I started making these each year because I wanted a traditional crusty German Brötchen with Thanksgiving Dinner. My kids now refer to these as Dad's "Famous" Rolls. They are chewy with a firm crust, so if you're looking for the traditional soft Thanksgiving dinner roll, these might not be what you're looking for.
Ingredients
2 Tbsp active dry yeast
1 Tbsp white sugar
2 ½ cups warm water
2 Tbsp shortening
2 tsp salt
7 cups bread flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 Tbsp cold milk
Directions
In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit about 10 minutes.
Mix in shortening, salt and 3 cups of the flour. Mix in your mixer for about 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. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
Place the dough in a lightly oiled bowl. Cover with a 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.
Preheat oven to 425 F. Place an empty baking sheet on the bottom rack of the oven.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place baking sheets with parchment paper, cover and let rise until doubled in volume, about 40 minutes.
In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash.
Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
Bake at 425 F for about 20 minutes or until the tops are golden brown.
Remove to a wire rack and cool.
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