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
- In a small bowl, dissolve the yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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.
