German-Style Weck Rolls Recipe
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German-Style Weck Rolls

By: MARBALET  
"Weck rolls are cousins to the Brochten 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."

Rating: This weblink has been rated 16 times with an average star rating of 4.7 Read Reviews (16)

Rate/Review | 499 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
3 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 16 rolls
 

Ingredients

  • 2 tablespoons active dry yeast
  • 1 tablespoon white sugar
  • 2 1/2 cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons shortening
  • 2 teaspoons salt
  • 7 cups bread flour
  • 3 egg whites, stiffly beaten
  • 1 tablespoon cold milk
  • 1 egg white
  • 1 cup ice cubes

Directions

  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the shortening, salt and 3 cups flour; beat well for 2 minutes. Fold in egg whites. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Punch down, cover and let rise again until doubled, about 45 minutes.
  3. Deflate the dough and turn it out onto a lightly oiled surface. Divide the dough into 16 equal pieces and form into rounds. Use a rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. Place rolls seam side down and 3 inches apart onto a well greased baking sheets. This helps the rolls to keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 425 degrees F (220 degrees C) and place a shallow pan on the bottom shelf of the oven.
  4. In a small bowl, beat together the milk with the remaining egg white. Lightly brush the rolls with this egg wash. Place 1 cup of ice cubes in the heated pan in oven.
  5. Bake rolls immediately in preheated oven for 15 to 20 minutes, until golden brown. Move to wire racks to cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 243 | Total Fat: 2.7g | Cholesterol: < 1mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by STEPHANY BROWN 
My mother is from Germany and it's great to be able to make for her some of the things she... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by CHRIS A. 
Rolls were very good flavor, texture, slices nicely. However the folding into rolls was a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2005 by chellebelle 
An excellent alternative to flying to Buffalo for weck rolls! You must definitely top the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2006 by Julia 
Oh, man. I had a WORLD of problems with these. I feel obligated to tell you they were all MY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2004 by Czarna Owca 
This is the fourth year I've made these rolls for a gathering of about thirty friends. They're... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2004 by RAGGAMOMMA 
This is the best roll recipe I have ever made, I took these to a party and everyone comented... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by Karla Sonnenberg 
Excellent recipe! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2005 by FRAMBUESA 
I tried, really I did, but I couldn't make the rolls look right. They kept turning into a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2004 by UNTCOOK 
Thank you so much for the recipe Holly! I was getting sick of lugging a bag full of weck... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2004 by MACKALLEN 
You definitely need some time on your hands to make these, or at least some stuff to do around... MORE

 
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