- In a small bowl, mix yeast, sugar, and water. In a large mixing bowl pour into flour and form a well in the center. Pour the yeast mixture into the flour well but do not mix with the flour. Cover the mixing bowl and let stand for 10 minutes.
- Add in milk and mix at the low speed for 2 minute. Sprinkle in salt and blend at low speed. Increase the speed and continue to knead the dough until smooth. Put dough in a lightly greased bowl and cover with a plastic wrap. Set aside for 45 minutes in a warm corner. Turn out the dough and lightly press to flatten out the large air bubbles. Fold four sides of the flatten dough over into the center. Round up and place the dough back in the bowl and 45 minutes later, repeat the folding. After folding, let the dough rise covered until doubled in the bowl. Pinch off a small piece of dough about 30 grams as a starter dough for the next bread-baking. (Store it in a covered bowl in the refrigerator for two days. When it is ready to be used, allow it to rest at room temperature for two or three hours. If the old dough will not be used within a few days, it can be frozen for up to six months. It should be loosely wrapped in baking paper followed by a wrapping of foil. When it is ready to use, it should be thawed in the refrigerator overnight before bringing it to room temperature.)
- Divide the dough into 12 equal portions and form into oval rolls. Place on a baking tray with parchment paper dusted with some flour. Cover with kitchen towel and let rise until doubled in volume, about 40 minutes. Preheat the oven to 220C/425F. In a small bowl, lightly beat the egg white with the milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Just before baking, make a cross in top of each bun by snipping dough with scissors. Bake for about 18 minutes or until the tops are golden brown. Remove to a wire rack and cool.
| - 小碗内混合酵母，砂糖，和水。搅拌盆内放入320克面粉，中间落个坑，倒入酵母液。但是先不要将材料混合，盖好搅拌盆静置10分钟。
- 加入牛奶低速搅拌2分钟，洒入食盐低速拌匀。提速继续搅拌揉搓至面团柔软。面团揉圆放入一个抹了少许油脂的大盆，盖上保鲜膜。置于暖处醒45分钟。取出面团，拍扁面团排出大气泡。将拍扁的面团朝中间四折，然后滚圆放回盆具再醒发45分钟，重复翻折步骤。放回盆里醒发至双倍大。取出面团，掐取一小块（大约30克），当作老面使用。（放到有盖的容器里，保存在保鲜柜，两天内用完。老面需2-3小时回至室温才能使用。如果几天内不用，那么先用烤纸松松的包上，再加层锡纸包住，放到冻柜可以保存6个月。使用前，必须拿到保鲜柜隔夜退冻，然后回至室温才可使用。）
- 面团匀分割成12小块，然后揉成椭圆状。烤盘铺上烤纸，洒些面粉，放上面团，盖上餐布醒发至双倍大，大约40分钟。预热烤箱至220C/425F。蛋白和牛奶搅打均匀，刷在面团表面。用剪刀剪十字状后入预热烤箱烘焙大约18分钟直到表面金黄。取出放到架上晾凉。
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.JPG "Click for the recipe: German Hard Rolls (Broetchen) / 德式硬餐包")
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