Brotchen (German Breakfast Rolls)
- 2 1/2 - 3 cups flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 1 tablespoon oil
- 1 cup warm water
- 1 egg white
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 inches 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.