Directions:

Heat au jus to a simmer.

Dip 4 oz. portions of sliced roast beef in au jus until beef is warmed through. (Be careful not to leave the beef in the au jus for too long as it will continue to cook the beef making it well done.)

Place dipped beef on the bottom of a sliced Weck roll. Add a dollop of fresh horseradish. Dip the cut side of the top of the Weck roll in warm au jus and finish building the sandwich. Enjoy.

Kummelweck Roll Instructions: (rolls also available at Tops)
Preheat oven to 350 degrees.

Combine pretzel salt and caraway seed and set aside.

Add corn starch and cold water mixture to boiling water, bring back to a low boil while stirring. Remove from heat and let cool.

Place rolls on a cookie sheet. Brush corn starch mixture evenly over top of hard rolls. While still wet, sprinkle pretzel salt and caraway mixture evenly over top of hard rolls. Be careful - the salt will look as though it has disappeared when it gets wet, don't use too much.

Place rolls in 350 degree oven for 5 minutes or until corn starch mixture has dried leaving pretzel salt and caraway adhered to the top of the roll.