Kimmelweck Rolls


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.


  • 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.




1 hr 30 min


20 min


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