Kimmelweck Rolls

The BOM (Bread of the Month) for the Artisan Bread Bakers FB Group is Kimmelweck Rolls. A Kimmelweck or “Weck” Roll as they are commonly referred to, is a hard roll that resembles a crusty Kaiser roll, but is topped with caraway and coarse salt instead of poppy seeds.

I had never made this type of roll before so I decided to give it a shot. I made a light wheat version by adding white whole wheat flour. These rolls are really easy and don’t require too much hands on time. I enjoyed making them. It was a relaxing activity for a Sunday afternoon.

Weck rolls are traditionally served as “beef on weck” but I had mine with egg salad and some sweet gherkins. It was an interesting combination of textures, but I enjoyed the flavors.

 

Kimmelweck Rolls

Makes: 8 Rolls

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

Ingredients:

• 2-1/4 tsp. active dry yeast (1 envelope)
• 1 cup lukewarm water (95°F to 110°F)
• 2 tbsp. olive oil
• 1 tbsp. sugar
• 1/2 tbsp. salt
• 1 tsp. honey
• 2 large egg whites, 1 reserved for egg wash
• 1 cup white whole wheat flour
• 2 cups unbleached bread flour, extra for kneading
• 1 tbsp. water
• Coarse sea salt crystals and caraway seeds, for sprinkling

 

Directions:

Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes.

 

Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour.

 

Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.

 

Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour.

 

Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.

 

Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly.

Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with plastic wrap and set aside at room temperature for 30 minutes.

 

Preheat the oven to 425°F.

Combine the remaining egg white and the 1 tbsp. water in a small dish and blend.

Brush the rolls lightly with the egg white wash. Score the rolls with a lame or sharp knife by making 4 crescent-shaped slits that radiate out from the center.

 

Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water.

 

Bake for 5 minutes. Quickly open the oven door, spritz the rolls again with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.

 

These rolls definitely live up to their reputation of being hard and crusty. If you’re looking for a hard roll, this might just fit the bill.

 

This is a versatile dough. You can make Vienna Bread or salt and pepper sticks out of the same dough. I debated about whether to make the rolls or the bread sticks. I think this dough would be good for bread sticks. Maybe next time.

 

 

 

 

 

 

Happy Baking!

Cathy