Airy Buffalo-style weck rolls with a fluffy center, thin crust, coarse salt, and caraway.
YIELD8 large rolls
HANDS-ON30 min
RISE3–4½ hr
BAKE18–22 min
THE STORY
A Buffalo roll, built through sourdough.
Kimmelweck is inseparable from beef on weck: a soft roll with enough crust to hold warm au jus, topped generously with coarse salt and caraway. This hybrid dough keeps that bakery texture while bringing in sourdough flavor.
A small amount of instant yeast keeps the rolls light and predictable. Steam gives the thin crisp shell; careful proofing keeps the rolls tall enough for a serious pile of roast or smoked beef.
Method
Mix.Whisk starter, water, milk, honey, and yeast. Add flour and mix until shaggy; rest 20 minutes. Add salt and butter, then knead 8–10 minutes.
Bulk ferment.Cover 2–3 hours in a warm spot. During the first hour, do two stretch-and-fold sets 30 minutes apart. Let the dough rise 60–75%.
Shape.Divide into eight 125–130 g pieces. Shape tight rounds on parchment and flatten very slightly.
Proof.Cover and proof 60–90 minutes, until very puffy and a fingertip press springs back slowly.
Top and bake.Heat oven to 425°F with a metal pan below. Brush with egg wash and add caraway and coarse salt. Pour 1 cup boiling water into the hot pan. Bake 8 minutes with steam, then 10–14 minutes more.
Serve.Cool at least 30 minutes. For beef on weck, add thin beef, dip the top bun in warm au jus, and serve with horseradish.
Do not overproof. Coarse pretzel salt gives the most authentic Buffalo bakery texture.
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