Ingredients Jump to Instructions ↓


  2. 2 tbsp dry yeast

  3. 2 1/2 cups warm water (105-115 F)

  4. 2 tbsp solid shortening

  5. 1 tbsp sugar

  6. 2 tsp salt

  7. 6-7 cups flour

  8. 3 egg whites, stiffly beaten

  9. 1 egg white, beaten with cold milk for egg wash

  10. optional: poppy seeds, caraway seeds, or sesame seeds

  11. Proof yeast. Add shortening, sugar, salt and 3 cups of the flour.

  12. Beat with dough whisk or heavy spoon for 2 minutes.

  13. Fold egg whites into yeast mixture. Gradually add flour 1/4 cup

  14. at a time, until dough forms a mass and begins to pull away from

  15. bowl. Turn onto a floured surface. Knead, adding more flour as

  16. necessary, for 8-10 minutes, until smooth and elastic w/ bubbles.

  17. Place in oiled bowl, turn to coat, and cover with damp towel. Let

  18. rise until double, about 1 hour. Punch down, cover and let rise

  19. again until double (about 45 minutes.)

  20. Punch down and turn out onto lightly oiled surface.

  21. 16 which fit

  22. 2 baking sheets

  23. each piece into a 7 inch circle. Fold left side to center to form

  24. a flap. Halfway down flap fold again to center to form another

  25. flap. Repeat all the way around to make overlapping flaps. Lift

  26. the first flap to ease the last flap underneath. Press center to

  27. seal the dough. This design takes practice, but is easy once you

  28. get the hang of it.

  29. Place rolls upside down on a well-greased baking sheet, 3 inches

  30. apart. This helps them keep their shape. Let rise 30 minutes,

  31. turn right side up, let rise 15 more minutes.

  32. For Brotchen: Divide dough into 24 pieces. Shape each into an

  33. oval about 3 1/2 inches long. Place on well greased baking sheet.

  34. If your oven will not fit all at once, prepare half at a time,

  35. keeping rest covered for 15 minutes. Flatten tops slightly. Cover

  36. and let rise 45 minutes.

  37. Preheat oven to 425. Put a shallow pan on the bottom shelf of

  38. oven.

  39. Lightly brush the rolls with egg wash. Sprinkle with seeds or coarse salt if desired. Place 1 cup of ice cubes in the heated

  40. 15 to 20 minutes

  41. until golden brown (internal temp will read 190). Remove and cool

  42. on racks.

  43. Kaiser and Brotchen are made from the same dough, but shaped

  44. differently. Kaiser has the 5 sided pinwheel design, Brotchen are

  45. smaller and oval shaped. In Buffalo, NY Kaiser rolls are glazed

  46. and sprinkled with seeds, called Weck Rolls.


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