My husband is from Buffalo, and beef on 'weck is my favorite treat when we go to visit the folks in West New York. Enjoy!
1 package dry yeast
3/4 cup 110 degree potato water (save water when you boil potatoes)
1 tsp. sugar
1/2 cup mashed potatoes
1/2 cup milk
4 Tbsp. butter, melted
1 tsp. salt
1 Tbsp. caraway seeds
3 1/2 to 4 cups flour
1 egg white, beaten with 1 Tbsp. water
Coarse salt to taste
Caraway seeds to taste
Mix yeast with 1/4 cup of potato water and sugar.
In large bowl, combine remaining potato water, mashed potatoes, milk, butter, salt and caraway seeds. When yeast is foamy, stir it in.
Add 3 1/2 cups of flour, cup by cup, stirring until dough pulls away from bowl. Turn out on floured board and let rest while you clean and butter bowl.
Knead dough 8 to 10 minutes, adding flour if necessary to create a smooth dough. Return to bowl, cover and let rise until double in bulk, about 2 hours.
Punch down dough, knead again 2 minutes. Roll out and divide into 6 to 8 pieces (depending on how large you wnt the rolls). Roll each piece into a ball, then press it gently into a bun shape on a lightly greased cookie sheet, keeping roos 2 inches apart. Cover loosely and let rise for 1 hour.
Preheat oven to 375 degrees. Brush rolls with egg-white mixture and sprinkle with caraway seeds and salt to taste. Bake 15 minutes. Lower heat to 325 degrees. Bake 15 to 20 minutes more, until rolls are medium brown. Remove from oven and cool on rack.