Recipe of Speedy Grandma Ellis' Brötchen Wurst

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, How to Make Speedy Grandma Ellis' Brötchen Wurst. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Grandma Ellis' Brötchen Wurst, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grandma Ellis' Brötchen Wurst delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Grandma Ellis' Brötchen Wurst is 24 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grandma Ellis' Brötchen Wurst estimated approx 3 hours.

To begin with this recipe, we must first prepare a few ingredients. You can cook Grandma Ellis' Brötchen Wurst using 12 ingredients and 6 steps. Here is how you cook it.

Every year during the Christmas season my grandmother would make these for everyone in the family; she would give them out personally or even mail them to us.

Ingredients and spices that need to be Make ready to make Grandma Ellis' Brötchen Wurst:

1. Rolls
2. 2 tbsp Active Dry Yeast
3. 1 tbsp White Sugar
4. 2 1/2 cup Warm Water
5. 2 tbsp Shortening
6. 2 tsp Salt
7. 7 cup All-Purpose Flour
8. 3 each Egg Whites
9. 2 tbsp Cold Milk
10. 24 each 3 Inch Kielbasa Pieces
11. Egg Wash
12. 1 each Egg White

Instructions to make Grandma Ellis' Brötchen Wurst

1. In a large mixing bowl dissolve yeast & sugar in warm water. Let sir until creamy; about 3 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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