Kummelweck Rolls

Instructions

1. 1

   Equal parts caraway seeds, coarse salt and pumpernickel, mixed until well combined 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.

2. 2

   Knead the dough, by hand or by machine, for 10 minutes.

3. 3

   Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple.

4. 4

   Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

5. 5

   You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.

6. 6

   Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds.

7. 7

   Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.

8. 8

   Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping.

9. 9

   Bake them in a preheated 425 degree F oven for 15 to 18 minutes, or until they're golden brown.

10. 10

    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.

11. 11

    Yield: Six large rolls. *Use more or less topping, according to your taste tolerance for salt.