BEEF ON WECK
Beef on Weck is all about the kimmelweck roll! Make the salt- and caraway-encrusted hard roll from scratch!
Provided by Jennifer Morrisey
Time 15m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough.
- Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it's smooth and supple.
- Place the dough in a lightly greased bowl, cover the bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
- Divide the dough into six 3 1/4-ounce (92g) pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.
- While the rolls are rising, preheat the oven to 425°F.
- Brush the rolls with the beaten egg white, and sprinkle lightly (or not) with the topping. Bake them for 15 to 18 minutes, or until they're golden brown.
- Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely. Freeze for up to 1 month.
- TO MAKE A BEEF ON WECK SANDWICH
- Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time.
- Carefully dip the top bun in the au jus. Not a dunk or anything, just enough to moisten the part that will come into contact with the roast beef.
- Pile the beef on the bottom bun, slightly higher than you think you should. Beef on Weck is all about go big or go home.
- Serve the sliced beef on the rolls with the au jus and horseradish on the side.
BEEF ON WECK
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
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
NEW YORK ROAST BEEF ON WECK ROLLS
This sandwich originated in Buffalo, New York. It's thinly sliced roast beef served on a Kimmelweck Roll, with the name weck specifying the type of bread. This easy version transforms a kaiser roll into the salty, caraway seeded weck roll. A good deli roast beef sliced thin will work. Prepared horseradish is served along side.
Provided by Susie D.
Categories Sandwiches
Time 20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 300 degrees. Brush tops of rolls with beaten egg white. Sprinkle each roll evenly with salt and caraway seeds. Bake in oven about 10 minutes or until rolls are toasted.
- 2. Meanwhile heat the au jus in a small sauce pan. Add the roast beef to the pan and let it warm.
- 3. Use tongs to divide the beef among the rolls. Serve the horseradish and remaining au jus alongside. Some pre-dip the top roll in au jus and spread the horseradish before serving.
KUMMELWECK ROLLS OR VIENNA BREAD
What exactly is a Kimmelweck Roll? It's a hard roll, more specifically a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of the more familiar poppy seed topping. In the Buffalo, NY area this roll is topped with thinly sliced rare roast beef, top of roll dipped au jus, and spread with horseradish. It is served...
Provided by Marsha Gardner
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
- 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck Rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired. Bake in 400°F oven, baking for about 30 minutes more after the second spritz with water (for a total of 35 minutes).
- 3. For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise. Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet. After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.
KIMMELWECK ROLLS RECIPE
Kimmelweck or Weck rolls look like Kaiser rolls but are topped with caraway seeds and coarse salt with a crispier crust. The flavor and texture is really outstanding. Crusty on the outside and soft and fluffy on the inside.
Provided by Marie
Categories Bread
Time 2h35m
Number Of Ingredients 12
Steps:
- Add water and yeast to bowl of standing mixture and mix to activate yeast (if needed, I use instant yeast and this step is not needed but will not hurt)
- Add sugar, honey (or malt syrup), oil and half of the flour and mix until combined.
- Add salt and the remaining flour.
- Mix on low speed until combined and then increase speed slightly and mix for 5 to 8 minutes until you can stretch the dough out into a thin sheet (windowpaning)
- Place dough in a oiled bowl, cover and let rise in warm spot for 1 hour. Wet hands to handle dough if it's a bit sticky.
- I like to use the oven with light turned on OR I microwave a cup of water and place the bowl with dough in the microwave to rise.
- After 1 hour, punch down dough and let rise again for another 30 minutes.
- After the second rise, cut the dough into 6 pieces and shape into a ball.
- To shape kaiser rolls, use a kaiser stamp on top of round rolls OR if you don't have a stamp, you can roll each piece into a rope and then loosely tie the rope
- Place rolls on cornmeal dusted baking sheet and let rise in warm place for 30 minutes or until doubled. If you kitchen is cold, consider placing a pot of simmering water nearby.
- Prepare a baking sheet by lining with parchment paper and lightly sprinkling with cornmeal (when I skip the parchment paper, sometimes the rolls stick to the baking sheet)
- Preheat oven to 425 degrees (about 20 minutes before end of final proof)
- Before putting bread in oven, toss about 2 cups of ice on oven floor OR spray the oven very well with water and then spray the rolls with water just before loading and after 2, and 5 minutes of baking.
- Brush top of proofed rolls with egg white, sprinkle then with kosher salt and caraway seeds.
- Bake for about 15 minutes or until lightly browned. Check rolls at 10 minutes.
- Store rolls in airtight bag - they will lose their crisp but they keep well for an additional day or two. If you are storing longer, place in freezer bag and freeze the rolls. I like to slice them first before freezing.
Nutrition Facts : Calories 298 kcal, Carbohydrate 51 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Sodium 790 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
HONEY KIMMELWECK ROLLS
Number Of Ingredients 9
Steps:
- Prepare a starter sponge by combine in a large mixing bowl,warm water, yeast, honey and 2 cups of flour (1 cup at a time) and mix until smooth.
- Place in a warm, clean location, and cover bowl with a wet cloth. Allow the mixture to stand for 30 minutes until the sponge texture forms.
- Mix into the sponge, three more cups of flour one cup at a time. Gradually add flour and mix until mixture separates from side, but sticks to bottom.
- Coat with vegetable oil, cover mixing bowl with a wet cloth, put it in a warm place and let rise until double in size.
- Punch down dough, gradually kneed in more flour until dough just separates from bowl.
- Place on floured surface and kneed until dough is even and smooth.
- Cut into 12 equal pieces and roll the dough into individual rolls and place on a parchment lined baking sheet.
- Coat the rolls with honey.
- Allow rolls to rise covered in a warm place until double in size
- Apply a second coating of honey
- Sprinkle with salt and bake in a preheated oven at 400 degrees F for 10 minutes.
- Remove from oven. Apply a second coating of honey and sprinkle with fennel seeds.
- Return to oven and bake for another 10 minutes until golden brown.
- Let buns cool.
- Slice buns and wet the inside surface with aux jus.
- Portion out 1/4 pound of thinly sliced roast beef and sandwich in the sliced bun.
- Serve optionally with horseradish and dip sandwich in extra aux jus.
KIMMELWECK ROLLS
A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels. From "The Neighborhood Bake Shop," by Jill Van Cleave posted in response to a recipe request. Preparation time is approximate.
Provided by Molly53
Categories Yeast Breads
Time 2h20m
Yield 8 rolls
Number Of Ingredients 11
Steps:
- Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
- Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
- Stir to dissolve the sugar.
- Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
- Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.
- Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
- Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
- Return the dough to the work surface and divide it into 8 equal pieces.
- Shape each piece into a smooth round, then flatten the rounds slightly.
- Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
- Cover loosely with a towel and let rise for about 30 minutes.
- Preheat the oven to 425°F
- Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
- Brush the rolls lightly with the egg white wash.
- Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
- Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
- Bake for 5 minutes.
- Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
- Bake the rolls for about 20 minutes more, until browned and crisp.
- Cool the rolls on wire racks.
- **For a Vienna Loaf:
- Follow the recipe directions for rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends.
- After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired.
- Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
- **For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise.
- Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet.
- After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds.
- Do not spritz with water.
- Bake for about 18 minutes.
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