KUMMELWECK ROLLS
Source: Prodigy Food BB

4 1/2-51/2 cups flour
2 tbsp sugar
2 tsp salt
1 pkg active dry yeast
3 tbsp margarine, softened
1-1/2 c hot tap water
1 egg white, room temperature
water
coarse salt (kosher salt)
caraway seeds

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 a 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.