Kummelweck Rolls

Title:
Kummelweck Rolls

Yield:
16 Servings

Categories:
Bread,
Rolls




Ingredients:





     5 c  Flour, divided


     2 tb Sugar


     2 ts Salt


     1 pk Active dry yeast


     3 tb Margarine, softened


 1 1/2 c  Water, 120-130 degrees f


     1    Egg white, room temp


          Melted butter


     2 ts Kosher salt, or to taste


     2 ts Caraway seeds, or to taste






 Recipe by: Janice Okun (Buffalo News) Combine 1 1/3 C. flour, sugar, salt


 and yeast in a large bowl. Mix thoroughly. Add margarine. Gradually add hot


 water, mixing as your go, then beat 2 minutes at medium speed, scraping


 bowl occasionally. Add egg white and another cup of flour (enough to make
a


 thick batter.) Beat at high speed 2 minutes, scraping bowl occasionally.


 Stir in enough additional flour to make a soft dough. Turn out onto a


 lightly floured board. Knead until smooth and elastic, 8-10 minutes. Place


 in greased bowl and turn to grease top. Cover and let rise in warm place


 until double in bulk, about 45 minutes. Punch down dough and turn onto


 floured board. Knead gently for a minute or two. Divide doiugh into 16


 pieces. Form pieces into balls. Let them stand, covered, on the board for


 15 minutes. Swab a small amount of melted butter on top of each round.


 Using a 1/2 in. dowel or the handle of a wooden spoon, press across middle


 of each round firmly, almost to the board. Then make another crease at


 right angles to first crease, forming 4 equal segments. Dough, where


 pressed in center, will now be thin enoght to almost see through. Gently


 squeeze each creased roll back together with hands. Place, buttered-surface


 down, on greased baking sheet. Repeat with each roll. Cover rolls and let


 rise in warm place until double in size, about 35 minutes. Mix coarse salt


 with caraway seeds. Rub through fingers to combine flavors. Turn each risen


 roll face up. With a pastry brush, lightly brush top of each roll with


 water, then sprinkle with caraway-salt mixture. Place pan containing 1/2


 inch water on bottom rack of oven. Place rolls on rack above. Bake in a


 preheated 375 degree oven 25 to 30 minutes. Open oven door carefully; the


 steam is hot. Cool rolls on racks, then store in as dry a place as you can


 find. Do not store in refrigerator.


 


 Posted to MC-Recipe Digest V1 #525 by Nancy Berry 
on


 Mar 19, 1997