Recipe: Kimmelwick Rolls

Hi Martha;
This recipe is from the Village Bakery site.
You'll need caraway seeds and coarse salt to blend for topping the rolls before baking. Note: it's a good idea to crush the salt with a rolling pin a bit.

German-Style Kummelwick Rolls

8 large or 12 regular-size
350F oven approx. 25 min.

Make a Sponge :(for good flavor)
Mix these ingredients in a glass bowl:

1 c. warm water
1 3/4 c. bread flour
1 1/4 tsp. SAF instant yeast ( or 1 1/2 tsp.active dry)

Stir together; let sit on counter,covered , 1 1/2 hrs.
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Uncover sponge and begin to add these ingredients:
1 T. sugar
1 1/2 tsp. salt
1 1/2 c. bread flour
1/3 c.warm water
1 tsp. SAF instant yeast (or 1 tsp. active dry)

Adjust dough consistency as needed; depending on your kitchen, etc. add flour or liquid,if necessary.Don't make a stiff dough, however. Must be pliable.

This can be mixed in the machine dough cycle, or in your stand mixer & hook. If using the stand mixer, do NOT mix past #2 speed for Kitchen Aid, or low speed for another brand. Knead only 5-8 min.maximum. Then remove to nonstick sprayed ziploc*to rise.

If machine kneading, don't let it rise in the machine.
Take dough out, place in nonstick sprayed ziploc and let rise to double volume.
***
Using the Ziploc bag rising method is easy, neat, quick. Feel free to use a greased bowl, if you wish.

When dough has doubled in volume, remove to a lightly floured board:

Divide equally into 8 or 12 portions for generous size rolls. Let these portions "rest" for 15 min.
Then gently form round shapes, make tiny slash marks in traditional curved marking, or leave plain.

Brush with a beaten eggwhite (frothy) and sprinkle with blended coarse salt & caraway seed. Let rise to double and bake in preheated oven 350F approx. 25 min.
Remove to rack to cool.

Slice with serrated knife, open and fill with hot,very thinly-sliced roast beef AND the juice. This is the "Traditional Beef on Wick" famous in the Buffalo area.