Makes 6 kummelweck rolls
2 hours and 35 minutes
- 360 grams bread flour (3 cups)
- 7 grams instant yeast (1.5 tablespoons)
- 16 grams honey (1 tablespoon)
- 8 grams salt (1.5 teaspoon)
- 1 whole large egg
- 28 grams olive oil (2 tablespoons)
- 150 to 170 grams warm water (3/4 cup)
- 30 grams whole milk (2 tablespoons)
- carraway seeds
- flaky salt
- whole milk (2 tablespoons)
Weigh or measure out all the dough ingredients into a large bowl or the bowl of your stand mixer.
If using a stand mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will want to knead for at least 10 minutes until you have a smooth, soft dough.
Form the dough into a large ball shape and place in a lightly oiled bowl to rise for at least one hour and up to one and a half hours.
After an hour or so, your dough should have doubled in size. At this point you can either divide your dough into six equal pieces or you can measure out the sizes that you want for your rolls. I personally like to measure, and I shoot for somewhere between 85 and 100 grams per roll. 90 or 95 grams is probably around the sweet spot for me, but feel free to try different sizes.
Shape your dough portions into balls and place them on a parchment lined sheet pan. I like to flatten my dough balls a bit so that they rise out instead of straight up like a ball.
Cover the sheet pan with another inverted sheet pan or plastic wrap and let the dough rise for another hour.
Pre-heat oven to 425 degrees F.
Pour 1 to 2 tablespoons of milk in a small bowl. With a pastry brush, very lightly brush each roll with milk. Sprinkle caraway seeds and flaky sea salt on each bun that has been painted with milk. The milk should help the toppings stick.
Bake for 17 to 20 minutes. I like to rotate my sheet pan 180 degrees from front to back about halfway through the baking process to ensure even baking and color on the rolls.
Allow to cool fully before slicing and sandwiching.