I asked Douiglas Turner, Washingoton bureau chief of the Buffalo Evening News and former editor of the late Buffalo Courier-Express about beef on weck and he offered the following: The term is Kummelweck, mit ein umlaut uber das "u." It is a hard roll, with the top gently split before baking, and with generous amounts of heavy salt and dried dill leaves baked in. These rolls can be purchased by the dozen at Kaufman's Bakery, 2381 Fillmore Ave., Buffalo, (716) 834 1800. The only legitimate way to serve Buffalo's famous "beef on weck" is with the meat sliced on site, and the rolls dipped into the pan gravy of the roast. The sandwich is served today at Ulrich's tavern, Monday through Friday, 11:30 ayem to 3 p.m. Ulrich's is probably the oldest tavern in Buffalo (city) in continuous operation, established 1868. It is at 674 Ellicott St., at Virginia St., and serves the finest German cooking found anywhere. [Ellicott, by the way, is for Joseph Ellicott one of the surveyors who worked for L'Enfant in Washington before venturing into Western New York and Buffalo, as an employe of the Holland Land Company.] The sandwich used to be served in Buffalo at Meyers, at Wurzburger Hof, and at Max'ls Brau Sturb'l. Obviously, with Kaufman's turning out bagsfull of Kummelweck rolls daily, it has to be served at plenty of other places. One further authority on this is Stephen Powell of Dorchester Rd., Buffalo, who has written a history of taverns and Buffalo breweries called "Rushing the Growler." Doug Turner, Buffalo News.