Description
These rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for Western New York’s Beef on Weck sandwiches.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 12