Pennsylvania German Rusks Rolls Recipes

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:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

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:

• Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
• Leave it in a warm place until foaming, about 15 minutes.
• Then add it to 2 cups of the flour.
• Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
• Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
• Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
• Blend the mixture into a dough.
• Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
• Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
• Shape the dough into three 12-inch cylindrical loaves.
• Sprinkle the tops with a few drops of tepid water.
• Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
• oven for 50 minutes, or until light brown.
• The next day, cut the loaves into thin slices with a very sharp knife.
• Place the slices on buttered baking sheets and bake them in a preheated 325 F.
• oven for 30 minutes, turning them after 15 minutes.
• When finished, they should be dry and evenly browned.
• Elek Magyar.
• Kochbuch Fur Feinschmecker.