Chef John's Kummelweck Rolls
Description
Chef John's kummelweck rolls are sweet and fragrant with a touch of honey and a salted caraway seed topping. Eat them as-is or use for beef sandwiches.
Ingredients
•
3 1/4 cups all-purpose flour, divided
•
1 cup warm water (105 degrees F/41 degrees C)
•
1 (1/4 ounce) package active dry yeast
•
2 1/2 tablespoons vegetable oil, divided
•
1 large egg white
•
1 tablespoon sugar
•
1 1/2 teaspoons salt
•
1 teaspoon honey, or more to taste
•
1 large egg white
•
2 teaspoons water
•
1/2 teaspoon caraway seeds, or to taste
•
coarse sea salt to taste
Directions
1
Make the dough: Whisk 1/2 cup flour with warm water and yeast in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
2
Stir in 2 tablespoons oil, egg white, sugar, salt, and honey; whisk until smooth.
3
Change the mixer attachment to the dough hook. Gradually add remaining flour to yeast mixture with the mixer running; knead until a soft, sticky dough forms, 3 to 4 minutes.
4
Drizzle remaining vegetable oil into the mixer bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
5
Line a baking sheet with a silicone baking mat.
6
Turn dough out onto a lightly floured work surface; flatten and press into a rectangle. Cut into 12 pieces and form each piece into a roll. Place rolls 2 inches apart onto the prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
7
Preheat the oven to 425 degrees F (220 degrees C).
8
Make the topping: Whisk egg white and water together in a small bowl. Use kitchen shears to cut an "X" at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
9
Bake in the preheated oven until golden brown, 18 to 20 minutes.