Kimmelweck Rolls

Recipe by Molly53
READY IN: 2hrs 20mins
YIELD: 8 rolls




  • 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.