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Chef John's Kummelweck Rolls
Chef John's Kummelweck Rolls
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
150 minutes
Chef John's honey-kissed kummelweck rolls, sprinkled with salted caraway seeds, perfect for both snacking and sandwich-making!
Ingredients:
  • 3.25 cups all-purpose flour, divided
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 2.5 tablespoons vegetable oil, divided
  • 1 large egg white
  • 1 tablespoon sugar
  • 1.5 teaspoons salt
  • 1 teaspoon honey, or more to taste
  • 2 teaspoons water
  • 0.5 teaspoon caraway seeds, or to taste
  • coarse sea salt to taste
Instructions:
  • Prepare the dough by combining 1/2 cup of flour, warm water, and yeast in the bowl of a stand mixer. Allow the mixture to rest until it becomes foamy, approximately 10 to 15 minutes.
  • Combine 2 tablespoons of oil, egg white, sugar, salt, and honey in a bowl, then whisk until silky smooth.
  • Swap the mixer attachment to the dough hook. Slowly incorporate the rest of the flour into the yeast mixture while the mixer is on; knead until a soft, sticky dough forms, for 3 to 4 minutes.
  • Add the remaining vegetable oil to the mixer bowl and swirl the dough around to coat. Cover the bowl and allow the dough to rise until doubled in size, approximately 1 to 2 hours.
  • Prepare the baking sheet with a silicone baking mat.
  • Transfer dough onto a lightly floured surface and shape into a rectangle. Cut into 12 pieces and roll each into a ball. Space rolls 2 inches apart on baking sheet. Cover and allow to rise until doubled, approximately 30 minutes.
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Prepare the topping by whisking together egg white and water in a small bowl. Using kitchen shears, make an "X" on the top of each roll. Brush the rolls with the egg white mixture and sprinkle with caraway seeds and salt.
  • Bake in the preheated oven until beautifully golden brown, about 18 to 20 minutes.

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