BROTCHEN German Crusty Roll
donated by Barb Rokitka
1 pkg. yeast
1 1/4 c. lukewarm water
2 tsp. sugar
1/2 tsp. salt
2 tbsp. shortening
1 egg white, stiffly beaten
4 c. flour
Dissolve yeast in 1/4 cup warm water. In mixing bowl combine yeast, 1
cup water, salt and shortening. Fold in stiffly beaten egg white. Add
enough flour to make a soft dough. Let dough rise twice until
doubled, punch down and let rise again. Punch down and divide into 10-
Form into slightly flattened balls and place on greased baking sheet.
Preheat oven to 450 degrees and bake 20 minutes. To ensure a hard
crust, place pan with boiling water in bottom of oven during baking.
Serve warm with jam, or cold.