German Brotchen Rolls Recipe

• 2 tbsp active dry Yeast
• 1 tbsp White Sugar
• 2½ cups Warm Water (110 °F)
• 2 tbsp Shortening
• 2 tsp Salt
• 7 cups All-Purpose Flour
• 3 Egg Whites (stiffly beaten)
• 1 Egg White (for egg wash)
• 2 tbsp Cold Milk

• Combine yeast and white sugar with warm water in a large bowl. Stir to dissolve yeast and sugar.
• Leave the mixture aside for about 10 minutes till it turns creamy.
• Add shortening, salt and 3 cups of flour.
• Whisk the dough for 2 minutes until smooth.
• Add egg whites.
• Add the remaining 4 cups of flour, ¼ cup at a time. Mix till the dough forms a mass and pulls away from the bowl.
• Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Add more flour, if required.
• Oil a large bowl lightly. Place the dough into the ball and turn to coat well.
• Cover the bowl with a damp cloth and leave it a warm place for 1 hour till it rises to double its size.
• Thereafter, punch the dough and shape it into round dough.
• Leave it aside for another 45 minutes for rising.
• Preheat oven to 425 °F (220 °C).
• Punch the dough again and divide it into 24 equal portions.
• Form each portion into oval rolls, about 3½ inches long.
• Place the rolls on lightly greased baking sheets.
• Cover the rolls and let them rise for another 40 minutes.
• Place an empty baking sheet in the bottom rack of the oven.
• Beat the egg white lightly in a small bowl.
• Add cold milk and stir to make cold wash.
• Brush the rolls with egg wash.
• Place 1 cup of ice cubes on the hot baking sheet in the oven. Immediately place the rolls for baking in the oven.
• Bake the rolls for 20 minutes till the tops turn golden brown.
• Remove and cool on a wire rack.