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Kimmelweck Rolls

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Sunday, 20 December 2009 08:46
Ingedients:
  • 2 1/2 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 2 tbs vegetable oil
  • 1 tbs sugar
  • 3/4 tsp salt
  • 1 tsp honey or barley malt syrup
  • 2 large egg whites
  • 3 - 3 1/4 cups bread flour (preferably high-gluten)
  • 1 tbs water
  • coarse salt, and
  • caraway seed, for sprinkling
kimmelwick rolls

Instructions:
  • 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 6 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 45 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.

 

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