Where can I find Kimmelweck Rolls?

[John Doe]

Does anyone know if there is a place to order Kimmelweck Rolls on-line? I've
been looking and I haven't been able to find any place. I went back to
Buffalo to visit family and had a "Beef on Weck" and had forgotten how good
they are, and would like to make them here in Rhode Island. Any assistance
would be greatly appreciated!

Thanks!!

[sf]

I had to google to see what they were. Oh, man those look good!

Did you discover this website?
http://www.geocities.com/libmary/buffwingsalad.html
It has a recipe for

KIMMELWECK ROLLS

Ingedients:

1/4 cup caraway seeds
1/4 cup coarse salt
2 envelopes active dry yeast
5 cups (about) flour
2 tsp. salt
2 1/2 tbsp. sugar
1/3 cup oil
2/3 cup milk
3/4 cup warm water

2eggs

------------------------------------------------------------------------------------------------
Combine caraway seeds and coarse salt in a small bowl; mix well.
Set aside.

In a large mixer bowl, combine yeast,
2 cups of the flour, salt, oil, milk and water.
Mix well at medium speed for 2 minutes, scraping bowl occasionally.

Add eggs and beat another minute,
adding as much flour as the mixer will take
without dough becoming too heavy to mix.
By hand, stir in enough remaining flour to make a soft dough.

Turn onto a floured board with remainder of the flour.
Knead until smooth and elastic.
Place in large greased bowl, turning to grease top.
Cover and let rise until doubled in bulk, about 45 minutes.
Punch down and knead for 2 minutes on a floured board.

To shape into rolls, cut dough into 24 pieces.
Tuck edges of each piece under and shape into flat, round rolls.
With a sharp kitchen knife, cut four evenly spaced,
shallow arcs in each roll from the center to the edges,
pressing at center with your thumb to make an indentation
(the pinwheel pattern resembles a Kaiser roll).

Sprinkle tops with the caraway-salt mixture.
Transfer to baking sheets and cover.
Let rise until doubled in bulk, or refrigerate overnight.

To bake, place in a humid oven
(arrange a heat-proof pan of water on oven bottom).
Bake at 350 degrees for about 30 minutes, until brown.
Makes 2 dozen rolls.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

[Ms B. Haven]

On Sat, 8 Sep 2007 20:06:37 -0400, John Doe <JD...@nothing.com> wrote:

http://www.andersonscustard.com/mailorder.html

[Ms B. Haven]

On Sat, 8 Sep 2007 20:06:37 -0400, John Doe <JD...@nothing.com> wrote:

One more:

http://www.pumpernick.com/buffalo.html

[Shawn Hirn]

In article <0001HW.C308B14D...@news.east.cox.net>,
John Doe <JD...@nothing.com> wrote:

Did you try googling for "Kimmelweck Rolls" to see what turns up? I just
did and I found several recipes. Since the recipe is fairly easy and the
ingredients are inexpensive, you can probably make your own Kimmelweck
Rolls if you can't find them online.

[Bobo Bonobo®]

On Sep 8, 7:52 pm, Shawn Hirn <s...@comcast.net> wrote:
> In article <0001HW.C308B14D006CA31CF0182...@news.east.cox.net>,

Maybe it's just me, but I wouldn't buy rolls online.

--Bryan

[Carol Garbo]

John; here is what I do since I know it is a lost cause trying to find
them here in southern IL: I buy the best bakery kaiser rolls that I can
find; brush them with an egg wash, then sprinkle with some coarse salt
and caraway seeds; heat in a 375 oven until hot. NOT the real deal but
pretty darn close!
Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

[George]

The store versions can be pretty lame too since so many places insist on
packaging bread products in plastic bags.

[John Doe]

On Sat, 8 Sep 2007 22:08:41 -0400, Carol Garbo wrote
(in article <10211-46E...@storefull-3257.bay.webtv.net>):

Late last night I found this link,
http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm
and am in the process of trying it out. Thanks for all the information and
advice. My wife has never had it, and is excited to try. I just hope they
come out as good as the "real thing".

Thanks again for all the assistance!

[Alyssa Mehl]

A quick search brought up this recipe:

http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html

If price is no object, you can order the whole Beef on Weck package from the
following:

http://www.andersonscustard.com/mailorder.html

If you don't want to order, but don't want to make your own, maybe you could
approach the owner of a small local bakery and ask them to make a batch for
you. Just a suggestion.

