INGREDIENTS

INSTRUCTIONS

http://countrylife.net/bread/forum/1214.html  This recipe is from the
Bread Book by Betsy Oppenneer  The kaiser roll and brotchen are German
staples. Soft on the inside,  with a crisp crust. Kaiser & Brotchen are
made from the same dough,  but shaped differently. Kaiser rolls are
large round buns with a 5  sided pinwheel design on top, while Brotchen
are smaller & oval  shaped. In Buffalo, NY Kaiser rolls are lightly
glazed & sprinkled  with course salt and sometimes caraway seeds.
Called Weck Rolls, they  are extremely good for roast-beef sandwiches.
In a large bowl, soften the yeast in the water. Add shortening,  sugar,
salt & 3 cups of the flour to the yeast. Beat vigorously with  dough
whisk or heavy-handled spoon for 2 minutes.  Fold egg whites into yeast
mixture. Gradually add more of the  remaining flour 1/4    cup at a
time, until dough forms a mass &  begins to pull away from bowl. Turn
onto a floured surface.  Knead, adding more flour, a little at a time,
as necessary, for 8-10  minutes, until you have a smooth, elastic dough
and blisters begin to  develop on the surface.  Place the dough in
oiled bowl. Turn to coat the entire ball of dough  with oil. Cover with
a tightly woven kitchen towel. Let rise until  doubled in size, about 1
hour.  Punch down, cover & let rise until doubled again in size (about
45  minutes.)  Punch down & turn out onto lightly oiled surface.  (For
Kaiser or Week: Divide dough into 18 equal pieces. Use rolling  pin to
flatten each piece into a 7 inch circle. Fold left side to  center to
form a flap. Halfway down flap fold again to center to form  another
flap. Repeat all the way around to make overlapping flaps.  Lift the
first flap to ease the last flap underneath. Press center to  seal the
dough. This design takes practice, but is easy once you get  the hang
of it.  Place rolls upside down on a well-greased baking sheet, 3
inches  apart. This helps them keep their shape. Let rise 30 minutes,
tum  right side up, let rise 15 more minutes.)  For BROTCHEN: Divide
dough into 24 equal pieces. Shape each into an  oval about 3 1/2  
inches long. Place on well greased baking sheet.  If your oven will not
fit all the brotchen at once, prepare half at  this time, keeping the
rest covered on the work surface for 15  minutes.  Flatten the tops of
the rolls slightly. Cover with a towel & let rise  45 minutes.  About
15 minutes before the end of rising of the first batch, turn the  rolls
right side up. Then Preheat oven to 425. Put a shallow pan on  the
bottom shelf of the oven.  Lightly brush the rolls or brotchen with egg
wash, taking care not to  let it drip onto the pan. Sprinkle with seeds
or coarse salt ,if  desired.  Place 1 cup of ice cubes in the heated
pan on the lower shelf of the  oven. Immediately put the rolls in and
bake 15 to 20 minutes, or  until golden ( the internal temp should
reach 190    F).  Remove from the baking sheets to cool on racks.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 21, 1998

A Message from our Provider:

“Jesus, what happened to your hands?#Little girl”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3992
Calories From Fat: 113
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 4733.4mg
Potassium: 1309.1mg
Carbohydrates: 828.8g
Fiber: 31.9g
Sugar: 15.7g
Protein: 118.2g