Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

Welcome to the first of a two-part series on one of this country's most delicious unknown sandwiches, the "Beef on Weck." This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck.

The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York. Sorry, chicken wings.

As legend has it, a pub owner in Buffalo, New York created the sandwich, hoping the salty rolls made by a local German baker would help increase drink sales. That sounds about right, and I do have it on very good authority that beef on weck works well with beer.

So, even if you're not into roast beef, I still recommend you give these great sandwich rolls a try soon. And, if you are into roast beef sandwiches, I invite you to stay tuned for what I believe is America's finest example. Enjoy!

Ingredients for 12 Kummelweck Rolls:

• 1 envelope active dry yeast (2 1/4 tsp)
• 1 cup warm water (105 F.)
• 2 tbsp vegetable oil
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1 large egg white
• 1 generous tsp honey
• *3 1/4 cups all-purpose flour total (use 1/2 cup with yeast and water to start recipe)
• * I mentioned a dough tip during the video, and that has to do with not adding all the flour at once. I like to add about 80% of the flour called for, and then continue adding small amounts as the dough kneads, until I have the perfect texture.  You want a soft, fairly sticky dough that pulls off the sides of the bowl clean.
• For the topping:
• 1 large egg white beaten with 2 tsp water
• coarse grain sea salt
• caraway seed
• - Bake at 425 F. for 18-20 minutes