Heat the milk and caraway seeds in a small saucepan set over medium-low heat, or in the microwave, until the milk is just about ready to boil; small bubbles will have formed around the edges. Stir in the cold water, to cool the milk to lukewarm. (If you l
Transfer the lukewarm milk to a large bowl, or the bowl of an electric mixer. Add the remaining ingredients, and stir to form a shaggy mass. Let the mixture rest for 30 minutes; this gives the flour a chance to absorb the liquid, making it easier to knead
Place the lukewarm milk and the remaining ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as
Turn the dough out onto a lightly floured or lightly greased work surface, and fold it over several times to deflate it. To make a loaf, form the dough into a log, and fit it into a greased 9 x 5-inch loaf pan. To make rolls, divide the dough into six equ
Cover the loaf or rolls with lightly greased plastic wrap or a proof cover, and put them in a warm place to rise for 1 hour, or until the loaf is crowned about 1 1/2 inches over the rim of the pan, or the rolls are very puffy. Slash the loaf crosswise 3 o
Spritz the loaf or rolls with warm water. Bake the loaf in a preheated 400°F oven for 25 to 30 minutes; use aluminum foil to tent the loaf after 20 minutes to prevent it from over-browning. When the loaf is done, its center should register 195°F on an ins
2 1/2 cups (12 to 14 ounces) lean fully cooked lean corned beef, chopped1 3/4 cups (8 ounces) sauerkraut, rinsed and well-drained (one 14-ounce can) 1 1/2 cups (3 ounces) fresh bread crumbs (made from part of the bread you pull from the center of the roll
Cut about a 3-inch hole in the top of each of the 6 rolls. Set the top of each roll aside to use as lids once the rolls are filled. Pull the center out of the rolls, leaving the walls and bottoms of each roll about 1/2-inch thick. Save the bread to make c
Use bottled dressing, or make your own by stirring together the ingredients listed in the recipe above. Keep the dressing cool until you're ready to use it.
Mix the chopped corned beef with the sauerkraut, bread crumbs, onions, shredded cheese and about 3 tablespoons of the Russian dressing; reserve the remaining dressing. Keep the filling cool until you're ready to assemble the stuffed rolls.
Fill the center of each roll with about 1/2 cup of the filling. Spoon a generous tablespoon of the Russian dressing over the filling, then top with about 1/4 cup additional filling. Place a slice of cheese over the filling (draping it down over the sides
Bake the filled rolls in a preheated 325°F oven for 25 to 30 minutes, until they're heated through or until an instant-read thermometer inserted into the center registers about 140°F. Serve the rolls warm.