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Ingredientes
- 2 pkt Dry yeast
- 1 1/2 c. Tepid potato water (water from boiling potatoes)
- 2 tsp Sugar
- 1 c. Mashed potatoes
- 1 c. Lowfat milk
- 8 Tbsp. Butter, melted (one stick)
- 2 tsp Salt
- 2 Tbsp. Caraway seeds
- 7 c. Flour (up to 8)
- 1 x Egg white, beaten with:
- 1 Tbsp. Water Coarse salt Caraway seeds for sprinkling on top
Direcciones
- 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, lowfat milk, butter, salt, and caraway seeds. When yeast mix is foamy, stir it in. Add in 7 C of the flour, c. by c., stirring till dough comes away from bowl. Turn out onto a floured board and let rest while you clean and butter bowl.
- Knead dough 10 min, 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 hot place till double in bulk, about 2 hrs.
- Punch down dough, knead again 1-2 min. Roll out and divide into 12 pcs. Form each piece into a smooth ball. Then flatten ball slightly so which it's roll-shaped. Set 2 inches appart on lightly greased cookie sheet.
- Cover loosely with towel and let rise till double in bulk, less than 1 hour.
- Preheat over to 375 deg. Brush rolls with egg white mix 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 min. Reduce heat to 325 deg and bake 15-20 min more, till rolls are medium brown. Remove from oven and cold on rack.
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