Kimmelweck Rolls

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 2 1/2 teaspoons active dry yeast (1 envelope)
• 1 cup water, lukewarm
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 1 teaspoon honey or 1 teaspoon barley malt syrup
• 2 large egg whites
• 3 -3 1/4 cups bread flour (preferably high-gluten)
• 1 tablespoon water
• coarse salt, and
• caraway seed, for sprinkling

Recipe

• 1 sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
• 2 combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg in a large mixing bowl.
• 3 stir to dissolve the sugar.
• 4 add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
• 5 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.
• 6 transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
• 7 punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
• 8 return the dough to the work surface and divide it into 8 equal pieces.
• 9 shape each piece into a smooth round, then flatten the rounds slightly.
• 10 place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
• 11 cover loosely with a towel and let rise for about 30 minutes.
• 12 preheat the oven to 425°f
• 13 combine the remaining egg and the 1 tablespoons water in a small dish and blend.
• 14 brush the rolls lightly with the egg wash.
• 15 score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
• 16 sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
• 17 bake for 5 minutes.
• 18 quickly open the oven door, sprinkle the rolls again with water, and close the oven.
• 19 bake the rolls for about 20 minutes more, until browned and crisp.
• 20 cool the rolls on wire racks.
• 21 **for a vienna loaf:
• 22 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.
• 23 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.
• 24 bake in 400°f oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
• 25 **for salt and pepper sticks: follow the recipe directions with the following exceptions: omit the second rise.
• 26 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.
• 27 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.
• 28 do not spritz with water.
• 29 bake for about 18 minutes.