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
CHEF JOHN'S BEEF ON WECK SANDWICHES
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 Beef Sandwiches
Time 30m
Yield 4
Number Of Ingredients 8
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
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