Brotchen

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Course: Breads-Rolls

Cuisine: German

Prep Time: 15

Cook Time: 20

Total Time: 1 5

Servings: rolls

These are rolls with a tough crust. Tough to forget. Ask any GI who was stationed in Germany.

Preheat oven to 450°F.
Pour 2 1/2 cups flour into a large bowl and form a well in the center.
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 minutes to rise.
Add remaining water and oil and beat until mixed. Add SALT.
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 minutes).
Punch down and divide dough into 12 parts.
Shape into oval rolls and place 3" apart on 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 onto rolls.
Bake for 15-20 minutes or until golden brown.

The time is an estimate, depending on how
fast your dough rises