Sourdough Surprises: Kimmelweck
Rolls
I'm a rare breed –
the native Floridian. On the other hand, I'm the only one of my
immediate family who is – my parents hail from western New York,
not far from Buffalo. And while good Buffalo-style chicken wings are
easy enough to find, my family longs for another, lesser-known
regional specialty: Beef on Weck. The filling is simply roast beef
with au jus and horseradish, but the magic is in the roll: coarse
salt and (usually) caraway seeds. So when Sourdough Surprises picked
sandwich rolls for the May challenge, I knew just what I wanted to
make.
I did select a
sandwich roll recipe that included yeast, expecting Florida summer to
make bread baking difficult and this being a challenge I would have
to do last minute. (Which is also why this post is late!)
My recipe:
Sourdough
Kimmelweck Rolls
Adapted from RedStar Yeast
Makes 8 rolls
Ingredients
1 packet active yeast
4 cups flour, divided
1 1/2 teaspoons salt
1 tablespoon sugar
3/4 cup water
1 tablespoon vegetable oil
1 cup sourdough starter
1 egg, room temperature
1 packet active yeast
4 cups flour, divided
1 1/2 teaspoons salt
1 tablespoon sugar
3/4 cup water
1 tablespoon vegetable oil
1 cup sourdough starter
1 egg, room temperature
1 tblsp butter,
melted
Coarse
saltDirections
Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130ºF.
Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until doubled.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentations remains after touching. With sharp knife, make an “X” on the top of each roll. Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.
Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130ºF.
Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until doubled.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 8 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentations remains after touching. With sharp knife, make an “X” on the top of each roll. Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.
Brush with melted butter and sprinkle
with salt before serving
Not being a fan of beef, I opted for
some deli chicken instead:
They weren't the most authentic
kimmelweck rolls I've ever had, but they were close enough. And they
were good. While maybe not a kimmelweck replacement, this is
definitely a recipe for the back burner.
And maybe I should try sourdough
battered chicken wings next...
Check out our other awesome rolls!
