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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I just found a recipe from my mother for one of the best rolls I have ever eaten. It is from the Beef on Weck restaurant , Eckl's in Orchard Park, N.Y. Great roast beef sandwiches. Recipe from 1934. Ingredients:
1 pkg. dry yeast |
3/4 cup 110 degree potato water (save after doing potatoes) |
1 tsp. sugar |
1/2 cup mashed potatoes |
1/2 cup of milk |
4 tbl. butter, melted |
1 tsp. table salt |
1 tbl. caraway seeds |
3 1/2 to 4 cups flour |
1 egg white, beaten with 1 tbl. water |
coarse salt to taste |
caraway seeds to taste |
Directions:
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.
14. Remove and cool.
15. 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.
16. I grew up on these but could not find the original Weck recipe until today.
17. Best sandwich I have ever tasted.
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