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Kimmelweck Rolls (Hard Rolls)

Kimmelweck rolls look like Kaiser rolls but they are topped with caraway seeds and coarse salt with a crispier crust than typical Kaiser rolls. Also called Weck rolls or hard rolls, Kimmelweck rolls are typically used to sandwich sliced beef.

I love these rolls because they don’t take too long to make but the flavor and texture is really outstanding. Crusty on the outside and soft and fluffy on the inside.

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Overview

These Kimmelweck rolls are pretty easy to make; most of the time is hands-off time while the dough is proofing.

To Make the Dough

  • Add water and yeast to bowl of standing mixture and mix to activate yeast (if needed, I use instant yeast and this step is not needed but will not hurt)
  • Add sugar, honey (or malt syrup), oil and half of the flour and mix until combined.
  • Add salt and the remaining flour.
  • Mix on low speed until combined and then increase speed slightly and mix for 5 to 8 minutes until you can stretch the dough out into a thin sheet (windowpaning)
  • Place dough in a oiled bowl, cover and let rise in warm spot for 1 hour.
  • I like to use the oven with light turned on OR I microwave a cup of water and place the bowl with dough in the microwave to rise.
  • After 1 hour, punch down dough and let rise again for another 30 minutes.
  • After the second rise, cut the dough into 6 pieces and shape into a ball.
  • To shape kaiser rolls, use a kaiser stamp on top of round rolls OR if you don’t have a stamp, you can roll each piece into a rope and then loosely tie the rope
  • Place rolls on cornmeal dusted baking sheet and let rise in warm place for 40 to 50 minutes or until almost doubled. If you kitchen is cold, consider placing a pot of simmering water nearby.

How to Shape the Rolls

  • After dividing dough into 6 pieces, roll out each piece into a long rope. Use a little flour if necessary.
  • Cross the ends over each other
  • Tuck one end under
  • Tuck the other end on top and through the hole in center
  • Done!

To Bake the Rolls

  • Prepare a baking pan by lightly sprinkling parchment paper with cornmeal
  • Preheat oven to 425 degrees about 20 minutes before end of final proof
  • Brush top of proofed rolls with egg white, sprinkle kosher salt and caraway seeds, and place on prepared baking sheet.
  • Bake for about 15 minutes.

Tips for Making

  • Make sure dough is kneaded sufficiently; this is probably one of the biggest mistakes people make when baking bread. A very well kneaded dough will help to give you a thin crisp crust. A windowpane test shows sufficient development.
  • Weighting ingredients (most importantly the flour) will give you more accurate and consistent results.
  • Proof sufficiently (let the dough rise enough)
  • Double proofing: this dough rises twice (three times including the final rise)
  • Steam in the oven: spraying water and throwing ice on oven floor creates steam which helps produce oven spring.
  • Wet hands to help handle dough if it’s sticky.

Storage

These rolls are considered an enriched bread because of the oil so they stay fresh for 1 day after baking. For longer storage, slice and freeze. The crust will soften if storing in plastic bag so they are best eaten the day they are baked.

📖 Recipe

freshly backed weck roll

Kimmelweck Rolls Recipe

Kimmelweck or Weck rolls look like Kaiser rolls but are topped with caraway seeds and coarse salt with a crispier crust. The flavor and texture is really outstanding. Crusty on the outside and soft and fluffy on the inside.
4.88 from 8 votes
Author: Marie
Prep Time 20 minutes
Cook Time 15 minutes
Proofing Time 2 hours
Total Time 2 hours 35 minutes
Course Bread
Cuisine American
Servings 6 rolls
Calories 298 kcal

Equipment

  • Standing mixer

Ingredients
 

  • 2 teaspoons instant dry yeast
  • 1 cup (236.59 g) warm water
  • 2 tablespoons olive oil or vegetable oil
  • 1 egg white
  • 1.5 tablespoons sugar
  • 2 teaspoons table salt
  • 1 teaspoon honey or barley malt syrup
  • 3 cups (375 g) bread flour up to 3 1/4 cups

For Topping

  • 1 large egg white mixed lightly with a pinch of salt to make it easier to brush on roll
  • kosher salt
  • caraway seeds

For Baking

  • cornmeal to line baking sheet

Instructions
 

To Make the Dough

  • Add water and yeast to bowl of standing mixture and mix to activate yeast (if needed, I use instant yeast and this step is not needed but will not hurt)
  • Add sugar, honey (or malt syrup), oil, egg white, and half of the flour and mix until combined.
  • Add salt and the remaining flour.
  • Mix on low speed until combined and then increase speed slightly and mix for 5 to 8 minutes until you can stretch the dough out into a thin sheet (windowpaning)
  • Place dough in a oiled bowl, cover and let rise in warm spot for 1 hour. Wet hands to handle dough if it's a bit sticky.
  • I like to use the oven with light turned on OR I microwave a cup of water and place the bowl with dough in the microwave to rise.
  • After 1 hour, punch down dough and let rise again for another 30 minutes.
  • After the second rise, cut the dough into 6 pieces and shape into a ball.
  • To shape kaiser rolls, use a kaiser stamp on top of round rolls OR if you don't have a stamp, you can roll each piece into a rope and then loosely tie the rope
  • Place rolls on cornmeal dusted baking sheet and let rise in warm place for 30 minutes or until doubled. If you kitchen is cold, consider placing a pot of simmering water nearby.

To Bake the Rolls

  • Prepare a baking sheet by lining with parchment paper and lightly sprinkling with cornmeal (when I skip the parchment paper, sometimes the rolls stick to the baking sheet)
  • Preheat oven to 425 degrees (about 20 minutes before end of final proof)
  • Before putting bread in oven, toss about 2 cups of ice on oven floor OR spray the oven very well with water and then spray the rolls with water just before loading and after 2, and 5 minutes of baking.
  • Brush top of proofed rolls with egg white, sprinkle then with kosher salt and caraway seeds.
  • Bake for about 15 minutes or until lightly browned. Check rolls at 10 minutes.

Storage

  • Store rolls in airtight bag – they will lose their crisp but they keep well for an additional day or two. If you are storing longer, place in freezer bag and freeze the rolls. I like to slice them first before freezing.

Nutrition

Calories: 298kcalCarbohydrates: 51gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 790mgPotassium: 111mgFiber: 3gSugar: 4gVitamin A: 1IUVitamin C: 1mgCalcium: 13mgIron: 1mg
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4 Comments

  1. 5 stars
    The best Kimmelweck roll recipe I’ve used… and I’ve tried many. My husband is from Buffalo and he agrees that these are perfect!

  2. 5 stars
    I baked these today, and they were exactly the rolls I’ve been looking for. Nice crust; fluffy interior. Great taste. Thanks for sharing.

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