Jun 5, 2008

Brötchen (German Rolls)


2 1/2-3 cups unbleached flour
2 1/2 teaspoons dry active yeast
1 teaspoon salt
1 teaspoon oil
1 cup warm water
1 egg white


1. Preheat oven to 450 deg.F. Pour 2 1/2 cups flour into a large bowl and form a well in the center.

2. In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above). Pour yeast mixture into the well but do not mix with the flour at this time. Cover bowl with a cloth and set it in a warm place for 15 minute to rise.

3. Add remaining water and oil and beat until mixed. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed. Put dough in bowl, cover and let rise until double in size. (about 30-40 min).

4. Punch down and divide dough into 12 parts. Cover and let rise until double in size.
5. Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls. (I didn't)
6. Bake for 15-20 minutes or until golden brown.
I always try to imitate the German Sandwiches (not with much luck). I topped mine with salami, egg, cucumber, the remoulade and lettuce.

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