Kummelweck Rolls Recipe

Kummelweck Rolls Recipe

Ingredients:

For the Dough:
3/4 c of water
1-1/2 tsps of yeast (instant)
1-1/2 tsps of sugar (granulated)
1 tsp of salt
1-1/3 c of flour (gluten)
1-1/3 c of flour (bread, unbleached)
2 Tbsps of nonfat milk (dry)
2 Tbsps of potato flour (or potato starch)
2 Tbsps of butter (unsalted)
1 pc of egg

For the Topping:
(of equal parts)
Caraway seeds
Coarse salt
Pumpernickel

Instructions:

Combine water, yeast, sugar, salt, flours, butter, milk, and egg inside large bowl; mix thoroughly, making dough shaggy. Knead dough for ten mins and let it rest, at about ten mins. Knead again for another ten mins till supple and smooth.

Place dough onto a buttered bowl. Let it rest, at about an hour till puffy. Divide into 6 pieces. Shape into rounds (almost flattened) then arrange on cooking sheet then cover with cloth. Let it rise, about an hour till puffy and good.

Brush (melted) butter on top and lightly sprinkle any preferred topping and bake inside preheated oven (425 degrees F) for 15-18 mins or till golden. take out from oven then let them cool. Serve at once.

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