On a family favorite, I made a few changes. The corn tortillas I’m using are fried until they are lovely and crispy while the chicken filling simmers. This is a delicious meal option if you prefer sweet and spicy flavors together! Chicken, lettuce, tomato, fresh cilantro, and your choice of hot sauce should be added to the shells. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 3 ¼ cups all-purpose flour, divided
- 1 cup warm water (105 degrees F/41 degrees C)
- 1 (.25 ounce) package active dry yeast
- 2 ½ tablespoons vegetable oil, divided
- 1 large egg white
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 teaspoon honey, or more to taste
- 1 large egg white
- 2 teaspoons water
- ½ teaspoon caraway seeds, or to taste
- coarse sea salt to taste
Instructions
- Whisk 1/2 cup flour, 1 cup warm water, and yeast together in the bowl of a stand mixer. Let sit until foamy, 10 to 15 minutes.
- Stir 2 tablespoons oil, 1 egg white, sugar, salt, and honey into yeast mixture; whisk until smooth. Gradually add flour to yeast mixture while mixer is running with the dough hook attached; knead until a soft, sticky dough forms, 3 to 4 minutes.
- Drizzle remaining vegetable oil into the bowl and turn dough to coat. Cover the bowl and let dough rise until doubled in size, 1 to 2 hours.
- Line a baking sheet with a silicone baking mat.
- Turn dough out onto a lightly floured work surface, flatten dough, and press into rectangle. Cut dough into 12 pieces and form pieces into rolls. Place rolls 2-inches apart on prepared baking sheet. Cover and let rise until doubled in size, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Whisk 1 egg white and 2 teaspoons water together in a small bowl. Use kitchen shears to cut an X at the top of each roll. Brush rolls with egg white mixture and sprinkle with caraway seeds and salt.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
- I like to add about 80% of the flour called for and then continue adding small amounts as the dough kneads until I have the perfect texture. You want a soft, fairly sticky dough that pulls cleanly off the sides of the bowl.
- Get the recipe for
- sandwiches.
Reviews
Followed the recipe and they turned out perfect.
I made these with my stand mixer as directed, but I think next time Ill do it by hand. The dough is a little tough but the taste is amazing! I’m not faulting the recipe, but my handling of the dough.
As a Buffalo native in Baltimore, I’ve had to make my own rolls to get the true taste of home. Still need to work on my proofing times to get the rise right but only change I would make is to cut this to make 8 to 10 rolls so you can pile on enough meat. At 12 the size I’ve gotten is halfway between a slider and a typical bun but maybe I’m just used to meals at 1.5 servings… also, never skimp on the horseradish… enjoy!
I just made these to try with a pulled BBQ chicken recipe I usually make. They are fantastic, and I changed only small things: I used olive oil instead of veg oil and I made 8 larger rolls instead of 12 smaller rolls. They are NOT sweet at all even though I increased the honey to 1 tablespoon to counter all the salt…next time I will reduce the salt in this because of being a little too salty. I had to leave them in the oven for the tiniest bit over 20 minutes but they turned out great!! They were very very dark and firm on the outside and soft on the inside, and they didn’t fall apart when slathered with the BBQ chicken. Will defintely make these again and will also make the beef that goes with it someday.
I grew up eating beef on weck sandwiches and never thought I’d be able to enjoy those rolls without traveling home. We’re celebrating the Bills going to the playoffs today, so I decided to make these rolls. They are perfect!!! I wouldn’t recommend using scissors to score the tops — next time I’m using a razor blade. But at last I have kummelweck rolls!!!
Can’t wait for dinner! Just need meat to be done. So much easier than I thought it would be.
They are in the oven. Easy. Look great!!!
Excellent! I followed the recipe exactly but divided into 8 instead of 12 rolls. These are great!
Ok. Nothing to write home about.
Deliciously addicting. Recipe was easy to follow.
These are the first rolls I’ve ever made, and I was really delighted that I was able to make them without a kitchen aide. I watched a couple of videos to make sure I understood how to knead the dough by hand and used the window pane test to determine when the kneading was done. I also didn’t have silicone baking mats so used parchment paper which worked fine. The rolls were a little crunchy on the bottom, but overall they were delicious! My husband is from Buffalo and he is already asking me to make these again for another round of beef on weck. I also enjoyed them very much as sliders with leftover easter ham. Thanks for the recipe!
I made these yesterday. They were beautiful, tasty and super easy to make. But I cheated, threw the whole mess into my bread machine. Set it on dough short dough cycle, shaped the buns, proofed 30 minutes., baked about 20 minutes. Done!
These are some of the best rolls, I have ever made. Thank You, John!
I am an experienced bread maker and this recipe is the best! The best new recipe I have tried in years that yielded some of the tastiest, fluffiest rolls ever! They go great with any meal, too! They freeze fine for use later.
I made these to use as buns for hot chicken sandwiches that are like the restaurant ones. Anyway, I made them exactly as written and put them in the freezer because I was making them for a church get together the next day. They turned out perfect. Everyone loved them. Today, I’m making them with half stone ground whole wheat that I grind myself. We’ll see how well they do. The dough feels wonderful!!
these were really good … only 4 stars just due to they weren’t really as good the next day…
What a treat!! Simple to make and flavorful!! We had the Perfect Beef On Weck! Thank you Chef John! I think you would definatley approve of my Rolls!!
I’m from Buffalo and I’ve never attempted to make my own kummelweck rolls and this recipe is very authentic! Thanks chef John
The rolls taste great and have the right consistency but I’ve tried this recipe twice and I cannot get them to raise to the size they are supposed to be. After making them a second time, I watched the attached video and realized the technique used in the video differs slightly from the instructions as they are written. I’m going to follow the video more than the recipe next time and will hope for success! Two main differences are that the recipe doesn’t say to put them in the oven to rise and it also does not specify to whisk all ingredients by hand, not with the whisk attachment for your mixer. My mixture wasn’t getting as “foamy” as it should in the first step and I think that’s why!
I made this exactly as written and they were easy and delicious! The rolls turned out with excellent texture and flavor. The caraway seed was a nice but not overpowering touch. I’d love to see if there were a way to make them a bit lower in carbs, but these are worth it!
My buns were small but the flavor was great