German dinner rolls - crisp on the outside, soft on the
inside
2½ to 3 cups flour
1 package active dry yeast
1 tsp. sugar
1 tsp. salt
1 tsp. oil
1 cup warm water
1 egg white
Pour 2½ cups flour into a large bowl and form a well in the center. In a
separate container, mix yeast, sugar, and two tablespoons of water (the water
comes from the 1 cup listed above ). Pour the yeast mixture into the well but
do not mix with the flour at this time. Cover the bowl with a cloth and set it
in a warm place for 15 minutes. Add the remaining water and oil and beat until
mixed.
Turn dough out on counter top and knead until smooth. Add the
remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise
until double in size. Punch down and divide the dough into 12 parts. Shape
into oval rolls and place 3" apart on a greased and floured cookie sheet.
Cover and let rise until double in size. Beat egg white and 1 teaspoon
water with a fork until frothy and brush on the rolls.
Bake in a preheated oven at 450° F for 15 to 20 minutes until golden
brown.