Alyssa

"John Doe" <JD...@nothing.com> wrote in message
news:0001HW.C308B14D...@news.east.cox.net...

[John Doe]

On Sun, 9 Sep 2007 15:36:40 -0400, John Doe wrote
(in article <0001HW.C309C388...@news.east.cox.net>):

Well, I made them last week using the linked recipe. I was skeptical, but to
be honest, they were as good or better than they were in my last trip to
Buffalo! I will definitely be making them again!

John

[tjeasy...@gmail.com]

http://www.buffalofoods.com/ecommerce/baked-goods/kimmelweck-rolls.html

[John Doe]

On Thu, 26 May 2016 13:47:01 -0700 (PDT), tjeasy...@gmail.com
wrote:

Thanks!! I was waiting here all this time for a reply!!

[Nancy2]

Is that $6 for one roll? Wow.

N.

[Janet B]

On Thu, 26 May 2016 13:47:01 -0700 (PDT), tjeasy...@gmail.com
wrote:

Here's the recipe for them:
http://www.kingarthurflour.com/recipes/kummelweck-rolls-recipe
Janet US

[Dave Smith]

Wow... an answer to an 8 year old question.

I can appreciate your interest in kimmewick. I live about 25 miles from
Buffalo but on the other side of the border. I have had lots of beef on
weck over the years. Last week we went to see a Frank Lloyd Wright house
in Derby, about 15 miles south west of Buffalo and we had lunch in a
nice little dinner there. I had the first beef on weck that I have had
in years and it was as good as I remember them,

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:f9bwbzp5...@sqwertz.com...

> On Thu, 26 May 2016 13:54:53 -0700 (PDT), Nancy2 wrote:
>
>> Is that $6 for one roll? Wow.
>

> Description says a half dozen for $6. But shipping is $60, making
> them $11/roll.

What is so special about them?

[Nancy2]

Silly us...I didn't look at the date. LOL.

N.

[Dave Smith]

On 2016-05-28 8:01 AM, Nancy2 wrote:
> Silly us...I didn't look at the date. LOL.
>

That's okay. I is a food item that deserves the mention. I had
speculated about it being a regional favourite, since it is so common in
the Buffalo area. Seeing your latest post about it inspired me to find
out more about Kummelweck and it turns out to be the American version of
a roll that originated in southern Germany. It was introduced to western
NY by a German immigrant baker.

Given the country wide popularity of a lot of other foods, I don't
understand why Kummelweck and beef on weck, has not spread across the
country. When I was in western NY last week and saw beef on weck on the
menu it was the immediate choice. My son had one too and said that was
what he usually has when in the area. Buffalo wings should move over
and make way for the next national food craze.

[Sky]

Never have I heard of a "beef on weck" sandiwch before. Is it akin to a
'beef au jus" sandiwch? Yeah, yeah I did Google, but . . . 8-D ! Is
there anything 'special' about the beef-on-weck other than the bun/bread
that makes it singular?

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

[Dave Smith]

On 2016-05-28 10:18 AM, Sky wrote:
> On 5/28/2016 7:28 AM, Dave Smith wrote:
>> On 2016-05-28 8:01 AM, Nancy2 wrote:
>>> Silly us...I didn't look at the date. LOL.
>>>
>>
>>
>> That's okay. I is a food item that deserves the mention. I had
>> speculated about it being a regional favourite, since it is so common in
>> the Buffalo area. Seeing your latest post about it inspired me to find
>> out more about Kummelweck and it turns out to be the American version of
>> a roll that originated in southern Germany. It was introduced to western
>> NY by a German immigrant baker.
>>
>> Given the country wide popularity of a lot of other foods, I don't
>> understand why Kummelweck and beef on weck, has not spread across the
>> country. When I was in western NY last week and saw beef on weck on the
>> menu it was the immediate choice. My son had one too and said that was
>> what he usually has when in the area. Buffalo wings should move over
>> and make way for the next national food craze.
>
> Never have I heard of a "beef on weck" sandiwch before. Is it akin to a
> 'beef au jus" sandiwch? Yeah, yeah I did Google, but . . . 8-D ! Is
> there anything 'special' about the beef-on-weck other than the bun/bread
> that makes it singular?

It is similar to a beef us jus or to a beef dip, but the roll is
Kummelweck. They tend to be soft and have that topping of salt and
caraway seeds. I am usually not impressed with caraway and avoid rye
bread with it, but I love these things. It surprises me that this
product has not gained wider notoriety. Anyone travelling to the Buffalo
area should make a point of trying one.

