Brotchen Rolls

    Brotchen Rolls

    4saves
    2hr40min


    26 people made this

    About this recipe: These versatile rolls will warm up any dinner. They're brushed with a simple egg wash before baking so they shine when they come out of the oven. These are best served warm.

    Ingredients
    Serves: 12 

    • 7 g active dry yeast
    • 1 teaspoon white sugar
    • 235 ml warm water (110 degrees F/45 degrees C)
    • 340 g bread flour
    • 1 tablespoon vegetable oil
    • 70 g bread flour
    • 1 egg white
    • 1 tablespoon water
    • pinch of salt

    Directions
    Prep:20min  ›  Cook:20min  ›  Extra time:2hr rising  ›  Ready in:2hr40min 

    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.
    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.
    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.
    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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