Ingredients
-
2
-
1
-
2 1/2
-
2
-
2
-
7
-
3
-
1
-
2
-
-
-
-
-
-
Directions
Brtchen (German Breakfast Rolls), Posted for Zaar WT II ’06 Time to cook includes time to rise
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Steps
|
1
Done
|
In a Large Mixing Bowl, Dissolve Yeast and Sugar in Warm Water. Let Sit Until Creamy; About 10 Minutes. |
|
2
Done
|
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 Onto a Floured Surface. Knead, Adding More Flour as Necessary, For 8 to 10 Minutes, Until Smooth and Elastic With Bubbles. |
|
3
Done
|
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. |
|
4
Done
|
Preheat Oven to 425 Degrees F (220 Degrees C). Deflate the Dough and Turn It Out Onto 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. |
|
5
Done
|
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. |
|
6
Done
|
Bake at 425 Degrees F (220 Degrees C) For About 20 Minutes or Until the Tops Are Golden Brown. |
|
7
Done
|
Remove to a Wire Rack and Cool. |
