Chef Johns Kummelweck Rolls

Name: Chef Johns Kummelweck Rolls
Cook time: 20 min
Yield: 12 rolls
Cuisine: United Kingdom
Ingredients: 3\u2009¼ cups all-purpose flour, divided; 1 cup warm water (105 degrees F/41 degrees C); 1 (.25 ounce) package active dry yeast; 2\u2009½ tablespoons vegetable oil, divided; 1 large egg white; 1 tablespoon sugar; 1\u2009½ teaspoons salt; 1 teaspoon honey, or more to taste; 1 large egg white; 2 teaspoons water; ½ teaspoon caraway seeds, or to taste; coarse sea salt to taste

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.

INGRIDIENT

3 ¼ cups all-purpose flour, divided

1 cup warm water (105 degrees F/41 degrees C)

1 (.25 ounce) package active dry yeast

2 ½ tablespoons vegetable oil, divided

1 large egg white

1 tablespoon sugar

1 ½ teaspoons salt

1 teaspoon honey, or more to taste

1 large egg white

2 teaspoons water

½ teaspoon caraway seeds, or to taste

coarse sea salt to taste

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Line a baking sheet with a silicone baking mat.

Step: 5

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.

Step: 6

Preheat oven to 425 degrees F (220 degrees C).

Step: 7

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.

Step: 8

Bake in the preheated oven until golden brown, 18 to 20 minutes.

NUTRITION FACT

Per Serving: 159 calories; protein 4.3g; carbohydrates 27.7g; fat 3.2g; sodium 328.2mg.

The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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