Side Pannel
Kummelweck Rolls
Ingredients List
- 5 c Flour, divided
- 2 tb Sugar
- 2 ts Salt
- 1 pk Active dry yeast
- 3 tb Margarine, softened
- 1 1/2 c Water, 120-130 degrees f
- 1 Egg white, room temp
- Melted butter
- 2 ts Kosher salt, or to taste
- 2 ts Caraway seeds, or to taste
Directions
Recipe by: Janice Okun (Buffalo News) Combine 1 1/3 C. flour, sugar, salt
and yeast in a large bowl. Mix thoroughly. Add margarine. Gradually add hot
water, mixing as your go, then beat 2 minutes at medium speed, scraping
bowl occasionally. Add egg white and another cup of flour (enough to make a
thick batter.) Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto a
lightly floured board. Knead until smooth and elastic, 8-10 minutes. Place
in greased bowl and turn to grease top. Cover and let rise in warm place
until double in bulk, about 45 minutes. Punch down dough and turn onto
floured board. Knead gently for a minute or two. Divide doiugh into 16
pieces. Form pieces into balls. Let them stand, covered, on the board for
15 minutes. Swab a small amount of melted butter on top of each round.
Using a 1/2 in. dowel or the handle of a wooden spoon, press across middle
of each round firmly, almost to the board. Then make another crease at
right angles to first crease, forming 4 equal segments. Dough, where
pressed in center, will now be thin enoght to almost see through. Gently
squeeze each creased roll back together with hands. Place, buttered-surface
down, on greased baking sheet. Repeat with each roll. Cover rolls and let
rise in warm place until double in size, about 35 minutes. Mix coarse salt
with caraway seeds. Rub through fingers to combine flavors. Turn each risen
roll face up. With a pastry brush, lightly brush top of each roll with
water, then sprinkle with caraway-salt mixture. Place pan containing 1/2
inch water on bottom rack of oven. Place rolls on rack above. Bake in a
preheated 375 degree oven 25 to 30 minutes. Open oven door carefully; the
steam is hot. Cool rolls on racks, then store in as dry a place as you can
find. Do not store in refrigerator.
and yeast in a large bowl. Mix thoroughly. Add margarine. Gradually add hot
water, mixing as your go, then beat 2 minutes at medium speed, scraping
bowl occasionally. Add egg white and another cup of flour (enough to make a
thick batter.) Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto a
lightly floured board. Knead until smooth and elastic, 8-10 minutes. Place
in greased bowl and turn to grease top. Cover and let rise in warm place
until double in bulk, about 45 minutes. Punch down dough and turn onto
floured board. Knead gently for a minute or two. Divide doiugh into 16
pieces. Form pieces into balls. Let them stand, covered, on the board for
15 minutes. Swab a small amount of melted butter on top of each round.
Using a 1/2 in. dowel or the handle of a wooden spoon, press across middle
of each round firmly, almost to the board. Then make another crease at
right angles to first crease, forming 4 equal segments. Dough, where
pressed in center, will now be thin enoght to almost see through. Gently
squeeze each creased roll back together with hands. Place, buttered-surface
down, on greased baking sheet. Repeat with each roll. Cover rolls and let
rise in warm place until double in size, about 35 minutes. Mix coarse salt
with caraway seeds. Rub through fingers to combine flavors. Turn each risen
roll face up. With a pastry brush, lightly brush top of each roll with
water, then sprinkle with caraway-salt mixture. Place pan containing 1/2
inch water on bottom rack of oven. Place rolls on rack above. Bake in a
preheated 375 degree oven 25 to 30 minutes. Open oven door carefully; the
steam is hot. Cool rolls on racks, then store in as dry a place as you can
find. Do not store in refrigerator.
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