Kummelweck Rolls

Name: Kummelweck Rolls
Ingredients: 3/4 cup water; 1 1/2 teaspoons instant yeast; 1 1/2 teaspoons sugar; 1 teaspoon salt; 1 cup high gluten flour; 1 cup bread flour; 2 tablespoons milk powder non-instant nonfat dried; 2 tablespoons potato flour; 2 tablespoons unsalted butter; 1 egg

10 ingredients

3 steps

Ingredients

3/4 cup water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 teaspoon salt
1 cup high gluten flour
1 cup bread flour
2 tablespoons milk powder non-instant nonfat dried
2 tablespoons potato flour
2 tablespoons unsalted butter
1 egg

Directions

1

Combine all of the ingredients except the topping, and mix, knead and raise the dough as instructed in the recipe for Golden Semolina Bread.** Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.
2

Brush the rolls with a bit of melted butter, and sprinkle lightly with the topping. Use more or less topping, according to your taste tolerance for salt.
3

Bake them in a preheated 425 F oven for 15 to 18 minutes or until they're golden brown. Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely.