The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rolls

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bob13's picture
bob13

Rolls

I am trying to make a roll that tastes like the ones used around Buffalo New York for their "beef on weck" sandwiches.  It is called a Kimmelweck roll.  Does anyone know if it is a basic kaiser roll topped with caraway seed and course salt, or is there something special in the dough?  I've tried having them shipped to me, but by the time they arrive they have lost most of their freshness.  I have been trying to make breads for less than a year but thought I'd like to give these a try.  Any suggestions would be great.!!

wayne on FLUKE's picture
wayne on FLUKE

http://www.kingarthurflour.com/recipes/kummelweck-rolls-recipe


Be sure to let us know if you try it.


wayne

margieluvschaz's picture
margieluvschaz

you might look at this- the author mentions Buffalo NY at the bottom.


http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html


hth,


Margie

Mini Oven's picture
Mini Oven

You might get more hits looking up kuemmelweck or kümmelweck :)

http://en.wikipedia.org/wiki/Beef_on_weck_sandwich

beamny's picture
beamny

Watch the video on this site.  My son makes his own rolls all the time, in humid Florida.


http://bataviablogmistress.blogspot.com/2011/01/beef-on-weck.html


 

beamny's picture
beamny

Hope the video by Charlie the butcher helped.  Please let me know if you tried the rolls and the sandwich.  I am heading up a summer diner project for a senior housing complex.  I plan to make beef on weck for lunch soon for them :)


 

gmabaking's picture
gmabaking

Saturday I printed out the King Arthur recipe. Since I was deciding whether to make rolls or pretzels I also printed out a recipe for pretzels. As they say, --and thereby hangs a tale. Decided on pretzels but I co-mingled the pages and ended up using the wet measurements from one recipe and the dry from the other. Turned out so well that I had to make more today so I could try the recipe for bagels. My grandson said to keep on doing wrong whatever I did because they tasted great. So with a nod to Food Network and to King Arthur, here is the accidental recipe:


Ingredients


1 1/2 cups water


2 Tablespoons brown sugar


2 1/4 teaspoons instant yeast (recipe says one pkg)


3 ounces unsalted butter, melted


2 1/2 teaspoons kosher salt


1 1/3 cups High Gluten Flour


1 1/3 cups Bread Flour


1 1/2 cups All Purpose Flour


1 egg, beaten with 1 Tablespoon water for brushing


3 quarts water


3/4 cup baking soda


Coarse salt for topping


Line 2 pans with parchment paper, spray with olive oil


Combine water, sugar, yeast and butter in the bowl of stand mixer. Mix with dough hook until combined. Let rest 5 minutes.


Add the salt and flour mixture, mix on low speed  until combined. Increase speed to medium, continue kneading until dough is smooth and begins to pull away from sides of bowl. This only took about 2 minutes. Gently form dough into a ball.


Oil a bowl lightly, cover with plastic wrap or dish towel and let rise until double. Took less than an hour.


Preheat the oven to 425 degrees. Bring water to boil, remove from heat and add baking soda.


Remove dough from bowl, form into 8 rough logs. Let rest 5 minutes. Roll each piece into a rope about 22 inches long. Boil pretzels in the water solution, 2 at a time for 30 seconds, splashing water onto tops with a spoon. Remove with large slotted spatula. Place 4 on each baking sheet, brush tops with egg wash and sprinkle with coarse salt. Bake for 15-18 minutes until golden brown. Remove to cooling rack and let rest 5 minutes before eating.