Altdeutsche Brotchen Recipes

BROTCHEN (GERMAN ROLLS)

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.

ALTDEUTSCHE BROTCHEN (OLD GERMAN MUFFINS)

Steps:

• 1. In a large mixing bowl, combine butter and sugar. Beat in eggs, rum, vanilla, and milk.
• 2. In a medium bowl, mix together cinnamon, baking powder, and flour.
• 3. Add flour mixture to butter mixture. Gently mix in almonds, orange rind and raisins.
• 4. Pour batter into greased muffin tins, filling half full. Bake in a preheated 375-degree oven for 25-30 minutes, until nicely browned.