Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Pat Barnes      


    List of Ingredients

    Kimmelweck rolls
    Roast beef

    Assembly: Slice a Kimmelweck roll in half. Pile thin sliced roast beef on the bottom half of the roll. Dip the top half of the roll quickly into the pan juices to moisten (not too soggy though). Spread with prepared horseradish if desired. Place on top of sandwich. Serve immediately.

    For the Roast Beef:
    1 rump roast
    1 can beef broth
    1 large onion, cut in big chunks
    salt, pepper, garlic powder to taste (several dashes)
    Maggi brand beef granules

    Flour the roast and brown it in oil over medium high heat. Place the browned roast in an ovenproof covered pot. Add the beef broth and enough water to come half way up the roast. Add the onion. Add the salt, pepper and garlic powder to your taste. Add several dashes of Maggi. Cook roast, covered, at 375 F. until tender turning occasionally. When roast is done to your preference (140 F., rare is best). Remove roast and let cool for easier slicing. Slice as thin as you can. Strain the cooking juices, discard solids, and return the juices to the pan. Put the roast slices back into the juice and heat.

    For the Kimmelweck Rolls:

    2 Tblsp. active dry yeast
    2-1/2 cups warm water (110 F)
    2 Tblsp. solid shortening
    1 Tblsp. sugar
    2 tsp. salt
    6-1/2 cups flour
    3 egg whites, beaten stiffly
    1 egg white, for egg wash
    Caraway seeds for topping
    Kosher salt for topping

    Proof the yeast in the warm water. Add shortening, sugar, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold egg whites into yeast mixture. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8-10 minutes, until smooth and elastic. Place in oiled bowl, turn to coat, and cover with damp towel. Let rise until double, about 1 hour. Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface. Divide dough into 18 pieces. Flatten each piece into a 7-inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around, overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. (If you've seen a Kaiser roll, this is the shape you are aiming for). Place rolls upside down on a well-greased baking sheet, 3 inches apart. Let rise 30 minutes, turn right side up, let rise 15 more minutes. Place on well-greased baking sheet. If your oven will not fit all at once, prepare half at a time, keeping rest covered for 15 minutes. Flatten tops slightly. Cover and let rise 45 minutes. Preheat oven to 425 F. Put a shallow pan on the bottom shelf of oven. Lightly brush the rolls with egg wash. Sprinkle with seeds and/or coarse salt. Place 1 cup of ice cubes in the heated pan in oven. Immediately put the rolls in and bake 15 to 20 minutes until golden brown. Remove and cool on racks.





previous page | recipe circus home page | member pages
mimi's cyber kitchen |