Beef on Weck, Part 1: Kummelweck Roll

Welcome to one of this country’s most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. The roll’s fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you’ll understand why this is the pride of Western New York.

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Oatmeal Rolls with Honey Butter

This is a homemade roll recipe from my sister’s mother-in-law. I make these for every holiday or special meal and my family wouldn’t have it any other way! They are the best served with the honey butter.

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German Plum Rolls (Zwetschgenschnecken)

In Germany, cakes made with plum are very popular. This variation can be made as either a whole cake or as individual ‘tarts.’ I call them ‘rolls’ due to their appearance. They are very delicious on a Sunday fall afternoon with a hot cup of tea! They’re best when still warm and served with whipped cream!

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Deb’s Cloverleaf Rolls

My grandmother, in the Depression, had five children and not a lot of income. So she had to get up quite early in the morning and make loaves of bread and rolls to sell so that she could supplement the income and keep the family going. My mother would deliver them to the neighbors, still hot out of the oven, with a jar of jam. Now I make my living making bread.

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Refrigerator Rolls I

These rolls take a while to make but are certainly worth the effort. My maternal grandmother made a double batch of these at each major holiday, and they were almost always gone before anything else! They’re very tender and lightly sweet.

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Pepper Bread

This recipe was passed on to me by my aunt; we used to beg for her to make this as children. The pepper is slight in comparison to the overall taste. The brushed egg yolk mixture gives the bread a crunchier outside and soft inside.

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Chef John’s Hot Dog Buns

          

Don’t get me wrong; if you hand me a hot dog at the ball game, it’s not like I’m going to throw it back in your face, but given the choice this butter-crisped, split-topped bun is the way to go. Thanks to its genius design the meat and fixings go in the top, which leaves three relatively flat sides to toast in butter.

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