Chef John's Kummelweck Rolls

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 that makes the difference. Makes an excellent sandwich loaf also. Stays soft and fresh for days. Home bread bakers must give this a try. Big fan, Chef John. Thanks for all the great recipes.

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. They have replace regular hamburger buns on our menu.

I’m from Buffalo and I’ve never attempted to make my own kummelweck rolls and this recipe is very authentic! Thanks chef John

Perfect!!! Tastes even better than the ones you buy in Buffalo!

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 get 12 out of the recipe but I wanted to make sure they were big enough to hold the sandwiches. Only deviation was I used a beaten egg rather than egg whites for when they were called for but that was just out of laziness...still worked. Will definitely make this again!!

Will definitely make these again. Used these for the Beef on Weck recipe. Everybody loved them.

The rolls taste great and have the right consistency but I’ve tried this recipe twice and I cannot get them to raise to the size they are supposed to be. After making them a second time, I watched the attached video and realized the technique used in the video differs slightly from the instructions as they are written. I’m going to follow the video more than the recipe next time and will hope for success! Two main differences are that the recipe doesn’t say to put them in the oven to rise and it also does not specify to whisk all ingredients by hand, not with the whisk attachment for your mixer. My mixture wasn’t getting as “foamy” as it should in the first step and I think that’s why!

I made these yesterday. They were beautiful, tasty and super easy to make. But I cheated, threw the whole mess into my bread machine. Set it on dough short dough cycle, shaped the buns, proofed 30 minutes., baked about 20 minutes. Done!

OMGGA Thank you Chef John for this wonderful recipe. It was so easy to make even with out a machine. The whole family loved them. If I could give it Ten Stars I would Thank you, Thank you, Thank you!

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!!

LOVE these rolls! They have a great flavor and texture, I will definitely make these again.

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!

I made this exactly as written and they were easy and delicious! The rolls turned out with excellent texture and flavor. The caraway seed was a nice but not overpowering touch. I'd love to see if there were a way to make them a bit lower in carbs, but these are worth it!

What a treat!! Simple to make and flavorful!! We had the Perfect Beef On Weck! Thank you Chef John! I think you would definatley approve of my Rolls!!

I grew up eating beef on weck sandwiches and never thought I'd be able to enjoy those rolls without traveling home. We're celebrating the Bills going to the playoffs today, so I decided to make these rolls. They are perfect!!! I wouldn't recommend using scissors to score the tops -- next time I'm using a razor blade. But at last I have kummelweck rolls!!!

I am an experienced bread maker and this recipe is the best! The best new recipe I have tried in years that yielded some of the tastiest, fluffiest rolls ever! They go great with any meal, too! They freeze fine for use later.

My buns were small but the flavor was great

I made these to use as buns for hot chicken sandwiches that are like the restaurant ones. Anyway, I made them exactly as written and put them in the freezer because I was making them for a church get together the next day. They turned out perfect. Everyone loved them. Today, I'm making them with half stone ground whole wheat that I grind myself. We'll see how well they do. The dough feels wonderful!!

As a Buffalo native in Baltimore, I've had to make my own rolls to get the true taste of home. Still need to work on my proofing times to get the rise right but only change I would make is to cut this to make 8 to 10 rolls so you can pile on enough meat. At 12 the size I've gotten is halfway between a slider and a typical bun but maybe I'm just used to meals at 1.5 servings... also, never skimp on the horseradish... enjoy!

These are some of the best rolls, I have ever made. Thank You, John!

These are the first rolls I’ve ever made, and I was really delighted that I was able to make them without a kitchen aide. I watched a couple of videos to make sure I understood how to knead the dough by hand and used the window pane test to determine when the kneading was done. I also didn’t have silicone baking mats so used parchment paper which worked fine. The rolls were a little crunchy on the bottom, but overall they were delicious! My husband is from Buffalo and he is already asking me to make these again for another round of beef on weck. I also enjoyed them very much as sliders with leftover easter ham. Thanks for the recipe!

Deliciously addicting. Recipe was easy to follow.

I just made these to try with a pulled BBQ chicken recipe I usually make. They are fantastic, and I changed only small things: I used olive oil instead of veg oil and I made 8 larger rolls instead of 12 smaller rolls. They are NOT sweet at all even though I increased the honey to 1 tablespoon to counter all the salt...next time I will reduce the salt in this because of being a little too salty. I had to leave them in the oven for the tiniest bit over 20 minutes but they turned out great!! They were very very dark and firm on the outside and soft on the inside, and they didn't fall apart when slathered with the BBQ chicken. Will defintely make these again and will also make the beef that goes with it someday.

Ok. Nothing to write home about.

these were really good … only 4 stars just due to they weren't really as good the next day...

I made these with my stand mixer as directed, but I think next time Ill do it by hand. The dough is a little tough but the taste is amazing! I’m not faulting the recipe, but my handling of the dough.