| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Breadmaker, Rolls |
12 |
Rolls |
INGREDIENTS
| 2 1/2 |
c |
-To 3 Cups flour |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 1 |
tb |
Oil |
| 1 |
c |
Warm water |
| 1 |
|
Egg white |
INSTRUCTIONS
FORMATTED BY JOYCE BURTON
Pour 2 1/2 cups flour into a large bowl and make a well. Pour yeast, sugar,
and two tablespoons of warm water (the water comes from the 1 cup listed
above) in the well. Mix yeast, sugar and water carefully within the well.
Do not mix with the flour at this time. Cover the bowl with a cloth and set
it in a warm place for 15 minutes. Add the remaining water and oil and beat
until mixed. Turn out on counter top and knead until smooth. Add the
remaining 1/2 cup flour as needed. Put dough in a bowl, cover, and let it
rise until double in size. Punch down and divide the dough into 12 parts.
Shape into oval rolls and place 3" apart on a greased and floured cookie
sheet. Cover and let rise until double in size. Beat egg white and 1
teaspoon water with a fork until frothy and brush on the rolls. Bake in a
preheated oven at 450 for 15 to 20 minutes until golden brown.
Source: "Authentic German Home Style Recipes" by Gini Youngkrantz.
Joyce's notes: I made the following changes and mixed on the dough cycle
in my Zoji. I used 3 cups of flour and increased the water to
1 1/8 cup.
Posted to MM-Recipes Digest V4 #197 by "Griff" <wgriffin@ix.netcom.com> on
Jul 29, 1997
A Message from our Provider:
“No one can ignore Jesus forever”