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Kimmelweck Rolls

Kimmelweck Rolls

It’s the first Secret Recipe Club reveal day of the year! This month, I was assigned to Karen’s Kitchen Stories. Karen, a busy, working mom and grandma, has so many amazing recipes on her blog with beautiful pictures to go along with each one. I know that I say it every month, but I really, truly had a difficult time paring down what I wanted to make from her blog. While she has posted many delicious main dish, side dish, appetizer, and dessert recipes, her favorite thing to make is bread, which shows through her extensive list of recipes in her bread category. It’s no secret that we are big on carbs in this house, so I wanted to take advantage of all of the bread recipes that Karen had to offer. While searching, I came across this Kimmelweck Roll recipe. I’m from Buffalo, NY and Beef on Weck is about as Buffalo as you can get, next to wings, so I knew that this was the bread recipe that I had to make! I’m so glad I did! Of course, we could’t resist trying one hot out of the oven, which was so delicious! The flavor of these rolls are spot on for some of the best I’ve had around my city. They made for the perfect vehicle for a roast beef sandwich! Thanks for giving me a reason to try my hand at a hometown staple, Karen!! 

2 1/2 teaspoons Dry Active Yeast
1 cup Warm Water, divided (95-110 degrees F)
2 tablespoons Vegetable Oil
1 tablespoon Sugar
1 1/2 teaspoon Salt
1 teaspoon Barley Malt Syrup or Honey
2 Egg Whites, separated
3 to 3 1/4 cups Bread Flour
1 tablespoon Water
Coarse Sea Salt
Caraway Seeds

In a small bowl, stir together 1/4 cup of the warm water with the yeast and set aside for 5 minutes. Meanwhile, in the bowl of a stand mixer, stir together the remaining 3/4 cup water, oil, sugar, salt, honey/barley syrup, and one egg white. Add 1 1/2 cup of the flour along with the yeast mixture and combine with a wooden spoon. Add another 1 1/2 cup of the flour and mix to combine. Knead the dough with the dough hook for 5-7 minutes. The dough should be smooth, elastic, and tacky but not sticky. Add additional flour if the dough is too sticky. Form the dough into a ball and place it in an oiled bowl, cover with plastic wrap, and let rise for about 1 hour, until doubled. Punch the dough down, cover, and let it rise for 30 more minutes. Divide the dough into eight equal pieces. Roll each piece into a ball and slightly flatten. Place the pieces onto a parchment lined baking sheet, pray with oil and cover with plastic wrap. Allow the dough to rise for 30 more minutes. Meanwhile, preheat the oven to 425 degrees F. In a small bowl, whisk the remaining egg white with 1 tablespoon of water and brush over the rolls. Cut crescent shaped slits into the tops of the rolls and sprinkle them with the salt and caraway seeds. Mist the rolls with water and place them into the oven. Bake for 5 minutes, then quickly mist the rolls again. Continue to bake for an additional 20 minutes, or until browned. Cool on a wire rack before slicing. 

SOURCE: Karen’s Kitchen Stories


Reader Comments (16)

Yumm!! I adore homemade bread - those rolls look PERFECT for sandwiches!

January 26, 2015 | Unregistered CommenterRebekah @ Making Miracles

These rolls look delicious. Thanks for sharing.

LOVE Karen's blog - she is one of my main inspirations for bread baking these days, she is soooo talented!

you chose a great recipe, I remember seeing that on her site and mentally bookmarking it....

great post! Happy Reveal Day!

January 26, 2015 | Unregistered CommenterSallyBR

These rolls look delicious! I will definitely have to try them. Great pick!

January 26, 2015 | Unregistered CommenterTara

I'm so glad you liked them! You did a great job (better than I) in carving the tops. I'm doing the happy dance knowing that someone from Buffalo has given her stamp of approval!

January 26, 2015 | Unregistered CommenterKaren

These rolls look and sound delicious!! I love baking homemade bread. Happy Reveal Day!

January 26, 2015 | Unregistered CommenterEmily @ Life on Food

Those look fantastic and now I'm craving a roast beef sandwich! haha :)
Happy reveal day!

January 26, 2015 | Unregistered CommenterSarah E.

Yum! Those look delicious! I'm always impressed when people make year breads or buns and they turn out so well!

January 26, 2015 | Unregistered CommenterChristine

Delicious! I can almost smell the rolls~ Happy Reveal Day~ Lynn

These rolls look so great!! Homemade bread is the best!!

January 27, 2015 | Unregistered CommenterJess @ Flying on Jess Fuel

Karen has such brilliant bread recipes doesn't she! My mum lives just outside of Buffalo and they always order roast beef and weck rolls for big parties, I'll have to bookmark this for next time I'm there. Great pick this month!

January 27, 2015 | Unregistered CommenterJJ - 84thand3rd

Great choice, and lucky you - I had Karen's fabulous blog for my assignment a couple of months ago. I found it so hard to choose what to make from so many amazing bread recipes, but these were as great pick. I'm still eager to have a go at making one of Karen's sourdough breads.

January 27, 2015 | Unregistered CommenterCouscous & Consciousness

I can just picture thinly sliced roast beef, topped with a little horseradish nestled inside this roll ... YUM! Great SRC choice!

January 27, 2015 | Unregistered Commenterdena

Oh, these rolls look SO good! I love any sort of homemade bread + I know I'd love these. Great choice for the SRC!

January 28, 2015 | Unregistered CommenterAmy @ Fearless Homemaker

You cant beat homemade bread, it's loads better then store bought. Your rolls look like they turned out perfectly.

January 30, 2015 | Unregistered CommenterApril

I'm slowly getting into the homemade bread scene. These sounds great!

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