Kimmelweck Rolls Recipe - Food.com (2024)

FAQs

How to keep kimmelweck rolls fresh overnight? ›

Storage. Store rolls in airtight bag – they will lose their crisp but they keep well for an additional day or two. If you are storing longer, place in freezer bag and freeze the rolls. I like to slice them first before freezing.

“Kummelweck is frequently butchered into kimmelweck and kuemmelweck is even more correct. But it is kummel, not kimmel, and in any case, the origin of the well-known weck roll is German. It is pronounced like the English words neck or deck.

Weck is short for kummelweck, a kaiser-like roll with pretzel salt and a smattering of caraway seeds baked onto the top, soft and chewy on the inside, firm on the outside.

As mentioned, kimmelweck rolls (sometimes also called kummelweck rolls) are served primarily in Western New York State and are used for making these beef on weck sandwiches. The rolls can be compared to kaiser rolls, but they are topped with kosher salt and caraway seeds.

Paper bags are more breathable than plastic, which is great for brioche rolls, soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can. Then there's the bread box: it balances moisture and air circulation.

"Weck" is short for kummelweck, the name of the roll used in the sandwich. Kummelweck rolls were popular in Germany and brought to Western New York by German bakers. According to legend, a German baker named William Wahr, who owned a bakery in Buffalo, New York, created the beef on weck sandwich in the late 1800s.

A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll, a roll that is topped with kosher salt and caraway seeds.

This sandwich can seem like a French dip: The beef for both is thinly sliced, both are served with jus for dipping, and both are heavily seasoned with herby spices and pepper. The difference between the two lies with the roll. French dip sandwiches are served on crusty French rolls or baguettes.

Wegmans is based in western New York, so they carry many area products, including kummelweck rolls, but I went with plain kaiser for our purposes today. Underneath the salt and seeds, kummelweck is at heart a kaiser roll. And the sandwich turned out so well I had one for the next five meals. I'd call that success.

The origin of pit beef dates back to the 1970s, along Pulaski Highway on the east side of Baltimore. Pit beef was first sold out of roadside stands and trailers, and some of which later developed into restaurants!

Who invented the beef on weck? ›

The sandwich remains popular throughout western New York, Buffalo in particular, and traces its origin to the late 1800s. Although it's uncertain who first served the beef on weck, local legend gives credit to a German baker named William Wahr who supposedly brought the kümmelweck roll with him to Buffalo.

Although it's unclear who first sold the beef on weck in Buffalo, the history of the sandwich leads back to a man named William Wahr, a German baker from Bavaria, who brought the kummelweck roll with him to the states in the late 1800s.

A kummelweck roll is a crusty bread of Germanic origin that's traditionally topped with coarse salt and caraway seeds. Kümmel apparently is the German word for caraway, and weck roughly translates to” roll" in certain regional German dialects.

Homemade bread rolls can last up to 3-5 days if stored properly. To extend the shelf life of your homemade bread rolls, you should store them in an airtight container or plastic bag at room temperature.

Cover the bread dough with a clean towel and place it in the refrigerator. Some bakers like to wrap the dough in a towel and place this in a bowl or on a cookie sheet. Others simply lay a towel over the pan, which is perfect for loaf bread. Before baking your refrigerated bread, allow it to warm to room temperature.

If you want it to remain as fresh as possible, then you really have to enclose it in something like a plastic bag to retain its moisture.

Do not store bread in the refrigerator. Refrigeration pulls moisture from bread, which speeds up the staling process and causes the bread to dry out. For longer storage, freeze the bread. Most yeast breads and rolls freeze well.