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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Measure 4 1/2 cups of flour into a mixer bowl. | 2. Add the yeast, sugar, and salt. Stir to blend well. | 3. Pour in the warm water and malt extract. | 4. Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms. | 5. Add the egg, egg white, and shortening. | 6. Beat together until the mixture is smooth. | 7. Switch to dough hook. | 8. Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking. | 9. Knead the dough with dough hook for 8-10 minutes. | 10. Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour. | 11. Uncover the bowl and punch down the dough with your fingers tips. | 12. Cover the bowl and allow the dough to double in volume again, about 45 minutes. | 13. Place the dough on work surface and loosely roll it into a 12-inch long cylinder. | 14. With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls. | 15. Cover loosely and allow to relax for 5 minutes. | 16. Flatten each roll with your hand to about 1/2 inch thick. | 17. Dust lightly with cornmeal. | 18. With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet. | 19. Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled. | 20. In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees. | 21. Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water. | 22. Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water. | 23. Place the pan of rolls on the middle shelf of the hot oven. | 24. After three minutes lightly spritz the oven walls with water. | 25. Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes. | 26. Remove the rolls from the oven and cool on cooling rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	5 1/2	cups	divided	2720.135	546.5136	90.2693	12.5081
yeast	1/4	ounce		13.1116	1.4472	1.6925	0.0638
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
water	1 1/2	1/2		0.0	0.0	0.0	0.0
molasses	1	teaspoon	unsulphered	20.3604	5.2467	0.0	0.006999999999999999
egg	1			71.5	0.36	6.28	4.755
egg white	1			17.16	0.2409	3.597	0.0561
shortening	1	tablespoon		113.152	0.0	0.0	12.8
cornmeal				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.