Brotchen (German Rolls)
These rolls have a tough crust
SERVES 12 , 12 rolls
2 1/2-3 cups flour
2 1/2 teaspoons dry active yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white
Preheat oven to 450�F.
Pour 2 1/2 cups flour into a large bowl and form a well in the center.
In a separate container, mix yeast, sugar, and two tablespoons water (water
comes from the 1 cup above).
Pour yeast mixture into the well but do not mix with the flour at this time.
Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
Add remaining water and oil and beat until mixed. Add SALT.
Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup
flour as needed.
Put dough in bowl, cover and let rise until double in size. (about 30-40
Punch down and divide dough into 12 parts.
Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
Cover and let rise until double in size.
Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
Bake for 15-20 minutes or until golden brown.
The time is an estimate, depending on how fast your dough rises.