Kimmelweck Rolls

  • 110 mins
  • 10 ingredients

Ingredients

  • 1 envelope of active dry yeast
  • 1 cup lukewarm water (95-110 degrees)
  • 2 tbs vegetable oil
  • 1 tbs sugar
  • 1/2 tsp salt
  • 1 tsp honey
  • 2 large egg whites
  • 3 and 1/4 cups bread flour (high gluten)
  • 1 tbs water
  • Coarse salt and caraway seeds for sprinkling
Kimmelweck rolls are basically hard rolls  that are sprinkled caraway seeds and coarse salt. They are wonderful to make roast beef sandwiches.

Directions:

  • Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl..
  • Set aside to  proof  for about 5 minutes to proof, until bubbly.
  • Combine the remaining 3/4 cup of lukewarm water, the oil, sugar, salt and honey and 1 egg white in a  large mixing bowl.
  • Stir to dissolve the sugar.
  • Add 1 and 1/2 cups of the flour and mix until smooth.
  • Add the yeast solution and slowly stir in an additional 1 and 1/2 cups of flour.
  • Bring the dough together and turn out onto a lightly floured surface.
  • Knead the dough for 5 to 7 minutes,until smooth and elastic, but still tacky to the touch.Add only enough flour to keep dough from sticking.
  • Transfer to a large greased bowl  and  cover with plastic  wrap. Set a side  for about 1 hour until doubled.
  • Punch the dough down, cover the bowl again and let the dough rise a second time. About 30 minutes.
  • Return the dough to the work surface and divide into 8 equal pieces.
  • Shape each piece into a smooth round, then flatten the rounds slightly.
  • Place the rolls on a parchment lined baking sheet, well spaced to allow for spreading.
  • Cover loosely with a towel and set aside at room temperature for 30 minutes.
  • Preheat the oven to 425 degrees.
  • Combine the remaining egg white with 1 tbs of water and blend well.
  • Brush the rolls lightly with the egg white wash.
  • Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center.
  • Sprinkle the rolls with caraway and coarse  salt and spritz with water.
  • Bake for 5 minutes, then quickly open the oven door and spritz the rolls again with water and close the door.
  • Bake the rolls for about 20 minutes more until browned and crisp.
  • Cool rolls on wire racks.
 

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