INGREDIENTS

INSTRUCTIONS

Here's the kimmelweck ("weck") recipe, from "Real American Food" by
the Sterns.  Mix yeast with 1/2 C of the potato water and sugar.
Combine mashed potatoes, remaining C of potato water, milk, butter,
salt, and caraway seeds. When yeast mixture is foamy, stir it in. Add
7 C of the flour, cup by cup, stirring until dough comes away from
bowl. Turn out onto a floured board and let rest while you clean and
butter bowl.  Knead dough 10 minutes, adding flour if necessary to
create a smooth  dough. Return to bowl and roll dough around to coat it
with butter.  Cover and let rise in a warm place until double in bulk,
about 2  hours.  Punch down dough, knead again 1-2 minutes. Roll out
and divide into 12  pieces. Form each piece into a smooth ball. Then
flatten ball  slightly so that it's roll-shaped. Set 2 inches appart on
lightly  greased cookie sheet. Cover loosely with towel and let rise
until  double in bulk, less than 1 hour.  Preheat over to 375 deg.
Brush rolls with egg white mixture and  sprinkle with desired amount of
coarse salt [it should be a lot of  salt, not just a few grains] and
caraway seeds. Bake 15 minutes.  Reduce heat to 325 deg and bake 15-20
minutes more, until rolls are  medium brown. Remove from oven and cool
on rack.  Posted to MC-Recipe Digest V1 #524 by
dsr@philabs.research.philips.com on Mar 19, 97

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