4 1/2 c Flour (up to 5-1/2)
2 tb Sugar
2 ts Salt
1 pk Active dry yeast
3 tb Margarine, softened
1 1/2 c Hot tap water
1 Egg white, room temperature
Coarse salt (kosher salt)
I lived for about a year in Buffalo and especially enjoyed "Beef on Weck",
the other specialty of the city. Hot roast beef au jus is served on
Kummelweck rolls, often with prepared horseradish as a condiment. A Prodigy
member kindly answered my posted request for the recipe several years ago.
I admit that I haven't yet tried this recipe, but I will someday!
KUMMELWECK ROLLS Source: Prodigy Food BB TIME: 01/29 7:32 PM FROM: MARILYN
SULTAR (FJVS25A) SUBJECT: BUFF.SUPERBOWL PARTY
Mix thoroughly 1 1/3 CUP FLOUR, SUGAR, SALT and undissolved YEAST in a
large bowl. Add MARGARINE and gradually add HOT WATER. Beat 2 minutes at
medium speed of electric mixer. Scrape sides of bowl when necessary. Add
EGG WHITE and 1 CUP more FLOUR. Beat on high speed 2 minutes longer. Stir
in additional FLOUR, enough to make a soft dough. On a lightly floured
board, knead dough until smooth and elastic, about 10 minutes. Place in
greased bowl, turning to grease the top. Cover bowl and let dough rise in
warm place free of drafts until double in bulk, about 45 minutes. Punch
down dough; turn onto a floured board and knead gently for a minute or two.
Break dough into 2" pieces; roll into balls.
Leave balls of dough resting on floured board for 15 minutes. With a pastry
brush, paint a small amount of melted butter on each roll. Use the handle
of a wooden spoon to make an "x" on the top of each roll. Press each roll
between your hands to flatten somewhat and place face down on a greased
cookie sheet. Cover and let rise again until double, about 35 minutes.
Combine coarse salt with caraway seed in small bowl, proportion according
to taste. (In Buffalo the salt taste seems predominant--to me at least!)
Rub with fingers to combine flavors. Turn rolls face up, brush with water
and sprinkle with caraway seed/salt mixture. Bake on cookie sheet at 375
degrees for 30 minutes. Yields 1 1/2 doz. rolls. Posted to MC-Recipe Digest
V1 #524 by firstname.lastname@example.org on Mar 19, 97