Kummelweck Rolls

Name: Kummelweck Rolls
Prep time: 2 h 30 min
Cook time: 17 min
Total time: 2 h 47 min
Ingredients: 3/4 cup water; 1.5 tsp instant yeast; 1.5 tsp fine sugar; 1 tsp salt; 1.33 cup vital wheat gluten; 1.33 cup unbleached bread flour; 2 tbsp nonfat dry milk; 2 tbsp potato starch; 2 tbsp unsalted butter; 1 egg; to taste topping (caraway seeds, coarse salt, rye blend)

German-style rye herb rolls, topped with caraway seeds and coarse salt.

2h 47m

Easy

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Ingredients

water 3/4 cup

instant yeast 1.5 tsp

fine sugar 1.5 tsp

salt 1 tsp

vital wheat gluten 1.33 cup

unbleached bread flour 1.33 cup

nonfat dry milk 2 tbsp

potato starch 2 tbsp

unsalted butter 2 tbsp

egg 1

topping (caraway seeds, coarse salt, rye blend) to taste

Instructions

Mix and knead

In a large bowl, mix all ingredients (except the topping) to form a loose dough. Knead by hand or machine for 10 minutes. Let rest for 10 minutes, then knead for another 10 minutes until the dough is smooth and elastic.

First rise

Place the dough in a lightly oiled bowl and let it ferment for 1 hour. The dough will expand but may not fully double.

Divide and shape

Divide the dough into 6 portions of about 3.25 ounces each, and shape into smooth, flat rounds. Place on a baking sheet, cover, and let ferment for 1 hour until fully expanded.

Top and bake

Brush the dough surface with melted butter and sprinkle with the topping. Bake in a preheated 425°F oven for 15 to 18 minutes until golden brown. Remove and let cool.