Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

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Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the “Beef on Weck.” This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck.

 
 
 
Ingredients for 12 Kummelweck Rolls:
1 envelope active dry yeast (2 1/4 tsp)
1 cup warm water (105 F.)
2 tbsp vegetable oil
1 tbsp sugar
1 1/2 tsp salt
1 large egg white
1 generous tsp honey
*3 1/4 cups all-purpose flour total (use 1/2 cup with yeast and water to start recipe)
 
* I mentioned a dough tip during the video, and that has to do with not adding all the flour at once. I like to add about 80% of the flour called for, and then continue adding small amounts as the dough kneads, until I have the perfect texture.  You want a soft, fairly sticky dough that pulls off the sides of the bowl clean.
 
For the topping:
1 large egg white beaten with 2 tsp water
coarse grain sea salt
caraway seed
 
– Bake at 425 F. for 18-20 minutes

Source recipe: https://foodwishes.blogspot.com/

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