Instructions:

Kummelweck Rolls

A great upstate New York caraway encrusted hard roll.

Dough
3/4 cup water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 1/3 cups gluten flour
1 1/3 cups unbleached bread flour
2 tablespoons nonfat dry milk
2 tablespoons potato flour (potato starch)
2 tablespoons unsalted butter
1 egg

Topping
Equal parts caraway seeds, coarse salt and pumpernickel,
    mixed until well combined

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.

Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.

Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping. Bake them in a preheated 425 degree F oven for 15 to 18 minutes, or until they're golden brown. Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely.

Yield: 6 large rolls.

*Use more or less topping, according to your taste tolerance for salt.