BROTCHEN (German Hard Rolls)by Sue Freeman
1 pkg. yeast
1 1/4 c. lukewarm water
2 tsp. sugar
1/2 tsp. salt
2 tbsp. shortening
1 egg white, stiffly beaten
4 c. flour
Preheat oven to 450.
Dissolve yeast in 1/4 cup warm water. In mixing bowl combine yeast, 1 cup water, salt and shortening. Fold in stiffly beaten egg white.
Add enough flour to make a soft dough. Let dough rise; 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.
Bake 20 minutes.
To ensure a hard crust, place pan with boiling water in bottom of oven during baking. Serve warm with jam, or cold.
1 lb. bread flour
1 tsp. salt
1 package yeast (rapid rise)
1 1/2 c. (about) lukewarm milk
1/2 oz. butter or maragarine
grease for the pan
5 tbsp. milk mixed with 1/2 tsp. sugar for coating
Preheat oven to 400.
Mix the flour and salt. Dissolve yeast in 1/2 cup milk and stir in some of the flour/salt mix to make a fluid batter.
Cover and let rise for about 20 minutes.
Dissolve the butter or margarine in the milk. Add the rest of the flour and milk.
Knead the dough until it comes away easily from the side of the bowl. Flour the bowl and let the dough rise for about 1 1/2 hours.
Form the dough into about 12 rolls and set them on a greased baking sheet. Let rise for about 10 minutes.
With the back of a knife, make a long indentation in every roll. Brush with water and bake for about 20-25 minutes.
After removing from the oven, brush with the sweetened milk immediately.
SOURCE: Gabi's Küche (http://gabiscott.com/pages/gabi.html)
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