Brotchen Rolls recipe

12 servings

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour

1 tablespoon vegetable oil

1/2 cup bread flour

1 egg white

1 tablespoon water

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.

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.

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.

Brush the risen rolls with the egg wash and bake in preheated oven for 15 to 20 minutes, until golden brown.