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PREPARATION:
FOR THE ROLLS
Combine the caraway seeds and
coarse salt in a small bowl and
set aside. In a large mixing bowl,
combine the yeast, 2 cups of
flour, the salt, oil, milk, sugar
and water. Mix well at medium
speed for 2 minutes, scraping the
bowl occasionally. Add the eggs
and beat the mixture another
minute, adding as much flour as
the mixer will take. By hand, stir
in enough remaining flour to make
a soft dough.
Turn the dough onto a floured
board and knead, adding flour, if
necessary, until it is smooth and
elastic. Place the dough in a
large, greased bowl, turning it to
grease the top. Cover with linen
towel and set the dough in a warm
place, and let it rise until it
has doubled in size, appx. 45
minutes. Punch the dough down and
knead it for two minutes on a
floured board.
Working with ½ half the dough at a
time, roll out on a large flat,
floured surface until dough is
appx ½" thick. Use the cookie
cutter to cut out the rolls. With
a sharp kitchen knife, cut four
evenly spaced shallow arcs into
the top of each rolls from the
center to the edges, pressing at
the center with your thumb to make
an indentation. The pinwheel
pattern should resemble that on a
Kaiser roll. Place the rolls on a
greased cookie sheet. Sprinkle the
tops with the caraway seed-salt
mixture. Cover with a linen towel
and let rise until doubled in
size.
To bake, place a heat-proof pan of
water on the floor of the oven and
preheat the oven at 350 degrees.
When the oven is hot, put in the
rolls and bake them for about 30
minutes, until they are browned.
Time may vary based on the size of
the rolls. Start with less time
and add more as needed.
FOR THE ROAST BEEF
Use recipe #40 from our archives,
omitting the vegetables. The roast
should be medium to medium rare.
When roast has rested, slice as
thin as you can.
FOR THE AU JUS SAUCE
Remove all but appx 1 ½ tbsp of
grease from the bottom of the
skillet. Set skillet on stove over
medium heat. Sprinkle appx 1 ½
tbsp of flour into skillet,
stirring constantly to get all the
dredge from the bottom of the
skillet. Slowly add 2 cups of beef
broth stirring constantly until
smooth. Sauce should be thin.
Cut rolls in half and dip the top
half in the au jus sauce before
placing on the sandwich. Serve
additional sauce along side for
dipping. Enjoy.
HINTS: You can used package
Au Jus sauce but it might be a
little salty to some peoples
taste. We used a 9 X 13 inch
baking dish with 1" of water in it
for the pan in the bottom of the
oven to give the rolls the
moisture they needed. |
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