Chef John's Kummelweck Rolls

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water (105 to 115 degrees F)
• 1/4 cup sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 1/2 cups all-purpose flour
• 1/2 cup warm milk (105 to 115 degrees F)
• 1/4 cup melted butter
• 2 tablespoons pretzel salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons caraway seeds

Directions

1. In a small bowl, dissolve the yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the sugar, salt, oil, and 1 1/2 cups of the flour. Stir in the yeast mixture, warm milk, and melted butter. Stir in the remaining 1 cup of flour, and knead the dough until smooth and elastic, about 8 minutes. Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
3. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 pieces and shape each piece into a roll. Place the rolls on a greased baking sheet. Cover and let rise until doubled in size, about 45 minutes.
4. Preheat the oven to 375 degrees F (190 degrees C). Brush the rolls with melted butter and sprinkle with the pretzel salt, pepper, and caraway seeds. Bake for 20 to 25 minutes, until golden brown.

Interesting Facts

• Kummelweck rolls are a German-style roll that originated in the city of Kummel, Germany.
• The topping on the rolls is made from pretzel salt, caraway seeds, and freshly ground black pepper.
• These rolls are perfect for serving with roast beef, ham, or your favorite sandwich.