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We hope you got insight from reading it, now let’s go back to grandma ellis' brötchen wurst recipe. To make grandma ellis' brötchen wurst you only need 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Grandma Ellis' Brötchen Wurst:
- Use Rolls
- Provide 2 tbsp Active Dry Yeast
- Use 1 tbsp White Sugar
- Provide 2 1/2 cup Warm Water
- Prepare 2 tbsp Shortening
- Take 2 tsp Salt
- Provide 7 cup All-Purpose Flour
- Get 3 each Egg Whites
- Take 2 tbsp Cold Milk
- You need 24 each 3 Inch Kielbasa Pieces
- Provide Egg Wash
- Get 1 each Egg White
Steps to make Grandma Ellis' Brötchen Wurst:
- In a large mixing bowl dissolve yeast & sugar in warm water. Let sir until creamy; about 3 minutes.
- Mix in shortening, salt and 3 cups of the 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 a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. 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. 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. Fold in Kielbasa into center of oval rolls. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
- Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Make a 3 inch slit into the top of each dough roll. 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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