Brotchen
- 2 packets active dry yeast
- 2 12 cups warm water (105-115 degrees)
- 2 tablespoons vegetable shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 6 -7 cups unbleached all-purpose flour, divided
- 3 egg whites, stiffly beaten
- 1 egg white, beaten with
- 1 tablespoon cold milk
- poppy seeds or caraway seeds or sesame seeds (optional)
- coarse salt (optional)
- 1 cup ice cube
- Dissolve yeast in water, in large mixer bowl.
- Using dough hook, blend in shortening, sugar, salt and 3 cups of flour, and beat vigorously for 2 minutes.
- Fold in 3 stiffly beaten egg whites.
- Gradually blend in remaining flour, 1/4 cup at a time, until dough forms a ball and pulls away from the sides of the bowl.
- Turn dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed to form a smooth, elastic dough, with surface blisters beginning to develop.
- Place into a large warm, oiled bowl, turn to oil all sides of dough.
- Cover with clean tea towel and let rise 1 hour or until doubled in size.
- Turn onto lightly oiled surface.
- Divide into 24 equal pieces and shape into 3-1/2 inch ovals.
- Place on greased baking sheet and flatten slightly.
- Cover with clean towel and let rise about 45 minutes.
- About 15 minutes before end of rising time, turn rolls over.
- Preheat oven to 425 degrees and put an empty shallow pan on the lower shelf.
- Lightly brush brotchen with a mix 1 egg white beaten with milk, and sprinkle with seeds or salt.
- Put ice cubes in the hot pan in lower oven and immediately set pan of brotchen in oven.
- Bake 15-20 minutes or until golden.
- Internal roll temperature should be 190 degrees.
- Transfer to cooling racks.
- If your oven won't hold this number of rolls, shape 1/2 the rolls and let rise, and halfway through the rising time, shape the rest of the dough.
- Bake in two batches.
packets active dry yeast, water, vegetable shortening, sugar, salt, flour, egg whites, egg, cold milk, poppy seeds, salt
Taken from www.food.com/recipe/brotchen-89536 (may not work)