Post by noblesseoblige on Aug 24, 2005 16:24:21 GMT -5
1/4 cup warm water
1 pkg active dry yeast
1/2 tsp sugar
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1 tsp salt
4-4 1/2 cups high gluten flour (bread flour)
3 Tbsp milk blended with salt and one egg yolk for glaze
Grease a baking sheet or cover it with parchment paper; set aside.
In a large bowl dissolve yeast and sugar in water.
Let stand until foamy, 5-10 minutes.
Beat in buttermilk, egg, oil and salt.
Beat in 2 cups of flour.
Let stand for 10 minutes.
Add enough reminding flour to make a soft dough.
Turn out dough on slightly floured surface.
Knead dough 8-10 minutes or until smooth and elastic.
Divide dough in half.
Roll one half of dough into a thick sausage shape piece; cut in to 6 individual pieces.
Roll each piece into a ball.
Proceed with the rest of the dough, cut in 6 pieces and roll into ball.
Place on baking sheet, brush each piece with milk glaze. Can be sprinkled with poppy or sesame seeds.
Make criss/cross slash on top of each roll.
Cover and let rise in warm place free from drafts for 30-45 minutes.
Preheat oven to 424F.
Bake 20 minutes or golden brown. Remove from baking sheet, cool on rack.
Cooks note:
I have never attempted this, but Superman has made in with varying success a few times.
The Broetchen never do turn out exactly like in Germany, but they turn out a lot better when he has a Pyrex pan with water in the bottom shelf of the oven. The idea is that the water mists the Broetchen as they bake.
1 pkg active dry yeast
1/2 tsp sugar
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1 tsp salt
4-4 1/2 cups high gluten flour (bread flour)
3 Tbsp milk blended with salt and one egg yolk for glaze
Grease a baking sheet or cover it with parchment paper; set aside.
In a large bowl dissolve yeast and sugar in water.
Let stand until foamy, 5-10 minutes.
Beat in buttermilk, egg, oil and salt.
Beat in 2 cups of flour.
Let stand for 10 minutes.
Add enough reminding flour to make a soft dough.
Turn out dough on slightly floured surface.
Knead dough 8-10 minutes or until smooth and elastic.
Divide dough in half.
Roll one half of dough into a thick sausage shape piece; cut in to 6 individual pieces.
Roll each piece into a ball.
Proceed with the rest of the dough, cut in 6 pieces and roll into ball.
Place on baking sheet, brush each piece with milk glaze. Can be sprinkled with poppy or sesame seeds.
Make criss/cross slash on top of each roll.
Cover and let rise in warm place free from drafts for 30-45 minutes.
Preheat oven to 424F.
Bake 20 minutes or golden brown. Remove from baking sheet, cool on rack.
Cooks note:
I have never attempted this, but Superman has made in with varying success a few times.
The Broetchen never do turn out exactly like in Germany, but they turn out a lot better when he has a Pyrex pan with water in the bottom shelf of the oven. The idea is that the water mists the Broetchen as they bake.