[Nancy2]

I am always astounded that some areas of the country don't offer pork
tenderloin sandwiches, since they are easy to make, pork is available
everywhere, and the bun is an ordinary burger bun. They are easy for
any home cook, too. Go figure.

N.

[Dave Smith]

I would probably like that. They are all but unheard of here, and heard
of only by those who was triple D.

Let's add Shoo Fly pie to the list. I had it years ago when I was in
southern PA and it was wonderful.

[Cheryl]

I've just been reading about the sandwich and the history so I've saved
the recipe to try them. Thanks.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:f9g2z.50086$u66....@fx28.iad...

I looked up the recipe.

http://www.food.com/recipe/kimmelweck-rolls-354829

Not something widely available so anyone serving the sandwiches would likely
have to make the rolls from scratch.

At first glance, they appear to be Arby's roast beef sandwiches. Just not
appealing to me.

I can see how various places could do a Philly cheese steak. There are
enough variations on those and the ingredients are widely available. I just
can't see this bread catching on in other places.

[Julie Bove]

"Nancy2" <ellor...@gmail.com> wrote in message
news:92bb4261-502d-46d0...@googlegroups.com...

I think pork must be more popular in some places than others. Porchetta is
popular in PA. Pork doesn't seem to be too popular here with some
exceptions. Usually available in Mexican places, Asian places, and some
restaurants catering to families and seniors will offer ham or pork chops on
the menu. Of course, bacon is everywhere. I had some inedible to me bacon
earlier. Restaurant managed to burn the edges but the rest was fatty and
soft. I only like it crisp. Angela ate it. I guess they made up for it with
the oatmeal which was exceptionally good today.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message

news:FGp2z.99829$9J6....@fx25.iad...

I bought a little Shoo Fly pie once and my husband ate it. They had people
over at his parents house and they were all laughing at him, saying it
wasn't supposed to be eaten. Not by humans anyway. The gist of it is to put
it at the end of the table to lure the flies to it and not your other foods.

[Nancy2]

Shoo-Fly Pie? We had that when we lived in Kentucky, when I was in 6th grade.
It has a lot of molasses, which I could tolerate then, but can't now. My mom had
a good recipe and liked to make it when our Iowa families were visiting.

N.

[Brooklyn1]

Nancy2 wrote:
>
> I am always astounded that some areas of the country don't offer pork
> tenderloin sandwiches, since they are easy to make, pork is available
> everywhere, and the bun is an ordinary burger bun. They are easy for
> any home cook, too. Go figure.

Restaurants where I live don't offer many pork dishes but markets
offer more pork cuts than beef... especially for warm weather holidays
like this one... there are too many pork cuts to list; every type of
roast, chops, ribs, sausage, and a vast array of cured. The little
Tops Market in town sells especially good pork, the butchers there say
they buy from local farms. Yesterday I bought 8 beautiful thick cut
center cut loin pork chops, $2.99/lb.

[dejamos]

I made it when I was in 4th or 5th grade after reading Lois Lenski's
Shoo-Fly Girl. The recipe was at the back of the book so we made it.
It was not at all what I was expecting. You have to really like
molasses, as that is the predominant flavor and I was not at all
familiar with it at that time:

Mix 2 cups flour, 2/3 cup brown sugar and 1 tablespoon butter into
crumbs. Set aside half. Mix 1 cup dark molasses, 3/4 cup boiling
water, 1 teaspoon soda and 1 beaten egg. Mix with half of the crumbs,
but do not beat. Pour the mixture into a pie shell and cover with the
remaining crumbs. Bake 11 minutes at 375 deg. F. then lower to 350 deg.
F. and bake for another 30 minutes.

I made it again years later when my palate had developed more of a taste
for molasses and liked it much better.

I haven't thought about it for years, though. I think it might be time
to make it again.

[Dave Smith]

It is high on my list whenever I hear mention of it. Unfortunately, any
time I am in pie making mode I am thinking of the pies I am more
accustomed to.

[Julie Bove]

"dejamos" <dej...@invalid.invalid> wrote in message
news:nifn5p$qjr$1...@dont-email.me...

Lois was my mom's friend. I went to her house and she autographed my copy of
Davy And His Dog. I loved her books.

[dejamos]

Same here. I am going to try to remember this the next time I get the
urge to make a pie.

[notbob]

On 2016-05-29, dejamos <dej...@invalid.invalid> wrote:

> You have to really like

> molasses, as that is the predominant flavor.....

