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1
Dissolve yeast in water, in large mixer bowl.
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2
Using dough hook, blend in shortening, sugar, salt and 3 cups of flour, and beat vigorously for 2 minutes.
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3
Fold in 3 stiffly beaten egg whites.
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4
Gradually blend in remaining flour, 1/4 cup at a time, until dough forms a ball and pulls away from the sides of the bowl.
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5
Turn dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed to form a smooth, elastic dough, with surface blisters beginning to develop.
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6
Place into a large warm, oiled bowl, turn to oil all sides of dough.
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7
Cover with clean tea towel and let rise 1 hour or until doubled in size.
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8
Turn onto lightly oiled surface.
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9
Divide into 24 equal pieces and shape into 3-1/2 inch ovals.
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10
Place on greased baking sheet and flatten slightly.
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11
Cover with clean towel and let rise about 45 minutes.
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12
About 15 minutes before end of rising time, turn rolls over.
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13
Preheat oven to 425 degrees and put an empty shallow pan on the lower shelf.
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14
Lightly brush brotchen with a mix 1 egg white beaten with milk, and sprinkle with seeds or salt.
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15
Put ice cubes in the hot pan in lower oven and immediately set pan of brotchen in oven.
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16
Bake 15-20 minutes or until golden.
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17
Internal roll temperature should be 190 degrees.
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18
Transfer to cooling racks.
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19
If your oven won't hold this number of rolls, shape 1/2 the rolls and let rise, and halfway through the rising time, shape the rest of the dough.
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20
Bake in two batches.
