Bread & Cookies > Germany > Dinner Rolls >
2-1/2 to 3 C flour
1 pkg. active dry yeast
1 tsp. sugar
1 tsp. salt
1 tsp. oil
1 C warm water
1 egg white
Place 2-1/2 cups of flour into a large bowl and form a well in the center. In a separate bowl, mix yeast, sugar and two tablespoons of water. Pour the yeast mixture into the well but do not mix with the flour. Cover the bowl with a cloth and let rest in a warm, dry place for about fifteen minutes. Add the remaining water and oil; beat until well mixed. Turn the dough onto a board and knead until smooth. Add the remaining half-cup of flour as needed. Place dough into a bowl and cover again; let rise until double in size. Punch down and divide dough into twelve equal parts. Shape into oval rolls; place 3" apart on a greased and floured baking sheet. Cover and let rise until double in size. Beat egg white with one teaspoon of water until frothy; brush on rolls. Bake in a preheated oven at 450-degrees F for fifteen to twenty minutes, or until golden brown in color.
*Recipe source: Recipes by Cindy.
Food Fare Culinary Collection: German Gourmania
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