I wonder how it would taste using sorghum?

Regardless, thnx fer the recipe. ;)

nb

[agnes...@gmail.com]

dicamillobakery.com

[jmcquown]

On 7/28/2020 8:20 PM, agnes...@gmail.com wrote:
>
> dicamillobakery
>
Thank you for the enlighting SPAM link!

Jill

[Jeßus]

On Tue, 28 Jul 2020 17:20:25 -0700 (PDT), agnez...@gmail.com wrote:

>
>rotten.com

I'd try your local Kimmelweck shop.

[Agnes Smith]

[Agnes Smith]

On Tuesday, July 28, 2020 at 5:32:20 PM UTC-7, jmcquown wrote:

> On 7/28/2020 8:20 PM,wrote:
> >
> > dicamillobakery
> >
> Thank you for the enlighting SPAM link!
>
> Jill

For your information, Jill, dicamillobakery.com is NOT a spam site. It is a legit site in upstate NY, where I used to live. You can not find any kimmelwick (or kummelwick) rolls in Washington State where I now live. Don't accuse people of sending spam until you have good cause for doing so.

[Sheldon Martin]

On Wed, 29 Jul 2020 04:28:40 -0700 (PDT), Agnes Smith
<agnes...@gmail.com> wrote:

>On Tuesday, July 28, 2020 at 5:32:20 PM UTC-7, jmcquown wrote:
>> On 7/28/2020 8:20 PM,wrote:
>> >
>> > dicamillobakery
>> >
>> Thank you for the enlighting SPAM link!
>>
>> Jill
>
>For your information, Jill, dicamillobakery.com is NOT a spam site.
>It is a legit site in upstate NY, where I used to live.
>You can not find any kimmelwick (or kummelwick) rolls in Washington State
>where I now live.

You must live in Bothel, WA. LOL

Bake your own:
https://www.cdkitchen.com/recipes/recs/286/Kummelweck-Rolls119660.shtml

[jmcquown]

For your information, Agnes, you were replying to a post from 2007. I
sincerely doubt the OP ("John Doe") is still around to read your reply.
At any rate, regulars on this newsgroup are not inclined to click links
that are posted by people we've never heard of. It's almost always SPAM
- meaning you're trying to sell us something. Nearly all of it shows up
via Google Groups.

Jill

[Dave Smith]

If you lived in that area you probably know that Kimmelwick is a local
specialty and virtually unavailable outside of western NY.

[Sheldon Martin]

Kimmel is caraway, refers to anything containg

[Sheldon Martin]

On Wed, 29 Jul 2020 Dave Smith wrote:
>On 2020-07-29 Agnes Smith wrote:

>> On Tuesday, July 28, 2020 jmcquown wrote:
>>>>
>>>> dicamillobakery
>>>>
>>> Thank you for the enlighting SPAM link!
>>>
>>> Jill
>>
>> For your information, Jill, dicamillobakery.com is NOT a spam site.
>> It is a legit site in upstate NY, where I used to live. You can not
>> find any kimmelwick (or kummelwick) rolls in Washington State where I
>> now live. Don't accuse people of sending spam until you have good
>> cause for doing so.
>
>If you lived in that area you probably know that Kimmelwick is a local
>specialty and virtually unavailable outside of western NY.

Kimmel refers to carraway seed, there's even Kimmel Liquer made with
carraway, very helpful for sore throat. There are many ethnic breads
that contain carraway. There's nothing special about kimmelweck, it's
a bread that's popular all over, especially Russia and eastern
Europe... what do yoose think Jewish rye bread with carraway seeds is?

[Sheldon Martin]

On Wed, 29 Jul 2020 10:31:35 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

Kimmelwick is available throughout Russia and eastern Europe. Jewish
Rye bread is kimmelwick. Kimmel refers to carroway.

[Dave Smith]

That may be, but Kummelwicke is a type of roll that is unique to Western
New York.

[Bill Ihnow]

On Saturday, September 8, 2007 at 10:08:41 PM UTC-4, Carol Garbo wrote:
> John; here is what I do since I know it is a lost cause trying to find
> them here in southern IL: I buy the best bakery kaiser rolls that I can
> find; brush them with an egg wash, then sprinkle with some coarse salt
> and caraway seeds; heat in a 375 oven until hot. NOT the real deal but
> pretty darn close!
> Carol
> Our life may not always be the party we would have chosen, but while we
> are here, we may as well dance!