Kummelweck

By • April 6, 2010 • 2 Comments

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Author Notes: Kummelweck (or just plain Weck) is a kaiser-type roll pretty much only found in Western NY, where it is eaten exclusively in the form of Beef on Weck - thick-sliced roast beef slathered with horseradish on a weck topped with salt and caraway seeds. I first had this at my grandma's memorial service in Cassadaga, NY and embarrassingly found that I could not pull myself away from the buffet table as I consumed sandwich after wecky sandwich. I've got the buns down pretty well, now all I need is a good roast beef recipe (if you have suggestions, please let me know!)! - solmsteasolmstea

Food52 Review: My Buffalo-born boyfriend was ecstatic to see Kummelweck bread featured. After raving about the beloved Beef on 'Weck, we wondered if this recipe would live up to the memories. Success! Not only is this recipe easy to follow, but we had fresh bread in about 1 1/2 hours. Kummelweck is known for the salt-crusted top (delicious) along with the caraway seeds, which are commonly known for flavoring rye bread. The butter and egg make this bread almost biscuit-like. Salty biscuits from heaven. We served with roast beef and made a toast to Buffalo, NY. - CatherineJagersThe Editors

Serves 6 big rolls or 10 smaller

  • 4-5 cups All-purpose or bread flour
  • 2 teaspoons salt
  • 2 tablespoons Mild-flavored oil
  • 1 tablespoon Softened butter
  • 1 Egg white
  • 2 tablespoons Granulated sugar
  • 1 packet Active dry yeast
  • 1.5 cups Hot water
  • Some extra melted butter to brush on top
  • Some Flaky sea salt (to taste)
  • Some Caraway seeds (to taste)
  1. Mix 1.5 cups of the flour, the sugar, the salt, and the yeast. Add the oil and butter until well incorporated. Then slowly add the hot water, mixing until the batter is smooth.
  2. Mix in the egg white and enough dough to make a soft, shaggy dough. Knead until smooth, elastic, and well-incorporated.
  3. Place the dough in a lightly oiled bowl and let rise for about an hour in a warm place. It's done when you can press on the top of the dough and it doesn't spring back.
  4. Form the dough into equal pieces and form into rounds on a lightly floured surface. Let rest, covered, for 30 minutes or until the buns have about doubled in size. Preheat the oven to 400 F.
  5. Brush the top of the rolls with melted butter and lightly press on some of the salt and caraway seeds.
  6. Bake 15 - 20 minutes or until golden brown. It can help to spray water into the oven once in a while. Transfer the buns to a wire rack to cool.
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Tags: barbecue, roast, Sandwiches

Comments (2) Questions (0)

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about 1 year ago Zanne

Followed the recipe exactly as written...and it didn't turn out right. Even baked them a couple minutes longer, and they were still raw in the middle. Should have trusted my gut instead. Makes me wonder if the submitter even tested this.

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10 months ago solmstea

Strange, it worked out for me (second picture) as well as another reviewer (first picture). Maybe you didn't cook them long enough or have different environmental conditions than I did in Southern California?