german brotchen rolls

Ingredients

• Servings: 24
• 2 tablespoons active dry yeast
• 1 tablespoon white sugar
• 2 1/2 cups warm water (110 degrees f)
• 2 tablespoons shortening
• 2 teaspoons salt
• 7 cups all-purpose flour
• 3 egg whites, stiffly beaten
• 1 egg white (for egg wash)
• 2 tablespoons cold milk

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 3 hrs


• in a large mixing bowl, dissolve yeast and sugar in warm water. let sit until creamy; about 10 minutes.
• mix in shortening, salt and 3 cups of the flour. beat with dough whisk or heavy spoon for 2 minutes. fold in egg whites. gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. turn a floured surface. knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with .
• lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
• preheat oven to 425 degrees f (220 degrees c). deflate the dough and turn it out a lightly floured surface. divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
• place an empty baking sheet on the bottom rack of the oven. in a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. lightly brush the risen rolls with the egg wash. place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
• bake at 425 degrees f (220 degrees c) for about 20 minutes or until the tops are golden brown. remove to a wire rack and cool.