Units Scale

DOUGH:
3/4 cup water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/3 cups High-Gluten Flour
1 1/3 cups King Arthur Unbleached Bread Flour
2 tablespoons Baker's Special Dry Milk or 1/4 cup nonfat dry milk
2 tablespoons potato flour
2 tablespoons unsalted butter, softened
1 large egg
TOPPING:
Equal parts (1 tablespoon each) caraway seeds, coarse salt and pumpernickel flour, mixed until well-combined
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Beef on Weck Ingredients:
1 cup au jus gravy, reserved from roasting the beef with plenty of smashed garlic and fresh herbs underneath the beef during the roasting
2 tsp. Harissa hot sauce (TFD addition - totally optional, leave out for original recipe)
20 ounces cooked rare roast beef, sliced thinly
3 ounces top-quality prepared horseradish
Sour pickles for garnish

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In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough.
Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it’s smooth and supple.
Place the dough in a lightly greased bowl, cover the bowl, and allow it to rest for 1 hour; it’ll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
Divide the dough into six 3 ¼-ounce (92g) pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they’re good and puffy.
While the rolls are rising, preheat the oven to 425°F.
Brush the rolls with a bit of melted butter, and sprinkle lightly with the topping. Bake them for 15 to 18 minutes, or until they’re golden brown.
Remove from the oven and cool on a wire rack; they’re best served the same day they’re made, though they do reheat nicely. Freeze for up to 1 month.
For the sandwiches:
Heat the au jus in a small pot. If desired, add harissa to juices for a spicy kick. Dip sliced roast beef in au jus and add to cut roll. Top with a goodly amount of horseradish and top with the top half of roll, also dipped in au jus.