Beef on a Weck
Roast Beef on a Kümmelweck

"Weck" is a southern German word for roll. Thin sliced roast beef on a caraway bun
This is from the "Beef on Weck" restaurant , Eckl's in Orchard Park, N.Y.

This intersesting recipe is from 1934. The sandwich consists of a roll like a Kaiser bun that is topped with coarse salt and caraway seeds, and piled high with roast beef cooked to a medium rare to medium state, and served with horseradish sauce.

1. Mix yeast with 1/4 cup of potato water and sugar

2. In a large bowl, combine remaining potato water, mashed potatoes, milk, butter, table salt and 1 tbl. caraway seed

3. Add 3 1/2 cups of flour. cup by cup, stirring until dough pulls away from the bowl.

4. Turn out onto floured board and let rest while you clean and butter bowl.

5. Knead dough 8-10 minutes, adding flour if necessary to create a smooth dough.

6. Return to the bowl and let rise until double in bulk, about 2 hours.

7. Punch down dough, knead again 2 minutes.

8. Roll out and divide into 6-8 pieces depending how large you want them.

9. Roll each piece into a ball, then press it gently into a bun shape on a lightly greased cookie sheet, keeping rolls 2 inches apart.

10. Cover loosely and let rise 1 hour.

11. Preheat oven 375*.

12. Brush rolls with egg white mixture and sprinkle with caraway and coarse salt.

13. Bake 15 minutes. Lower heat to 325* and bake 15-20 minutes longer or until med brown.

12. Remove and cool.

13. Buffalo , New York 's famous sandwich. Make a med/rare roast beef, shave of a pile of beef and mound on the bottom half of the roll. Dunk the top roll inside in the au jus and put some horseradish cream sauce.

Thank you to Barb Rokitka from Buffalo, NY that told me about this great dish

Quick Kümmelweck Rolls

A Quicker way to do this without making the roll is to buy a Kaiser
buns and make a glaze of water and cornstarch. Brush this on the buns, top with the salt and caraway seed mixture and bake them to set the topping. This recipe is courtesy of Charlie the Butcher Restaurant in Buffalo NY.

Pre heat the oven to 350 degrees

1. 1 cup water
bring to a boil

2. Blend 2 tablespoons of Kosher salt and 2 tablespoons caraway seed,
and reserve in a bowl.

3. blend 1 half cup water and 2 Tablespoons cornstarch together and blend it into the boiling water and cook till it is thickened. Let the glaze cool a bit.

3. Brush the buns with some of the glaze and top with some of the salt /caraway seed mix.

4. Bake in oven for about 3 to 4 minutes till the topping is set.

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