← All recipes

Kimelweck Rolls

Kimelweck Rolls — a community recipe on Potlikkr.

Ingredients

• 2.5 tsp Active Dry Yeast
• 1.0 cup Lukewarm Water
• 2.0 tbsp Vegetable Oil
• 1.0 tbsp Sugar

+ 4 more ingredients — sign up free to see them all.

Method (preview)

1. 1

   What exactly is a Kimelweck Roll? It's a hard roll, more specifically a crusty kaiser roll, sprinkled with caraway and coarse salt instead of the more familiar poppy seed topping. Shape the dough into a loaf to bake Vienna bread or shape it into thin ropes for salt and pepper sticks, a great snack in lieu or pretzels.

2. 2

   I still remember my first taste of "beef on weck." It was lunchtime in a very crowded Buffalo, New York, tavern. As instructed by a local, I ordered the specialty of the house: a stein of beer on tap and beef on weck with hot horseradish. I watched the carver shave fine slices of rare roasted beef from an enormous steamship round, pile it onto the bottom of a kimelweck roll, and spoon with beef juices that soaked into the soft insides of the roll. At the table, I applied horseradish and covered my sandwich with the top of the hard-crusted roll, which was amply sprinkled with coarse salt and caraway seeds. It was love at first bite. Kaufman's is the biggest of the bakeries in Buffalo that still make kimelweck rolls. The owner, Jay Freedman, can personally recall at least forty years of baking "wecks" for the hardy beef on weck lunch so favored by generations of the town's German and Polish communities. It's never faded as a lunchtime tradition.