Kummelweck rolls
Instructions:
- Dough
- 3/4 cup water
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 1/3 cups gluten flour
- 1 1/3 cups unbleached bread flour
- 2 tablespoons nonfat dry milk
- 2 tablespoons potato flour (potato starch)
- 2 tablespoons unsalted butter
- 1 egg
- Topping
- Equal parts caraway seeds, coarse salt and pumpernickel, mixed until well combined
- In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough.
- Knead the dough, by hand or by machine, for 10 minutes.
- Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it\'s smooth and supple.
- Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it\'ll become quite puffy, though it may not double in bulk.
- You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
- Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds.
- Place them on a baking sheet, covered, to rise for 1 hour, or until they\'re good and puffy.
- Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping.
- Bake them in a preheated 425 degree F oven for 15 to 18 minutes, or until they\'re golden brown.
- Remove from the oven and cool on a wire rack; they\'re best served the same day they\'re made, though they do reheat nicely.
- Yield: 6 large rolls.
- *Use more or less topping, according to your taste tolerance for salt.