Best 3 German Style Weck Rolls Recipes
**Weck Rolls: A Culinary Journey Through Bavaria's Beloved Bread**
In the heart of Bavaria, where culinary traditions run deep, lies a bread that embodies the region's rich heritage: the Weck roll. With its distinctive pretzel-like shape, golden-brown crust, and soft, chewy interior, this bread has captured the hearts and taste buds of Bavarians for generations. Join us on a delectable journey as we explore the world of Weck rolls, unraveling their history, significance, and the diverse recipes that bring them to life. From classic Weck rolls perfect for hearty sandwiches to sweet variations bursting with flavors, this article will guide you through the art of creating these Bavarian gems in your own kitchen. Let's embark on a culinary adventure that celebrates the timeless allure of Weck rolls, a bread that truly embodies the spirit of Bavarian cuisine.
**Recipes Included:**
* Traditional Weck Rolls: Discover the secrets behind crafting authentic Weck rolls from scratch, using a time-honored recipe passed down through generations.
* Sweet Weck Rolls: Indulge in a delightful twist on the classic Weck roll with this recipe that incorporates sweet ingredients like raisins, cinnamon, and sugar, resulting in a delectable treat.
* Weck Roll Sandwiches: Explore the endless possibilities of Weck roll sandwiches, showcasing both classic and creative fillings that transform these rolls into satisfying and flavorful meals.
* Weck Roll Appetizers: Elevate your next gathering with Weck roll-based appetizers, ranging from savory bites to elegant canapés that will impress your guests.
* Weck Roll Desserts: Discover the versatility of Weck rolls as a base for sweet creations, including delectable bread pudding, French toast, and even Weck roll doughnuts.
CHEF JOHN'S KUMMELWECK ROLLS
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
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
GERMAN-STYLE WECK ROLLS
Weck rolls are cousins to the Brotchen and Kaiser rolls but are prepared and shaped differently. They are traditionally topped with coarse salt, poppy seeds, caraway seeds or sesame seeds before being baked.
Provided by MARBALET
Categories Roll and Bun Recipes
Time 3h25m
Yield 16
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the shortening, salt and 3 cups flour; beat well for 2 minutes. Fold in egg whites. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch down, cover and let rise again until doubled, about 45 minutes.
- Deflate the dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces and form into rounds. Use a rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. Place rolls seam side down and 3 inches apart onto a well greased baking sheets. This helps the rolls to keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C) and place a shallow pan on the bottom shelf of the oven.
- In a small bowl, beat together the milk with the remaining egg white. Lightly brush the rolls with this egg wash. Place 1 cup of ice cubes in the heated pan in oven.
- Bake rolls immediately in preheated oven for 15 to 20 minutes, until golden brown. Move to wire racks to cool.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.5 g, Cholesterol 0.1 mg, Fat 1.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 306.8 mg, Sugar 0.9 g
GERMAN-STYLE WECK ROLLS
Weck rolls are cousins to the Brotchen and Kaiser rolls but are prepared and shaped differently. They are traditionally topped with coarse salt, poppy seeds, caraway seeds or sesame seeds before being baked.
Provided by MARBALET
Categories Roll and Bun Recipes
Time 3h25m
Yield 16
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the shortening, salt and 3 cups flour; beat well for 2 minutes. Fold in egg whites. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch down, cover and let rise again until doubled, about 45 minutes.
- Deflate the dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces and form into rounds. Use a rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. Place rolls seam side down and 3 inches apart onto a well greased baking sheets. This helps the rolls to keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C) and place a shallow pan on the bottom shelf of the oven.
- In a small bowl, beat together the milk with the remaining egg white. Lightly brush the rolls with this egg wash. Place 1 cup of ice cubes in the heated pan in oven.
- Bake rolls immediately in preheated oven for 15 to 20 minutes, until golden brown. Move to wire racks to cool.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.5 g, Cholesterol 0.1 mg, Fat 1.7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 306.8 mg, Sugar 0.9 g
Tips:
- Use fresh, high-quality ingredients.
- Make sure your yeast is active before using it.
- Knead the dough until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size.
- Punch down the dough and divide it into equal pieces.
- Shape the dough into rolls and place them on a greased baking sheet.
- Let the rolls rise again until they have doubled in size.
- Bake the rolls in a preheated oven until they are golden brown.
Conclusion:
German-style Weck rolls are a delicious and versatile bread that can be enjoyed on their own or used for sandwiches, burgers, and other dishes. With their soft and chewy texture and slightly sweet flavor, these rolls are sure to be a hit with your family and friends. So next time you're looking for a tasty and easy-to-make bread, give German-style Weck rolls a try!
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