I am trying to make a roll that tastes like the ones used around Buffalo New York for their "beef on weck" sandwiches. It is called a Kimmelweck roll. Does anyone know if it is a basic kaiser roll topped with caraway seed and course salt, or is there something special in the dough? I've tried having them shipped to me, but by the time they arrive they have lost most of their freshness. I have been trying to make breads for less than a year but thought I'd like to give these a try. Any suggestions would be great.!!
http://www.kingarthurflour.com/recipes/kummelweck-rolls-recipe
Be sure to let us know if you try it.
wayne
you might look at this- the author mentions Buffalo NY at the bottom.
http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html
hth,
Margie
Saturday I printed out the King Arthur recipe. Since I was deciding whether to make rolls or pretzels I also printed out a recipe for pretzels. As they say, --and thereby hangs a tale. Decided on pretzels but I co-mingled the pages and ended up using the wet measurements from one recipe and the dry from the other. Turned out so well that I had to make more today so I could try the recipe for bagels. My grandson said to keep on doing wrong whatever I did because they tasted great. So with a nod to Food Network and to King Arthur, here is the accidental recipe:
Ingredients
1 1/2 cups water
2 Tablespoons brown sugar
2 1/4 teaspoons instant yeast (recipe says one pkg)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
1 1/3 cups High Gluten Flour
1 1/3 cups Bread Flour
1 1/2 cups All Purpose Flour
1 egg, beaten with 1 Tablespoon water for brushing
3 quarts water
3/4 cup baking soda
Coarse salt for topping
Line 2 pans with parchment paper, spray with olive oil
Combine water, sugar, yeast and butter in the bowl of stand mixer. Mix with dough hook until combined. Let rest 5 minutes.
Add the salt and flour mixture, mix on low speed until combined. Increase speed to medium, continue kneading until dough is smooth and begins to pull away from sides of bowl. This only took about 2 minutes. Gently form dough into a ball.
Oil a bowl lightly, cover with plastic wrap or dish towel and let rise until double. Took less than an hour.
Preheat the oven to 425 degrees. Bring water to boil, remove from heat and add baking soda.
Remove dough from bowl, form into 8 rough logs. Let rest 5 minutes. Roll each piece into a rope about 22 inches long. Boil pretzels in the water solution, 2 at a time for 30 seconds, splashing water onto tops with a spoon. Remove with large slotted spatula. Place 4 on each baking sheet, brush tops with egg wash and sprinkle with coarse salt. Bake for 15-18 minutes until golden brown. Remove to cooling rack and let rest 5 minutes before eating.