Kummelweck Rolls
Recipe type: Breads
Cuisine: European
  • ¼ cup lukewarm milk
  • ¼ cup lukewarm water
  • 1¼ tsp active dry yeast
  • 1 tbsp olive oil
  • ½ tbsp honey
  • ½ tsp salt
  • 1½ cups all purpose flour (approximately)
  • Milk to brush
  • Caraway seeds and coarse sea salt for topping (I used cumin)
  1. Combine the lukewarm water, milk and yeast well. Allow to rest till it froths. It took around 10 minutes as it was quite cold that day.
  2. Add in the oil and honey and give a nice mix. Now add the salt and a cup of all purpose flour and start kneading.
  3. Use the remaining flour little by little till you get an elastic, non-sticky dough.
  4. Shape the dough into a ball. Oil the surface of the bowl and place the dough. Cover loosely with a cloth and let rise for an hour, till it doubles in size.
  5. Deflate the dough - do not knead -, shape into a round and allow it to rise again, covered for 30 minutes.
  6. Divide the dough into 4 equally sized balls and shape into buns. Place them on a greased baking pan. Allow them to rest covered for another 30 minutes.
  7. Meanwhile, preheat the oven to 200 degrees.
  8. Sprinkle the cumin on top, brush with some milk. Bake for 10 minutes. Pull out the buns, sprinkle some water on the buns.
  9. Return back to the oven and bake for 10 more minutes at 180 degrees. Take out and give it an oil spray. Allow to cool slightly and enjoy it warm!
I reduced the temperature and baked knowing how hot my oven gets and how fast the top gets browned or blackened! The temperature I used gave me perfect colored rolls!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/kummelweck-rolls/