Chef John's Kummelweck Rolls

4.8
(36)
33 Reviews
12 Photos

These kummelweck rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for western New York's "beef on weck" sandwiches.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on December 2, 2023
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Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 30 mins
Servings:
12
Yield:
12 rolls
Jump to Nutrition Facts

Ingredients

Dough:

  • 3 ¼ cups all-purpose flour, divided

  • 1 cup warm water (105 degrees F/41 degrees C)

  • 1 (.25 ounce) package active dry yeast

  • 2 ½ tablespoons vegetable oil, divided

  • 1 large egg white

  • 1 tablespoon sugar

  • 1 ½ teaspoons salt

  • 1 teaspoon honey, or more to taste

Topping:

  • 1 large egg white

  • 2 teaspoons water

  • ½ teaspoon caraway seeds, or to taste

  • coarse sea salt to taste

Directions

  1. Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.

  2. Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.

  3. Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.

  4. Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.

  5. Line a baking sheet with a silicone baking mat.

  6. Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.

  7. Preheat the oven to 425 degrees F (220 degrees C).

  8. Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.

  9. Bake in the preheated oven until golden brown, 18 to 20 minutes.

Chef's Notes

I like to add about 80% of the remaining flour called for in Step 3, 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 cleanly off the sides of the bowl.

Get my recipe for Chef John's Beef on Weck sandwiches.

Nutrition Facts (per serving)

159 Calories
3g Fat
28g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 159
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 328mg 14%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g 9%
Calcium 7mg 1%
Iron 2mg 11%
Potassium 59mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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