Chef John's Kummelweck Rolls
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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Recipe Summary
Ingredients
Directions
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.