Recipe - Giant Weck Rolls For Beef Sandwiches

2 pack Dry yeast
1 One half cup Tepid potato water (water
from boiling potatoes)
2 teaspoon Sugar
1 cup Mashed potatoes
1 cup Milk
8 tablespoon Butter, melted (one stick)
2 teaspoon Salt
2 tablespoon Caraway seeds
7 cup Flour (up to 8)
1 Egg white, beaten with:
1 tablespoon Water
Coarse salt
Caraway seeds for sprinkling
on top

Here's the kimmelweck ("weck") recipe, from "Real American Food" by the
Sterns.

Mix yeast with One half C of the potato water and sugar.

Combine mashed potatoes, remaining C of potato water, milk, butter, salt,
and caraway seeds. When yeast mixture is foamy, stir it in. Add 7 C of the
flour, cup by cup, stirring until dough comes away from bowl. Turn out onto
a floured board and let rest while you clean and butter bowl.

Knead dough 10 minutes, adding flour if necessary to create a smooth dough.
Return to bowl and roll dough around to coat it with butter. Cover and let
rise in a warm place until double in bulk, about 2 hours.

Punch down dough, knead again 12 minutes. Roll out and divide into 12
pieces. Form each piece into a smooth ball. Then flatten ball slightly so
that it's rollshaped. Set 2 inches appart on lightly greased cookie sheet.
Cover loosely with towel and let rise until double in bulk, less than 1
hour.

Preheat over to 375 deg. Brush rolls with egg white mixture and sprinkle
with desired amount of coarse salt [it should be a lot of salt, not just a
few grains] and caraway seeds. Bake 15 minutes. Reduce heat to 325 deg and
bake 1520 minutes more, until rolls are medium brown. Remove from oven and
cool on rack.

Posted to MCRecipe Digest V1 #524 by dsr@philabs.research.philips.com on
Mar 19, 97