For a richer flavor, try using brown sugar instead of white sugar. If you don't have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes. To achieve a perfectly glossy crust, brush the rolls with egg wash a second time halfway through baking. These rolls are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Chef John's Kummelweck Rolls
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 30 mins
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SERVING12 People
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VIEWS112
Embark on a culinary journey to Western New York with these exquisitely fragrant Kummelweck Rolls. Infused with the distinctive aroma of caraway and crowned with a generous sprinkling of coarse sea salt, these rolls create the quintessential foundation for the iconic 'beef on weck' sandwich, or stand alone as a delightful savory treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Fiber1 g
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Protein4 g
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Saturated Fat0 g
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Sodium328 mg
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Sugar2 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMake the Dough: In the bowl of a stand mixer, whisk together 1/2 cup of the flour with the warm water and yeast. Allow to sit until foamy, approximately 10-15 minutes.
02
StepIn the same bowl, stir in 2 tablespoons of the vegetable oil, the egg white, sugar, salt, and honey. Whisk until the mixture is smooth.
03
StepAttach the dough hook to the mixer. Gradually add the remaining flour to the yeast mixture while the mixer is running on low speed. Knead until a soft, slightly sticky dough forms, about 3-4 minutes.
04
StepDrizzle the remaining vegetable oil into the mixer bowl, turning the dough to coat it evenly. Cover the bowl and let the dough rise in a warm place until it has doubled in size, approximately 1-2 hours.
05
StepLine a baking sheet with a silicone baking mat to prevent sticking.
06
StepTurn the dough out onto a lightly floured surface. Gently flatten and press it into a rectangle. Cut the rectangle into 12 equal pieces and shape each piece into a roll. Place the rolls about 2 inches apart on the prepared baking sheet. Cover the rolls and let them rise until doubled in size, about 30 minutes.
07
StepPreheat your oven to 425 degrees F (220 degrees C).
08
StepMake the Topping: In a small bowl, whisk together the remaining egg white and water. Using kitchen shears, carefully cut an 'X' shape into the top of each roll. Brush the rolls with the egg white mixture and sprinkle generously with caraway seeds and coarse sea salt.
09
StepBake in the preheated oven until the rolls are a beautiful golden brown, approximately 18-20 minutes.
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Reggie Feest
May 30, 2025The caraway seeds and coarse salt really make these rolls special. They're perfect for sandwiches.
Vicente Mills
May 13, 2025These rolls are amazing! They taste just like the ones I had in Buffalo.
Jodie Batz
May 13, 2025This recipe is a keeper! I'll definitely be making these rolls again.
Judd Dubuque
Sep 18, 2024I added a little bit of rye flour to the dough for a more authentic flavor, and it worked perfectly.
Lisandro Parker
Aug 21, 2024I've made these rolls several times, and they always come out great. The recipe is easy to follow.
Sherman Olson
Aug 12, 2024My family loves these rolls! They're so much better than store-bought ones.