Brotchen Rolls Recipe

Ingredients
<br>- 1 (.25 ounce) package active dry yeast
<br>- 1 teaspoon white sugar
<br>- 1 cup warm water (110 degrees F/45 degrees C)
<br>- 2 1/2 cups bread flour
<br>- 1 tablespoon vegetable oil
<br>- 1/2 cup bread flour
<br>- 1 egg white
<br>- 1 tablespoon water
<br><p></p>Directions
<br>step 1: In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
<br>step 2: Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes.  Lightly oil a large 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.
<br>step 3: Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
<br>step 4: Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.
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Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 1/2 cups bread flour
- 1 tablespoon vegetable oil
- 1/2 cup bread flour
- 1 egg white
- 1 tablespoon water

Directions
step 1: In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.
step 2: Place 2 1/2 cups flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed. Turn the dough out onto a lightly floured surface and knead in the remaining flour as is necessary to keep the dough from sticking. Knead until smooth and supple, about 8 minutes. Lightly oil a large 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.
step 3: Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, beat together egg white with 1 teaspoon water until frothy.
step 4: Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.

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