Giant weck rolls for beef sandwiches

1 Servings

Ingredients

Quantity Ingredient
2 packs Dry yeast
1½ cup Tepid potato water (water from boiling potatoes)
2 teaspoons Sugar
1 cup Mashed potatoes
1 cup Milk
8 tablespoons Butter, melted (one stick)
2 teaspoons Salt
2 tablespoons Caraway seeds
7 cups Flour (up to 8)
1 Egg white, beaten with:
1 tablespoon Water
Coarse salt
Caraway seeds for sprinkling on top

Directions

Here's the kimmelweck ("weck") recipe, from "Real American Food" by the Sterns.

Mix yeast with ½ C of the potato water and sugar.

Combine mashed potatoes, remaining C of potato water, milk, butter, salt, and caraway seeds. When yeast mixture is foamy, stir it in. Add 7 C of the flour, cup by cup, stirring until dough comes away from bowl. Turn out onto a floured board and let rest while you clean and butter bowl.

Knead dough 10 minutes, adding flour if necessary to create a smooth dough.

Return to bowl and roll dough around to coat it with butter. Cover and let rise in a warm place until double in bulk, about 2 hours.

Punch down dough, knead again 1-2 minutes. Roll out and divide into 12 pieces. Form each piece into a smooth ball. Then flatten ball slightly so that it's roll-shaped. Set 2 inches appart on lightly greased cookie sheet.

Cover loosely with towel and let rise until double in bulk, less than 1 hour.

Preheat over to 375 deg. Brush rolls with egg white mixture and sprinkle with desired amount of coarse salt [it should be a lot of salt, not just a few grains] and caraway seeds. Bake 15 minutes. Reduce heat to 325 deg and bake 15-20 minutes more, until rolls are medium brown. Remove from oven and cool on rack.

Posted to MC-Recipe Digest V1 #524 by dsr@... on Mar 19, 97

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