Prep 30 mins
Cook 3 hrs
Posted for Zaar WT II '06 Time to cook includes time to rise.
- 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 milk
- 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 onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
- 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 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.
- 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.
My husband is German, and brotchen are his favorite rolls. So when I was searching for recipes, I saw yours. It is too complicated for me to make your recipe every am, but I came to say that I use my bread machine french bread recipe (your exact halved prportions of yeast sugar water salt and flour, but no otehr ingredients)THEN bake the dough using your hint ice cubes on the tray when I put them in the oven. THANK YOU SO MUCH FOR THAT HINT. I think it adds something. My husband loves my rolls every am, and I feel like I am using an authentic trick. I researched a LOT of recipes for brotchen and did not see this trick anywhere else, including some brotchen discussion strands!
I did it! I did it!! This is AMAZING! This is the first "bread" that I have made that turned out like it should!! Thank you so much! The inside came up light and fluffy. And the outside has a slight crunch to it but not to much. And it isn't chewy either. It is PERFECT! Thanks for posting such GREAT directions. I will make these again and again.
Ate these right out of the oven with butter. I plan on using these for breakfast sandwiches.