1 lg., lean beef roast, preferably rolled rump
1 onion
Salt and pepper to taste
Water
Kimmelwick rolls (recipe follows) or use purchased ones

Roast meat until medium rare, slice very thin and return to pan, adding a small amount of water to keep it moist and juicy. Return to oven to heat thoroughly. Serve over rolls with horseradish on the side.

KIMMELWECK ROLLS:

4 1/2 to 5 1/2 c. flour
2 tbsp. sugar
2 tsp. salt
1 pkg. active dry yeast
3 tbsp. butter
1 1/2 c. warm water
1 egg white

In a large bowl mix 1 1/3 cups of the flour, the sugar, salt and undissolved yeast. Add the softened butter. Gradually add the water and beat until well blended. Add the egg white and another cup of flour beating well, scraping the bowl. Add another cup flour to make a soft dough. Turn out on a floured board and knead until smooth and elastic, adding more flour if needed. Place in a greased bowl and turn so both sides are greased. Let rise in a warm place until double in bulk, about 45 minutes.

Punch down and turn out onto floured board and knead until the large bubbles are gone.

Break dough into about 2 ounce pieces, a little less than a 1/4 cup. Form pieces into balls and let stand, covered on the board for 15 minutes.

To shape rolls: Swab a small amount of melted butter on the top of each round. Using a 1/2 inch dowel, press across each round firmly. Then make another indentation at right angles to the first one forming 4 equal segments. Pick up each round squeezing gently together, compressing the quarters slightly. Turn face down on a greased baking sheet. Repeat with each roll. Cover, and let rise again until double, about 35 minutes.

Mix coarse or kosher salt with caraway seeds, rub through your fingers to combine the flavors. Turn each roll face up, brush lightly with water, sprinkle with salt mixture. Bake on a cookie sheet at 375 degrees F. for about 30 minutes or until golden brown. Split and serve with roast beef.