Rolls (brotchen)

12 Rolls

Ingredients

Quantity Ingredient
2½ cup -To 3 Cups flour
1 teaspoon Sugar
1 teaspoon Salt
1 pack Active dry yeast
1 tablespoon Oil
1 cup Warm water
1 Egg white

Directions

FORMATTED BY JOYCE BURTON

Pour 2½ cups flour into a large bowl and make a well. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup listed above) in the well. Mix yeast, sugar and water carefully within the well.

Do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts.

Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.

Source: "Authentic German Home Style Recipes" by Gini Youngkrantz.

Joyce's notes: I made the following changes and mixed on the dough cycle in my Zoji. I used 3 cups of flour and increased the water to 1 ⅛ cup.

Posted to MM-Recipes Digest V4 #197 by "Griff" <wgriffin@...> on Jul 29, 1997

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