We Knead to Bake #26 -Kummelweck Rolls
  1. Coarse sea salt and caraway seeds (Iused Shahjeera)
  2. *To substitute for bread flour add 1 tbsp of vital wheat gluten to 2 to 3 cups of all-purpose flour.
  3. Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.
  4. In the bowl of your machine, combine the yeast mixture, oil, honey,the egg white and stir.
  5. Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.
  6. Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.
  7. Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits (like a +) on the top using a sharp blade or scissors.
  8. Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you donu2019t keep the oven door open for too long.
  9. Bake for another 20 minutes or so until theyu2019re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.