'Kimmelweckrolls'
Kimmelweckrolls, also known as kummelweck rolls or kümmelweck, are a type of savory bread roll popular in Western New York, particularly in the Buffalo area. The name derives from the German words "Kümmel" meaning caraway and "Weck" meaning roll.
The defining feature of a kimmelweckroll is the distinctive topping of coarse salt and caraway seeds that covers the top of the roll. The roll itself is made from a simple yeast dough, similar to a kaiser roll or hard roll. After baking, the tops are brushed with an egg wash and then liberally coated with the salt and caraway seed mixture.
The origins of the kimmelweckroll can be traced back to the German immigrants who settled in Western New York in the 19th century. These German bakers brought the tradition of the kümmelweck, a type of salted caraway-topped bread, with them from their home country. Over time, the kümmelweck evolved into the kimmelweckroll as we know it today.
Kimmelweckrolls are most commonly used as the foundation for the iconic "beef on weck" sandwich. This regional specialty features thinly sliced roast beef piled high on the savory, crusty roll. The combination of the salty, caraway-infused roll and the rare, juicy roast beef is considered a quintessential Western New York food. Kimmelweckrolls may also be served on their own as a snack or used for other sandwich fillings.
Beyond the beef on weck, kimmelweckrolls have found their way into other local dishes and culinary traditions. They are sometimes used in place of traditional dinner rolls, lending their unique flavor to meals. The rolls have also been incorporated into breakfast sandwiches and even as the base for mini sliders.
While kimmelweckrolls are strongly associated with Western New York, variations can be found in other parts of the United States with significant German immigrant populations. Recipes and preparation methods may differ slightly, but the core elements of the salted caraway topping remain consistent.
For home cooks, kimmelweckrolls can be a fun and flavorful addition to the bread basket. The rolls pair well with a variety of meats, cheeses, and other savory fillings. They can be made from scratch using a simple yeast dough recipe or purchased pre-made from local bakeries. When topping the rolls, it's important to use a coarse, flaky salt and whole caraway seeds for the authentic flavor and texture.