Kimmelweck Rolls

Makes 1 1/2 dozen

Stacey

ingredients

1
Mix 1/3 cup of flour, sugar, salt, and undissolved yeast. Add softened margarine, mix thoroughly. Gradually add hot water. Beat 2 minutes. Add egg white and 1 cup flour. Beat. Add rest of flour.
2
Knead 8-10 minutes then place in greased bowl. Grease top of dough. Let rise until double in bulk (about 45 minutes).
3
Knead down. Cut and form small balls (less than 1/4 c. dough). Let stand on board 15 minutes.
4
Swab top of each ball with melted butter. Make a distinct crease mark across each round (do this both ways). Makes 4 segments, go to bottom of dough and gently squeeze together. Turn face down on greased baking sheet. Cover and let rise double (about 35 minutes).
5
Mix course salt and caraway seeds. Rub through fingers to combine flavors. When ready to bake, turn rolls over (face up), brush with water, sprinkle with salt and caraway mixture. Bake at 375 degrees about 30 minutes. Place a small amount of water on another cookie sheet below the rolls for steam to make them spread out.