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Beef on Weck, Part 1: Kummelweck Roll Recipe

Recipe by: Chef John

"Welcome to 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 roll. The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York."

Directions
Ingredients
Nutrition

Directions

Prep30 m
Cook20 m
Ready In2 h 20 m

1Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
2Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
3Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
4Line a baking sheet with a silicone baking mat.
5Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
6Preheat oven to 425 degrees F (220 degrees C).
7Whisk 1 egg white and 2 teaspoons 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.
8Bake in the preheated oven until golden brown, 18 to 20 minutes.

Footnotes

Cook's Note:
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 cleanly off the sides of the bowl.

Ingredients