Gameday Beef on Weck

I take great pleasure in Sundays.  Mostly because I get to relax and spend time with the two loves of my life, my husband Jason and son AJ.  But I also get to go wild in the kitchen and make meals I don't normally make during the week :).  Today I decided to take on "Beef on Weck."  My family is from Buffalo and there is a place called Andersons...they are famous for their frozen custard and roast beef on kimmelweck sandwiches. We ordered these from Buffalo for my stepfather's birthday in April and my husband fell in love with them.  Today's recreation of this sandwich was fantastic...different than Anderson's...but totally melt in your mouth delicious.  We certainly enjoyed them and I hope you will too.

Bread Machine Kaiser Rolls with Kimmelweck Topping
Prep Time : approximately 2 hours

(9 Rolls)----------------------------------(15 Rolls)
3/4 C--------------milk ------------------1 1/2 C
1------------------ egg --------------------1 1/2
1 T----------------butter -----------------1 1/2 T
1 T----------------sugar-------------------1 1/2T
1 t-----------------salt---------------------1 1/2 t
2 1/3 C-----------bread flour------------4 1/2 C
1 1/2 t------------yeast--------------------2 1/2 t
Equal parts caraway seeds, poppy seeds and kosher salt for sprinkling on top.
1 beaten egg for egg wash.

Set machine on dough cycle (1 lb setting for 9 rolls and 1.5 lb setting for 15 rolls). When dough is ready, remove from machine and put on a lightly oiled surface.  Divide into the required number of rolls. Flatten to 1/2" thick. Cover with towel and let rise about 45 min.( or until doubled) in a warm place. Preheat oven to 425°F. Brush tops with beaten egg and sprinkle a generous amount of seed/salt mixture. Bake for 20 to 25 min. When properly done, the rolls should be golden brown and sound hollow when tapped.

Bottom Round or Rump Roast

1 3-4 lb. roast (marinated overnight -seasoned with salt, pepper, garlic powder, onion powder and brown mustard)
2 extra large Maggi beef bullion cubes
4 cups water

Place roast in a large crockpot with water and bullion cubes.  Cook on high for 5 hours until fork tender.  Cut roast in chunks and ladle au jus over meat.  Simple as that!

THE FINISHED PRODUCT!!!
Cut warm rolls and fill with beef.  Spoon Au Jus over beef and add topping of your choice.  Recommended toppings include horseradish, horseradish sauce, American cheese or Squeeze Cheese...yes, I said Squeeze Cheese.