
10/10/2017
Will definitely make these again. Used these for the Beef on Weck recipe. Everybody loved them.
9/29/2018
I’m from Buffalo and I’ve never attempted to make my own kummelweck rolls and this recipe is very authentic! Thanks chef John
11/21/2017
Magnificent!. I had never heard of these not having lived in the endogenous area where these reside, but will be sure to make them again soon. Thanks!!
11/20/2017
These were so easy to make. Took no time at all before they were out of the oven and served to the family. Beef on a Weck was awesome!
7/11/2017
Awesome recipe!! Made this (and the beef) for dinner tonight. I haven't historically had the best success with buns or rolls but that is more poor execution. These turned out great! I didn't ge...
2/18/2017
LOVE these rolls! They have a great flavor and texture, I will definitely make these again.
10/6/2015
Perfect!!! Tastes even better than the ones you buy in Buffalo!