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.!!