Brotchen Rolls Recipe

In a small bowl, dissolve the yeast and sugar in the water. Cover and let set in a warm place for 15 minutes, or until yeast is creamy.

Place flour in a large mixing bowl. Stir in the yeast mixture. Pour in the oil and stir until the flour is combined and a loose dough has formed.

Turn the dough out onto a lightly floured surface and knead in the remaining flour to keep the dough from sticking. Knead for about 8 minutes until smooth and supple.

Lightly oil a large 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 for about 1 hour until doubled in volume.

Divide the dough into twelve equal pieces and form into oval rolls. Place the rolls on a lightly greased baking sheet.

Cover the rolls with a damp cloth and let rise for about 40 minutes until doubled in volume.

Preheat oven to 450 degrees F.

In a small bowl, beat together the egg white with 1 teaspoon water until frothy.

Brush the risen rolls with the egg wash and bake in the preheated oven for 15 to 20 minutes until golden brown.