Kummelweck Rolls Or Vienna Bread Recipes

CHEF JOHN'S KUMMELWECK ROLLS

Steps:

• 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.

KIMMELWECK ROLLS

Steps:

• Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
• Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
• Stir to dissolve the sugar.
• Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
• 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.
• Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
• Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
• Return the dough to the work surface and divide it into 8 equal pieces.
• Shape each piece into a smooth round, then flatten the rounds slightly.
• Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
• Cover loosely with a towel and let rise for about 30 minutes.
• Preheat the oven to 425°F
• Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
• Brush the rolls lightly with the egg white wash.
• Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
• Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
• Bake for 5 minutes.
• Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
• Bake the rolls for about 20 minutes more, until browned and crisp.
• Cool the rolls on wire racks.
• **For a Vienna Loaf:
• 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.
• 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.
• Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
• **For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise.
• 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.
• 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.
• Do not spritz with water.
• Bake for about 18 minutes.

KUMMELWECK ROLLS OR VIENNA BREAD

Steps:

• 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1-1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. 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. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
• 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck Rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends. 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. Bake in 400°F oven, baking for about 30 minutes more after the second spritz with water (for a total of 35 minutes).
• 3. For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise. 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. 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. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.