Kummelweck Rolls
Ingredients
- 0.8 cup water
- 0 tsp instant yeast
- 0 tsp granulated sugar
- 1 tsp salt
- 0 cup gluten flour
- 0 cup unbleached bread flour
- 2 tbsp nonfat dry milk
- 2 tbsp potato flour (potato starch)
- 2 tbsp unsalted butter
- 1 each egg
Instructions
- 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
Knead the dough, by hand or by machine, for 10 minutes.
- 3
Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple.
- 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
You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
- 6
Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds.
- 7
Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.
- 8
Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping.
- 9
Bake them in a preheated 425 degree F oven for 15 to 18 minutes, or until they're golden brown.
- 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
Yield: Six large rolls. *Use more or less topping, according to your taste tolerance for salt.