Frank's Recipes! German Breakfast Rolls

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German Breakfast Rolls

3 cups all-purpose flour, (3 to 3 1/2)
1 package active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water (120F to 130F)
2 tablespoons cooking oil

In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, sugar, and salt. Add warm water and cooking oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease a large baking sheet. Divide the dough into 8 equal portions. Shape each piece into a ball, pulling edges under to make a smooth top. Flatten slightly with the palm of your hand to about a 3-inch diameter. Using the floured handle of a wooden spoon, press across the center of the dough firmly (almost to the bottom) in one direction; make a second impression to form a cross or an X. Turn rolls upside down. Arrange on the baking sheet. Let rise in a warm place until nearly double (about 30 minutes).

Turn rolls right side up. Brush with water. Bake in a preheated 375 oven for 15 to 20 minutes, or until the rolls are golden brown and sound hollow when tapped. Remove from baking sheet; cool on racks.

NOTE:
No proper breakfast in Germany begins without a trip to the local bakery to buy fresh Brotchen, or rolls. These are equally good with butter and jam, spread with meat pastes, or topped with deli meats and cheeses for a hearty beginning to the day.