Chef John's Kummelweck Rolls recipe
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Ingredients
- 3 ¼ cups all-purpose flour, divided 1 cup warm water (105 degrees F/41 degrees C) 1 (.25 ounce) package active dry yeast 2 ½ tablespoons vegetable oil, divided 1 large egg white 1 tablespoon sugar 1 ½ teaspoons salt 1 teaspoon honey, or more to taste 1 large egg white 2 teaspoons water ½ teaspoon caraway seeds, or to taste coarse sea salt to taste
Nutrition Info
- 159.2 caloriescarbohydrate: 27.7 gcholesterol: : -fat: 3.2 gfiber: 1.1 gprotein: 4.3 gsaturatedFat: 0.4 gservingSize: -sodium: 328.2 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Kummelweck Rolls
Directions
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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.