| Brötchen ~ German bread rolls, similar to Mexican Bolillos or small French bread rolls Hints for better baking To Dissolve Active Dry Yeast: Stir yeast into 1/4 cup warm water (105 to 115 degrees); to proof (foam) yeast, stir in 1 teaspoon sugar. Use very warm liquids (120 to 130 degrees) in electric mixer recipes where undissolved yeast is added to a portion of the flour and other dry ingredients. For Best Results: Use thermometer to gauge temperature of liquids. To Rise: Set covered dough in a warm place. Or, place pan of covered dough on rack over large pan of hot, steaming water. To Measure Flour: Lightly spoon into measuring cup designed for dry ingredients; level off. Brötchen 1 (German Bread Rolls) (tested February 22, 1999) 1 package yeast 1½ cup lukewarm water (105-120 degrees) 2 tsp sugar ½ tsp salt 2 tbsp shortening 1 egg white, stiffly beaten 4 cups flour 1. Dissolve yeast in ½ cup warm water (105-120 degrees). In mixing bowl combine yeast, 1 cup warm water, salt, sugar and shortening. Fold in stiffly beaten egg white. Add enough flour to make a soft dough. 2. Let dough rise until doubled, punch down and let rise again. Punch down and divide in 10-12 pieces. Form into slightly flattened balls and place on greased baking sheet. 3. Preheat oven to 450 degrees and bake 20 minutes. To ensure a hard crust, place pan with boiling water in bottom of oven during baking. In most cases this is not necessary. Serve warm with jam, or cold. A German staple. Brötchen 2 2½ to 3 cups flour 1 tsp sugar 1 tsp salt 1 package active dry yeast 1 tsp oil 1 cup warm water 1 egg white 1. Pour 2½ cups flour into a large bowl and mix well. Pour yeast, sugar, and two tablespoons of 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. 2. 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. 3. Bake in a preheated oven at 450F for 15 to 20 minutes until golden brown. Yields 12 rolls Helpful Hint: To make day old rolls fresh, put them in the oven at 350F for ten minutes. Brötchen 3 This recipe has not been kitchen tested. 1 lb. bread flour 1 tsp. salt 1 package rapid rise yeast 1½ cups lukewarm milk 2 tbsp butter or margarine 5 tbsp milk mixed with ½ tsp sugar Mix flour and salt. Dissolve yeast in ½ cup milk and stir in enough of flour & salt mixture to make a fluid batter. Cover and let rise 20 minutes. Dissolve butter in remaining 1 cup milk. Add remaining flour/salt mixture and milk/butter mixture to batter. Knead the dough until it comes away easily from the side of the bowl. Flour the bowl and let the dough rise 1½ hours. Form the dough into 12 rolls and set them on a greased baking sheet. Let rise 10 minutes. With the back of a knife, make a long indentation in each roll. Brush with water and bake in a 400 degree F oven for about 20-25 minutes. Brush with sweetened milk immediately upon removing from oven. |
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