OUMA’S BRÖTCHEN – GERMAN BREAD ROLLS RECIPE (‘BREADSHINS’) – BREAD MAKER
For the dough
1¼ cups lukewarm water
2 egg whites
1 teaspoon salt
1½ teaspoons sugar
1 tablespoon soft butter
3½ cups all-purpose flour (more may be needed)
1 tablespoon yeast (active dry)
For the egg wash
1 egg white
2 tablespoons milk
Put all dough ingredients into bread maker (follow manufacturer’s recommended order). It may be kneaded by hand as well.
Set bread machine on “dough” setting. This will take about 1½ hours.
NOTE: after the first few minutes of the machine kneading the dough, check that the dough is not sticking to the sides of the bread machine and has formed a ‘ball’. If the dough is sticking, add a tablespoon of flour, let it knead and gradually add more if needed. The dough should come together without sticking to the pan. See the IMPORTANT note below the recipe.
When dough is ready, remove it from bread machine. Place dough on counter that is lightly dusted with flour and gently fold it several times.
Form into a roll, about 30 – 40 cm long and then cut into 12 sections.
Form each piece into a ball and place onto two lightly greased baking sheets. Cover and let rise until double in volume, about 45 minutes.
About 15 minutes before baking, pre-heat oven to 220 °C. Place an empty baking sheet on bottom rack.
When oven is hot, gently brush rolls with egg wash (mixing one egg white with two tablespoons milk). Cut a fairly deep slash in top of each roll with very sharp knife.
Place one cup of ice cubes on the hot baking sheet in oven just before placing baking sheets with rolls into oven.
Bake for about 18 – 20 minutes or until tops are nicely browned. Be careful when removing the rolls from the oven … there may be steam that escapes when you open door (from ice cubes).
Remove to rack and let cool for about ½ hour before serving.
Makes 12.
Recipe: Retha Booysen van Rensburg.
