Brotchen Rolls Recipes

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
• Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
• Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
• Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
• Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl.
• Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
• Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
• Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Steps:

• Preheat oven to 450°F.
• Pour 2 1/2 cups flour into a large bowl and form a well in the center.
• In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
• Pour yeast mixture into the well but do not mix with the flour at this time.
• Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
• Add remaining water and oil and beat until mixed. Add SALT.
• Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
• Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
• Punch down and divide dough into 12 parts.
• Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
• Cover and let rise until double in size.
• Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
• Bake for 15-20 minutes or until golden brown.
• The time is an estimate, depending on how fast your dough rises.

Steps:

• Place the sunflower seed kernels and ½ cup pumpkin seed in a coffee grinder or food processor fitted with a chopper blade and process until seeds are about half their original size.
• Combine chopped seeds and whole flax seeds in a small bowl. Heat the ½ cup water in the microwave until steaming hot, but not boiling, and pour over the seeds. Let set for several hours or overnight, until the majority of the water has been absorbed.
• In a large warm bowl, whisk the sugar in 1 cup warm water (105 to 115 degrees) until the sugar is dissolved. Sprinkle the yeast over the sugar and water mixture and let set until the yeast is bubbly, about 5 minutes.
• Blend in ¾ cup of the rye flour, cover with a clean dry cloth, then set in a warm dry spot away from drafts, for 20 to 25 minutes, until mixture is light and spongy.
• Heat the buttermilk in the microwave on high power for 1 minute, then by 30-second intervals, stirring often, until correct temperature is reached. Careful not to overheat, as it will curdle.
• Stir down the sponge, mix in the warm buttermilk, salt, oatmeal, and soy granules.
• Stir in the remaining ¾ cup rye flour, the whole wheat flour, and finally enough of the bread flour to make a manageable dough.
• Turn dough out onto lightly floured surface and knead hard for 5 minutes. If you have a heavy-duty electric mixer with a dough hook attachment, knead at moderately low speed for 5 minutes.
• Shape the dough into a ball and place in a well oiled warm bowl, turning once to oil the top surface of the ball.
• Cover with a clean cloth and allow to rise in a warm (75 to 80 degrees) dry spot, away from drafts, until double in bulk. This will take about 1 hour.
• Punch down the dough. It should be moist and tacky.
• Turn the dough out onto a well oiled surface (a large hard plastic cutting board works well) and with well oiled hands knead the dough for about 5 minutes. Add more oil as needed both to your hands and to the board. Knead in small amounts of bread flour if the dough is too sticky to manage, but too much flour will make the rolls tough and dry.
• At end of kneading, lift the dough and sprinkle the board with ¼ cup bread flour. Flatten the dough into a large oval. Drain any remaining water from the soaked seeds and spread them over the dough.
• With well floured hands, gather up the edges of the dough into a sort of hobo bundle, and gently knead in the seeds, distributing them as evenly as possible. Use additional bread flour as needed, but keep the dough as moist as possible. This part is messy, but manageable.
• Divide dough in half. Lightly sprinkle the bread board with soy flour, then using your hands, pat each half into a 6 x 10-inch rectangle. Sprinkle the top side of the dough with soy flour, then use a sharp knife to divide each rectangle into 10 rolls.
• Scatter remaining pumpkin seeds on a dinner plate. Moisten the tops of the rolls with water, then gently press each roll into the pumpkin seeds and return them to the bread board, pushing the seeds into the dough with your hand.
• Cover the rolls with a clean towel and let rest 10 to 15 minutes, until slightly risen and puffy.
• Place a cookie sheet on which to bake the rolls, on the rack in the center position in the oven, and preheat to 400 degrees. Place an aluminum pie pan on the floor of the oven, if electric, or on the bottom rack, if gas, and preheat it as well.
• Use a spatula to transfer the rolls from the bread board to the preheated cookie sheet and bake for 20 to 30 minutes until golden brown.
• After the first 5 minutes of baking, drop 4 or 5 ice cubes into the hot pie plate and close the oven door immediately. The resulting steam will give the rolls a nice crisp exterior. Resist the urge to open the oven door during baking, or the steam will escape.

Steps:

• Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
• Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
• Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
• Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
• Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
• Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
• Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.