Kummelweck , Potato Rolls topped with Caraway and Salt

This bread roll is famous for a sandwich that is called the Buffalo , from  New York . the roll is over loaded with loads of  shaved very thin  rare roast beef, piled on to the base and then the top part of the roll is dipped into cream of horseradish sauce , it is also known as a "Beef on a Weck” .Easier than saying “a rare roast beef on a Kummelweck roll with cream of horseradish”  I suppose.

You will need

1 packet of dry yeast or 21g/1oz fresh

160ml/6floz potato water

1tsp sugar

112g/4oz cooked potatoes

80ml/4floz  milk

4tbsp melted  butter, melted

1tsp salt

1tabl caraway seeds

600g/ 1ld4oz strong white flour

1 egg white

Coarse sea salt and Caraway seeds to top the rolls

Now you might be wondering what potatoes water is , well it is the water that you cooked the potatoes in to make the mash. Save the water and wait until it is about body temperature about 39c/110f when you use it.

While that is cooling down add the milk, salt  and the butter to make the mash potatoes, add to the mash the table spoon of caraway seed to get the flavours working. Then when the potato water is at the right temperature add the sugar and the yeast to about a cup or so of it and let it do it thing. Once the water is foaming nicely then you can make the dough.

In a large bowl add the remaining potato water, mashed potatoes and foaming yeast mix. Then a little at a time add the flour and work this all together until you have a smooth workable dough. Now the reason for adding the flour a little at a time is that you might not need it all . Everything depend on how much starch is in the potatoes. Once you can see the dough pulling away from the sides of the bowl it is ready.

Now turn this out on a clean floured work surface and knead for about 10 minutes, if you need it to add more flour as you knead the dough. Clean out the bowl and butte r the side then return the dough to the bowl and let it rise for about 2 hours until it has doubled in size.

After that knock the dough back and then form the rolls , cover them and let them rise once more , about another 40 minutes to 1 hour.  To make the egg wash from the rolls use just the egg white and an equal amount of water. Then sprinkle on the top some sea salt and some caraway seeds .

Preheat your oven to 199c/375f and bake the roll for about 15 to 20 minutes until that are fully cooked. Once cooked take from the oven and just brush the surface with a little melted butter if you want to give them a bit more of a shine.  Then pace them on a rack and let them cool , now all you need is a lot of rare beef and you could be in new York.