Best 3 Chef Johns Kummelweck Rolls Recipes

**Kummelweck Rolls: A Taste of Buffalo's Culinary Heritage**

Originating from the streets of Buffalo, New York, kummelweck rolls have become an iconic symbol of the city's culinary heritage. These distinctive rolls are known for their soft, chewy texture, topped with a generous sprinkling of caraway seeds and a layer of salt. Kummelweck rolls are traditionally served as a vessel for roast beef on weck sandwiches, a beloved local delicacy that combines the savory flavors of roast beef with horseradish, a dollop of spicy horseradish sauce, and the unique flavor profile of the kummelweck roll. This article presents two delectable recipes: one for creating the classic kummelweck rolls from scratch, using simple ingredients and a step-by-step guide, and another for a mouthwatering roast beef on weck sandwich, complete with a homemade horseradish sauce. Whether you're a seasoned baker or a culinary novice, these recipes will guide you in crafting an authentic taste of Buffalo's culinary tradition, perfect for your next gathering or as a special treat for your family and friends.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S KUMMELWECK ROLLS

Chef John's Kummelweck Rolls image

These rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for Western New York's Beef on Weck sandwiches.

Provided by Chef John

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h20m

Yield 12

Number Of Ingredients 12

Ingredients

3 ¼ cups all-purpose flour, divided
1 cup warm water (105 degrees F/41 degrees C)
1 (.25 ounce) package active dry yeast
2 ½ tablespoons vegetable oil, divided
1 large egg white
1 tablespoon sugar
1 ½ teaspoons salt
1 teaspoon honey, or more to taste
1 large egg white
2 teaspoons water
½ teaspoon caraway seeds, or to taste
coarse sea salt to taste

Steps:

Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
Line a baking sheet with a silicone baking mat.
Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Whisk 1 egg white and 2 teaspoons 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.
Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 27.7 g, Fat 3.2 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 328.2 mg, Sugar 1.7 g

CHEF JOHN'S BEEF ON WECK SANDWICHES

Chef John's Beef on Weck Sandwiches image

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Provided by Chef John

Categories Main Dish Recipes Sandwich Recipes Beef

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Steps:

Season beef with salt and black pepper.
Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

BEEF ON WECK

Beef on Weck image

An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.

Provided by Stef

Categories Main Dish Recipes Sandwich Recipes Beef

Time 20m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups prepared au jus sauce
2 pounds thinly sliced roast beef
6 Kaiser rolls, split
2 teaspoons kosher salt
2 teaspoons caraway seeds
¼ cup prepared horseradish

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 27.6 g, Cholesterol 72.8 mg, Fat 6.8 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 2.3 g, Sodium 2479.3 mg, Sugar 2.1 g

Tips:

Make sure all ingredients are at room temperature before you start. This will help the dough come together more easily.
Use a stand mixer fitted with a dough hook to make the dough. This will make the process much easier.
Knead the dough for at least 5 minutes, or until it is smooth and elastic. This will help develop the gluten in the dough, which will give the rolls their chewy texture.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to work and produce carbon dioxide gas, which will cause the dough to rise.
Shape the dough into rolls and place them on a greased baking sheet. Let the rolls rise for another 30 minutes, or until they have doubled in size.
Bake the rolls in a preheated oven at 375 degrees Fahrenheit for 25-30 minutes, or until they are golden brown.
Serve the rolls warm or at room temperature with your favorite toppings, such as roast beef, cheese, and horseradish sauce.

Conclusion:

Chef John's Kummelweck Rolls are a delicious and easy-to-make bread that is perfect for any occasion. They are soft and chewy on the inside with a crispy crust on the outside. The caraway seeds add a unique flavor that makes these rolls stand out from the rest. Whether you are serving them as a side dish or as a main course, these rolls are sure to be a hit.