Kimmelweck Rolls
Experience the irresistible charm of homemade Kimmelweck Rolls, a classic specialty from Western New York that boasts the perfect combination of soft, fluffy texture and savory, salted crust. These artisan rolls are enriched with butter for a tender crumb, brushed with an egg wash for a golden sheen, and topped with a distinctive sprinkling of caraway seeds and coarse salt—signature elements that make them truly unique. Perfect for crafting an authentic beef on weck sandwich or served alongside soups and stews, these rolls are a delicious addition to any meal. With straightforward instructions, this recipe is beginner-friendly yet delivers bakery-quality results right from your own kitchen. Bring the flavors of tradition to your table in just 2 hours, perfect for any occasion!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Granulated sugar
- 2 teaspoons Salt
- 1.5 cups Warm water (100°F–110°F)
- 2 tablespoons Unsalted butter (softened)
- 1 large Egg white
- 2 teaspoons Caraway seeds
- 1 tablespoon Coarse salt (like kosher or pretzel salt)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, until the mixture is frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Add the yeast mixture and softened butter to the flour mixture. Stir until a shaggy dough forms.
Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball and place them on a parchment-lined baking sheet, spaced evenly apart.
Cover the rolls with a clean towel and let them rise for 30 minutes, or until puffed up.
Preheat the oven to 425°F (220°C).
In a small bowl, whisk the egg white with 1 tablespoon of water. Brush the egg wash over the tops of the rolls.
Sprinkle each roll with caraway seeds and coarse salt.
Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove the rolls from the oven and let them cool on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 10611 mg | 461% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 9.7 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 109 mg | 8% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
