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.

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
12 rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

159 calories; protein 4.3g 9% DV; carbohydrates 27.7g 9% DV; fat 3.2g 5% DV; cholesterolmg; sodium 328.2mg 13% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2015
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 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. Read More
(9)
28 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/27/2015
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 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. Read More
(9)
Rating: 5 stars
09/12/2015
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. They have replace regular hamburger buns on our menu. Read More
(3)
Rating: 5 stars
10/10/2017
Will definitely make these again. Used these for the Beef on Weck recipe. Everybody loved them. Read More
(2)
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Rating: 5 stars
09/29/2018
I’m from Buffalo and I’ve never attempted to make my own kummelweck rolls and this recipe is very authentic! Thanks chef John Read More
(2)
Rating: 5 stars
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! Read More
(1)
Rating: 5 stars
10/06/2015
Perfect!!! Tastes even better than the ones you buy in Buffalo! Read More
(1)
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Rating: 4 stars
08/30/2018
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! Read More
(1)
Rating: 5 stars
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!! Read More
(1)
Rating: 5 stars
07/11/2017
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 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!! Read More
(1)