A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels. From "The Neighborhood Bake Shop," by Jill Van Cleave posted in response to a recipe request. Preparation time is approximate.
- 2 1⁄2 teaspoons active dry yeast (1 envelope)
- 1 cup water, lukewarm
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1⁄2 tablespoon salt
- 1 teaspoon honey or 1 teaspoon barley malt syrup
- 2 large egg whites
- 3 -3 1⁄4 cups bread flour (preferably high-gluten)
- 1 tablespoon water
- coarse salt, and
- caraway seed, for sprinkling
- Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
- Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
- Stir to dissolve the sugar.
- Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
- Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.
- Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
- Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
- Return the dough to the work surface and divide it into 8 equal pieces.
- Shape each piece into a smooth round, then flatten the rounds slightly.
- Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
- Cover loosely with a towel and let rise for about 30 minutes.
- Preheat the oven to 425°F
- Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
- Brush the rolls lightly with the egg white wash.
- Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
- Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
- Bake for 5 minutes.
- Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
- Bake the rolls for about 20 minutes more, until browned and crisp.
- Cool the rolls on wire racks.
- **For a Vienna Loaf:
- Follow the recipe directions for rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends.
- After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired.
- Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
- **For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise.
- Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet.
- After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds.
- Do not spritz with water.
- Bake for about 18 minutes.
Best Rolls for Beef on Weck Rolls in the world.
Very tastefull with caraway & salt on top & great for soaking up agus
Simple quick easy and delicious!