Kimmelweck Rolls

This month challenge in We Knead To Bake  group was  Kummelweck or Kimmelweck  Rolls. 

Yes, it’s difficult to pronounce (at least for me) but, not difficult to bake. Kimmelweck  Rolls are of German origin. Need to know more……Instead of me cut and paste, you can ask wiki.

The original recipe suggests using, Bread flour or vital wheat gluten + all purpose flour combination, as an alternative to Bread flour. Since, I do not have Bread flour and vital wheat gluten in my pantry, I go with whole wheat flour and all purpose flour combination and it worked well. The rolls turned out as hard crust on top, soft  inside.

Also, instead of sprinkling of sea salt and caraway seeds on the top, (also, I do not have) I go with cumin seeds.

Ingredient  :  ¼ cup of whole wheat flour       ;      1 ¼ cup of all purpose flour     ;      1 tsp of instant yeast          ;         ¼ cup of warm water            ;               1/4 cup of warm milk     ;     1 tbsp of oil         ;            1/2 tbsp honey              ;         ½ egg white      ;         ¾ tsp of salt ;     egg wash      ;      cumin seeds & sea salt for sprinkle

In a bowl, add warm water, warm milk and Yeast and stir well.  Let it sit aside for about 5 minutes.

Add oil, honey, the egg white with yeast mixture, and stir well. Add salt and about 1/4 cup of whole wheat flour and knead, add little by little  and continue to knead till to get  a smooth and elastic  dough.

Shape the dough into a ball shape and coat with oil and cover the bowl with damp cloth. Allow the dough to rise until double in volume. may take up to 60 – 90 min.

Deflate the dough well (not kneading), shape again into a ball shape and cover again with damp cloth and allow for second rise for 30 minutes.

Divide the dough into four equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased baking tray and brush with oil. Cover the tray let the dough rise for 30 more minutes.

Egg wash the top, and cut slits using a sharp blade or scissors.  Sprinkle the top of the rolls with sea salt and cumin seeds, and then mist with water. Bake the rolls at 220°C  for 5 minutes and then quickly mist with water again and continue to bake for another 20 minutes or so until the hard brown crust.

Allow it to cool on a wire rack and Serve with paya or burger.