beef on weck rolls recipe

Written ByJenny Smyth Posted on
beef on weck rolls recipe
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The Best beef on weck rolls recipe

Beef on weck rolls are a staple in my household, and I’m excited to share this recipe with you. As a busy mom, I appreciate how easy it is to make and how much my family loves it. The dish has its roots in Buffalo, New York, where it was created by the local German community.

It’s a perfect combination of tender beef, crispy roll, and flavorful toppings that will leave you wanting more. The first time I made beef on weck rolls, I was surprised by how quickly they came together. The key to this recipe is the technique of searing the beef in a hot skillet before finishing it in the oven.

This creates a nice crust on the outside while keeping the inside juicy and flavorful. I love how versatile this recipe is – you can serve it as an appetizer or main course, and it’s perfect for any occasion. My family raves about the taste of these beef on weck rolls, and I’m sure yours will too.

The combination of flavors and textures is unbeatable. Plus, this recipe is relatively healthy compared to other comfort foods out there – just be sure to use lean beef and whole wheat buns for an added bonus. One of my favorite things about this recipe is how easy it is to customize to your family’s tastes.

Do you like spicy food? Add some hot sauce or red pepper flakes to give it an extra kick. Prefer a milder flavor?

Use mild cheese instead of cheddar for a similar taste without the heat.

Beef on Weck Rolls

Beef on Weck Rolls

4.6 from 1570 votes

Beef on weck is a classic Western New York sandwich featuring thinly sliced roast beef on a kummelweck roll. The roll is topped with coarse salt and caraway seeds, and the sandwich is traditionally served with horseradish and au jus.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time3 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Rolls

3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 tsp salt
1 tbsp caraway seeds
1 tbsp coarse sea salt (for topping)
1 egg white, beaten (for wash)

👨‍🍳Directions

1In a small bowl, dissolve the yeast and a pinch of sugar in the warm water.
2Let it sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
3Meanwhile, in a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt.
4Add the yeast mixture, melted butter, and egg to the dry ingredients.
5Mix with a wooden spoon or the dough hook on low speed until a shaggy dough forms.
6Knead for 8 to 10 minutes by hand on a floured surface or with the dough hook on medium speed until the dough is smooth and elastic.
7Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for 1 to 1.
5 hours until doubled in size.
8Punch down the dough and divide it into 8 equal pieces.
9Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spacing them about 3 inches apart.
10Cover the rolls loosely with the towel and let them rise again for 30 to 45 minutes until puffy.
11Preheat the oven to 375°F.
12Brush the tops of the rolls with the beaten egg white, then sprinkle generously with caraway seeds and coarse sea salt.
13Bake the rolls for 18 to 22 minutes until they are golden brown and sound hollow when tapped on the bottom.
14Transfer to a wire rack to cool completely before slicing.
15For the classic beef on weck, slice each roll horizontally, fill with thinly sliced roast beef, and serve with horseradish and a small cup of au jus for dipping.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Baking sheet
Parchment paper
Pastry brush
Clean kitchen towel
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 580mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 7g

📝Notes

For best results, use fresh caraway seeds and coarse salt. The rolls can be made a day ahead and stored in an airtight container; reheat in a 350°F oven for 5 minutes before serving. For a softer crust, brush the rolls with melted butter after baking.

Watch Video Of How Beef on Weck Rolls Works

These beef on weck rolls are perfect for any occasion – whether you’re hosting a party or just need a quick meal for your family.

One thing I love about this recipe is how easily you can customize it to your tastes – add some hot sauce if you like spicy food or use mild cheese if you prefer a milder flavor.

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Beef on Weck Rolls

Q: What type of meat should I use for beef on weck rolls?

For this recipe, you’ll want to use thinly sliced roast beef. You can ask your butcher to slice it thinly for you, or use pre-sliced roast beef from the grocery store.

Q: Can I use ground beef instead of sliced roast beef?

No, ground beef will not work well in this recipe. The key to beef on weck rolls is the tender texture of the sliced roast beef.

Q: How do I keep the roll from getting soggy?

To prevent the roll from getting soggy, make sure to toast it lightly before assembling the sandwich. This will help keep the roll firm and prevent sogginess.

Q: Can I make these rolls ahead of time?

Yes, you can assemble the rolls up to a day in advance and store them in the refrigerator until ready to serve.

Q: Are these rolls suitable for vegetarians?

No, these rolls are not suitable for vegetarians as they contain beef.

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