Kummelweck Rolls
Kummelweck Rolls
Kummelweck rolls are used for a well loved sandwich called Beef on Weck. It is said that a German baker living in Buffalo, NY first invented them. Kummel in German means a colorless liqueur made from Caraway Seeds. Fairly similar to the Kaiser roll but topped with a generous amount of Course Salt and Caraway Seeds. These are easy to make and are great for Beef on Weck or any sandwich.
This recipe was adapted from a non vegan version found online (by Chef John).
Makes 8 sandwich size rolls
Ingredients
1 packet (2 1/4 tsp or 7 g) of Active Dry yeast
3 - 3 1/4 cups (360 -390 g) of Flour
1 cup of (237 ml) warm Water ( 105-110 degrees)
2 Tbsp (30 ml) Neutral Oil
2 Tbsp (30 ml) Aquafaba
1 Tbsp (15 g) Caraway Seeds
1 Tbsp (15 g) Cane Sugar
1 tsp (5 g) Salt
Topping
Caraway Seeds
Course Sea Salt
1 Tbsp (30 ml) Aquafaba
Optional: To create texture to the top of the roll, cut an x into the top using kitchen shears prior to baking.
Directions
1. Make the Kummelweck rolls by heating the water to 105-110 degrees and add it to a mixing bowl along with the yeast and sugar. Let sit for 10 minutes to make sure the yeast is alive and activated.
2. Add the oil, aquafaba, salt and caraway seeds to the yeast mixture. Add the dough hook to your stand mixer (if using one) and set it to the lowest setting. Slowly add in the flour a cup at a time until all of the flour has been added to the dough. Add the additional 1/4 cup of flour if the dough is too sticky. Stop the mixer as needed to scrape down the sides of the bowl.
3.Once everything has come together allow the mixer to knead the dough by mixing for another 4-5 minutes.
4. Remove the dough from the mixing bowl and shape into a ball. Place in a lightly oiled bowl and cover with a clean kitchen towel. Place in a warm area for an hour to rise and double in size.
5. Punch down the dough and turn it out onto a lightly floured surface. Gently flatten the dough and press into a rectangle shape. Cut the dough into 8 even pieces (about 90g each) and shape each piece into ball/roll shape. Place the rolls onto a lined baking sheet and cover again with a kitchen towel.
6. Allow the rolls to proof (rest) again for another 30 minutes.
7. Brush the tops of each roll with the remaining tbsp of aquafaba and sprinkle a generous amount of salt and caraway seeds on top. Bake at 400 for 16-18 minutes or until the rolls are a dark golden brown.
