Saturday, October 6, 2012

50 States of MoFo: Kümmelweck Rolls from Buffalo, New York

If you have spent any time in Buffalo, New York, you have probably heard of "Beef on Weck" - a famous local sandwich made on kümmelweck rolls, which are similar to kaiser rolls, but with a topping of salt, caraway seeds, and pumpernickel flour.  I found a recipe for the rolls on the King Arthur Flour website.   Here is my veganized reworking of it:

3/4 cup water (plus more as needed)
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/3 cups high gluten flour (this helps get the texture right)*
1 1/3 cups bread flour
2 tablespoons dry soymilk powder
2 tablespoons potato flour  (NOT potato starch)
2 tablespoons nonhydrogenated vegan margarine
1/4 cup unsweetened soy yogurt

equal parts caraway seeds, coarse salt and pumpernickel flour, mixed until well-combined
*If you cannot get a very high gluten flour like the linked product, use more bread flour, possibly with a spoonful of vital wheat gluten added.
Combine all the dough ingredients and mix by hand or with a dough hook until a nice, smooth dough forms.  You will almost certainly have to add more water or yogurt until you have the right texture.   Knead for 10 minutes, allow it to rest for 10 minutes, then knead another 10 minutes.   Place the dough in a greased bowl, cover, and allow to rise for 1 hour.  
Divide the dough into six equal pieces, and shape into rolls.  Place the rolls on parchment or silpat on a baking sheet, covered, and allow to rise for another hour.  Before baking, brush the rolls with a bit of melted margarine, and sprinkle with the topping.    (The topping is salty, so be careful.)   Bake at 425 F for 15-18 minutes.   Remove and cool on a rack.   I find that these rolls stale quickly (in 2 days or so).  Thus, you might want to freeze any which you are not using right away.  
To make a proper vegan Beef on Weck:   Slice open a roll, and pile with thinly sliced dark seitan (or roast-beef-style Tofurkey) and a smear of prepared horseradish.  Serve with a vegan au jus, which you can make from simmering some veggie broth with vegan Worcestershire and Marmite to taste, and some rosemary and thyme.   

1 comment:

Kate said...

These look great! I love baking bread, so will tag these and give them a shot.