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Title: Giant Weck Rolls For Beef Sandwiches
Yield: 1 Servings

Ingredients

      2 pk dry yeast
  1 1/2 c  tepid potato water (water
           -from boil; ing potatoes)
      2 ts sugar
      1 c  mashed potatoes
      1 c  milk
      8 tb butter, melted (one stick)
      2 ts salt
      2 tb caraway seeds
      7 c  flour (up to 8)
      1    egg white, beaten with:
      1 tb water
      1    coarse salt
      1    caraway seeds for sprinkling
           - on top

Instructions

Here's the kimmelweck ("weck") recipe, from "Real American Food" by the
Sterns.

Mix yeast with 1/2 C of the potato water and sugar.

Combine mashed potatoes, remaining C of potato water, milk, butter, salt,
and caraway seeds. When yeast mixture is foamy, stir it in. Add 7 C of the
flour, cup by cup, stirring until dough comes away from bowl. Turn out onto
a floured board and let rest while you clean and butter bowl.

Knead dough 10 minutes, adding flour if necessary to create a smooth dough.
Return to bowl and roll dough around to coat it with butter. Cover and let
rise in a warm place until double in bulk, about 2 hours.

Punch down dough, knead again 1-2 minutes. Roll out and divide into 12
pieces. Form each piece into a smooth ball. Then flatten ball slightly so
that it's roll-shaped. Set 2 inches appart on lightly greased cookie sheet.
Cover loosely with towel and let rise until double in bulk, less than 1
hour.

Preheat over to 375 deg. Brush rolls with egg white mixture and sprinkle
with desired amount of coarse salt [it should be a lot of salt, not just a
few grains] and caraway seeds. Bake 15 minutes. Reduce heat to 325 deg and
bake 15-20 minutes more, until rolls are medium brown. Remove from oven and
cool on rack.

Posted to MC-Recipe Digest V1 #524 by dsr@philabs.research.philips.com on
Mar 19, 97

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