BEEF ON WECK

Steps:

• Rub roast with spice mixture, place on metal roasting rack in pan with 1/2" water, and place in refrigerator. Boil enough potatoes in water to produce 1 c mashed potatoes. Reserve water as noted in ingredients. Combine first three ingredients in small ramekin, and let stand until foamy. Meanwhile, combine potatoes, remaining water, milk, butter, salt and caraway. Add yeast mixture, then incorporate flour 1 cup at a time. When dough begins to pull away from bowl, turn out and knead for 10 minutes. Place kneaded dough in oiled bowl and let rise for 2 hours. Punch down, form into 12 balls. Place balls on baking sheet, cover, and let rise 45 minutes. Preheat oven to 375 degrees. Glaze rolls with egg white/water mixture, sprinkle additional coarse salt and caraway seeds on tops, then place in oven for 15 minutes. Reduce temp to 325, and bake additional 15-20 minutes. Remove, and let cool on racks. Take roast out of refrigerator, and bring to room temp. Raise oven temp to 425 degrees. Insert thermometer into thickest part of roast, and put in oven. Roast until internal temp reaches 125 degrees. Take out of oven, let rest 20 minutes. Slice and serve on rolls.