German Brotchen Rolls

Recipe View 10 mins In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Recipe View 12 mins Mix in shortening, salt, and 3 cups of flour. Beat with a dough whisk or heavy spoon for 2 minutes. Gently fold in the stiffly beaten egg whites. Gradually add the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead, adding more flour as needed, for 8 to 10 minutes, until the dough is smooth, elastic, and has developed visible bubbles.

Recipe View 1 hrs 45 mins Lightly oil a large mixing bowl. Place the dough in the bowl, turning to coat with oil. Cover the bowl with a damp cloth and let rise in a warm place until doubled in volume, approximately 1 hour. Gently deflate the dough, form it into a round, and let it rise again until doubled, about 45 minutes.

Recipe View 1 hrs 5 mins Preheat oven to 425 degrees F (220 degrees C). Place an empty baking sheet on the bottom rack of the oven. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces. Shape each piece into an oval roll, about 3 1/2 inches long. Place the rolls on lightly greased baking sheets, cover them loosely, and let them rise until doubled in volume, approximately 40 minutes.

Recipe View 2 mins In a small bowl, lightly beat the remaining egg white with the cold milk to create an egg wash. Gently brush the risen rolls with the egg wash. Carefully place 1 cup of ice cubes on the hot baking sheet in the preheated oven. Immediately place the baking sheets with the rolls into the oven.

Recipe View Bake at 425 degrees F (220 degrees C) for 20 minutes, or until the tops of the rolls are a deep golden brown. Remove the rolls from the oven and transfer them to a wire rack to cool completely before serving.