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German Crusty Roll
donated by George Moser


2 1/2 to 3 cups of flour
1 package of active instant yeast
1 tsp. sugar
1 tsp. salt
1 tsp. oil
1 cup warm water

printer friendly

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 2 tsp. of water(water comes from the 1 cup listed from above)Pour mixer into well but do not mixwith the flour at this time. Cover bowl with a cloth and set in warm place for 15 minutes. Add remaining water and oil and beat until mixed.

Turn dough out on counter top and need until smooth. Add the remaining 1/2 cup of flour as needed. Put dough in bowl,cover, and let it raise until double in size. Punch down and divide the dough into 12 parts. Shape in oval rolls and place 3" apart on a greased and flour cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp. of water with fork until frothy and brush on the rolls.

Bake in preheated oven at 450F for 15 to 20 minutes until golden brown

Chef George Moser

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Last updated April 23, 2008