About this recipe: Weck rolls are cousins to the Brochten and Kaiser rolls but are prepared and shaped differently. They are traditionally topped with coarse salt, poppy seeds, caraway seeds or sesame seeds before being baked.
Rolls were very good flavor, texture, slices nicely. However the folding into rolls was a bit confusing and I think I would just shape by hand into buns the next time. They held the beef juices well and made a large sandwish. The milk and egg wash really helped the salt and caraway seeds stick well. - 17 Apr 2001 (Review from Allrecipes US | Canada)
My mother is from Germany and it's great to be able to make for her some of the things she misses so dearly. These were awesome and didn't last long in a household with 4 kids! Thanks! - 14 Nov 2000 (Review from Allrecipes US | Canada)
An excellent alternative to flying to Buffalo for weck rolls! You must definitely top the rolls with coarse salt or seeds though! I want a beef on weck sandwich now! - 01 May 2005 (Review from Allrecipes US | Canada)