Kummelweck Rolls
1/4 cup caraway seeds
1/4 cup coarse salt
2 envelopes active dry yeast
5 cups (approximately) flour
2 teaspoons salt
2 1/2 tablespoons sugar
1/3 cup oil
2/3 cup milk
3/4 cup warm water
2 eggs
1) Combine the caraway seeds and the coarse salt in a small bowl and set aside.
2) In a large mixing bowl, combine the yeast, 2 cups of flour, the salt, oil, milk, and water. Mix well at medium speed for 2 minutes, scraping the bowl occasionally. Add the eggs and beat the mixture another minute, adding as much flour as the mixer will take. By hand, stir in enough remaining flour to make a soft dough.
3) Turn the dough onto a floured board and knead, adding flour if necessary, until it is smooth and elastic. Place it in a large greased bowl, turning it to grease the top. Cover and let the dough rise until it has doubled in bulk, about 45 minutes. Punch the dough down and knead it for two minutes on a floured board.
4) To shape the rolls, cut the dough into 24 pieces. Tuck the edges of each piece under and shape it into a flat, round roll. With a sharp kitchen knife, cut four evenly spaced, shallow arcs into the top of each roll from the center to the edges, pressing at the center with your thumb to make an indentation. The pinwheel pattern should resemble that on a Kaiser roll. Sprinkle the tops of the rolls with the caraway-salt mixture, then transfer them to baking sheets and cover them. Let them rise until they have doubled in bulk.
5) To bake, place a heat-proof pan of water on the floor of the oven and preheat the oven to 350 degrees. When the oven is hot, put in the rolls and bake them for about 30 minutes, until they are brown.
Serve as "Beef on Weck", a classic Buffalo, NY meal.
