German Brotchen Rolls

For my fellow European travelers--these German rolls are the best. They're like little French bread rolls. We used to buy them when they were heavily buttered and with cheese on them. They are so yummy and actually really easy to make. They are just a process. Thought I'd share!

2 Tbsp yeast
1 Tbsp sugar
2 1/2 cups warm water
2 Tbsp shortening
2 tsp salt
7 cups flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 Tbsp cold milk

1. In a large mixing bowl dissolve yeast in warm water. Let sit until creamy, about 10 minutes.

2. Mix in shortening, salt and 3 cups flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time until dough forms a mass and begins to pull away from bowl. Turn onto floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.

3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.

4. Preheat oven to 425. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces. Form into oval rolls (I just roll into balls). Place on lightly greased baking sheets, cover and let rise until double in volume, about 40 minutes.

5. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, beat the egg white and milk to make the egg wash. Lightly brush the risen rolls with egg wash. Place 1 cup ice cubes on the hot baking sheet in the oven and immediately place rolls in the oven.

6. Bake at 425 for about 20 minutes or until tops are golden brown. Remove to a wire rack and cool.