Broetchen (German Bread Rolls)

1. 1

   Mix flour, salt, and sage together in a large bowl. Form a well in the center.

2. 2

   Mix 2 teaspoons warm water, honey, and yeast together in a small bowl. Pour mixture into the well without mixing. Cover bowl with a cloth; set in a warm area for 15 minutes.

3. 3

   Pour the remaining water and 1 teaspoon olive oil into the flour-yeast mixture; stir with a wooden spoon until dough sticks together. Cover with a cloth and keep warm. Let rise until doubled in volume, about 1 hour.

4. 4

   Punch down dough and turn onto a lightly floured surface. Knead until smooth, using the remaining flour as needed. Return to the bowl; cover and let rise until doubled in volume, about 40 minutes.

5. 5

   Grease a baking sheet with the remaining olive oil; lightly dust with flour.

6. 6

   Punch down the dough; divide into 12 equal parts. Shape into ovals and cut a cross on top of each roll with a butter knife. Place rolls on the prepared baking sheet. Cover with a cloth and let rise until doubled in volume, about 40 minutes. Brush the rolls with egg white.

7. 7

   Preheat oven to 450 degrees F (230 degrees C).

8. 8

   Bake rolls in the preheated oven until golden, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.