Kümmelweck Rolls

I made 8 large rolls and
12 little slider rolls with this recipe.


1 pkg. dry yeast
3/4 cup 110 degree potato water (Save after doing potatoes)
1 tsp. sugar
1/2 cup mashed potatoes
1/2 cup of milk
4 Tablespoons (1 / 4 cup) butter, melted
1 teaspoon salt
1 tablespoon caraway seeds
3 1/2 to 4 cups flour
1 egg white, beaten with 1 tablespoon water
Coarse salt to taste
Caraway seeds to taste

1. Mix yeast with 1/4 cup of potato water and sugar

2. In a large bowl, combine remaining potato water, mashed potatoes, milk, butter, table salt and 1 tbl. caraway seed

3. Add 3 1/2 cups of flour. cup by cup, stirring until dough pulls away from the bowl.

4. Turn out onto floured board and let rest while you clean and butter bowl.

5. Knead dough 8-10 minutes, adding flour if necessary to create a smooth dough.

6. Return to the bowl and let rise until double in bulk, about 2 hours.

7. Punch down dough, knead again 2 minutes.

8. Roll out and divide into 6-8 pieces depending how large you want them.

9. Roll each piece into a ball, then press it gently into a bun shape on a lightly greased cookie sheet, keeping rolls 2 inches apart.

10. Cover loosely and let rise 1 hour.

11. Preheat oven 375*.

12. Brush rolls with egg white mixture and sprinkle with caraway and coarse salt.

13. Bake 15 minutes. Lower heat to 325* and bake 15-20 minutes longer or until med brown.

12. Remove and cool.

13. Buffalo , New York 's famous sandwich. Make a med/rare roast beef, shave of a pile of beef and mound on the bottom half of the roll. Dunk the top roll inside in the au jus and put some horseradish cream sauce.

Thank you to Barb Rokitka from Buffalo, NY that told me about this great dish