Chef John's Kummelweck Rolls


  • 3 ¼ cups all-purpose flour, divided
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 2 ½ tablespoons vegetable oil, divided
  • 1large egg white
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon honey, or more to taste
  • 1large egg white
  • 2 teaspoons water
  • ½ teaspoon caraway seeds, or to taste
  • coarse sea salt to taste
  • Directions

  • Step 1

    Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.


  • Step 2

    Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.

  • Step 3

    Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.

  • Step 4

    Line a baking sheet with a silicone baking mat.

  • Step 5

    Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.

  • Step 6

    Preheat oven to 425 degrees F (220 degrees C).

  • Step 7

    Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.

  • Step 8

    Bake in the preheated oven until golden brown, 18 to 20 minutes.

  • Cook's Notes:

    I like to add about 80% of the flour called for and then continue adding small amounts as the dough kneads until I have the perfect texture. You want a soft, fairly sticky dough that pulls cleanly off the sides of the bowl.

    Get the recipe for Chef John’s Beef on Weck sandwiches.

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