"Weck rolls are cousins to the Brotchen and Kaiser rolls but are prepared and shaped differently. They are traditionally topped with coarse salt, poppy seeds, caraway seeds or sesame seeds before being baked." — MARBALET
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active dry yeast
2 1/2 cups
warm water (110 degrees F/45 degrees C)
egg whites, stiffly beaten
Rolls were very good flavor, texture, slices nicely. However the folding into rolls was a bit confusing and I think I would just shape by hand into buns the next time. They held the beef juices well and made a large sandwish. The milk and egg wash really helped the salt and caraway seeds stick well.
I broke my mixer making this. :-( it took me two hours to mix by hand. My oven only has one rack, so the ice part isn't easy. They took over 25 minutes to bake in the oven.
My mother is from Germany and it's great to be able to make for her some of the things she misses so dearly. These were awesome and didn't last long in a household with 4 kids! Thanks!
An excellent alternative to flying to Buffalo for weck rolls! You must definitely top the rolls with coarse salt or seeds though! I want a beef on weck sandwich now!
Oh, man. I had a WORLD of problems with these. I feel obligated to tell you they were all MY fault, so take this review as a warning not to do what I did. Now, I've got a lot going on this weekend, so I was not giving this anywhere close to the attention I should have been, and that's what caused the most trouble. I dropped the measuring spoon into the bowl of water, sugar, and yeast. If you've ever done the same, you know that the yeast clumps to EVERYTHING, fingers included. I *think* I was able to make up for what came out with my hand and the spoon, but who really knows? Then, I went to beat the egg whites, and in a fit of laziness, I didn't wash the beaters after mixing the yeast water with the first portion of flour. Big mistake, as after 10 minutes on high, they never even made soft peaks. I added them anyway, for lack of eggs to replace them with. At which point I read the next step and, oops. Bread flour? So, I did a little research and learned that all purpose flour could be substitued, but the end result wouldn't have the extra chewy goodness. Figuring everything else that I screwed up already, I used what I had. But I didn't use anywhere near 7 cups. After about 5.5 it just wouldn't take anymore flour. I'm baking it anyway; its on its first rising now, and I'm sure it will be edible. That said, even screwed up, it was a lot of work! I'd love to see the end results of the actual recipe, but I just don't see myself putting in that kind of time and effort.
This is the fourth year I've made these rolls for a gathering of about thirty friends. They're well liked every year. You really need to take almost a whole day to make them from start to finish, so plan ahead. Last year, I got started a little too late and had to skip the last rising, but they still turned out well.
Very good rolls, I didn't realize until they were done that they are for sandwiches. I was expecting a type of dinner roll. I think I'll make them smaller next time and see how they do. But they are a little crunchy on the outside and so soft on the inside, everyone loved them!!
I tried, really I did, but I couldn't make the rolls look right. They kept turning into a barely recognizable lump of dough when I tried to fold them into the traditional looking weck (or kummelweck for those who know them by their original name). After a while I got frustrated and just formed them into rolls and cut the spiraled look into the tops of them. They tasted good, but they I just couldn't get them shaped right.
* Percent Daily Values are based on a 2,000 calorie diet.
German-Style Weck Rolls
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 24
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