Pizza Brotchen Recipes

BROTCHEN (GERMAN ROLLS)

Steps:

• Preheat oven to 450°F.
• Pour 2 1/2 cups flour into a large bowl and form a well in the center.
• In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above).
• Pour yeast mixture into the well but do not mix with the flour at this time.
• Cover bowl with a cloth and set it in a warm place for 15 minutes to rise.
• Add remaining water and oil and beat until mixed. Add SALT.
• Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed.
• Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes).
• Punch down and divide dough into 12 parts.
• Shape into oval rolls and place 3" apart on greased and floured cookie sheet.
• Cover and let rise until double in size.
• Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls.
• Bake for 15-20 minutes or until golden brown.
• The time is an estimate, depending on how fast your dough rises.

PIZZA DOUGH

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

IMPOSSIBLY EASY PIZZA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
• Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
• Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

PIZZA BROTCHEN

Steps:

• Heat oven to 450F, or 200c. Grease a large baking sheet with sides.
• Mix together well the flour and baking powder. Add the cheese, bacon, and onions to the flour mixture. Stir well to combine.
• In a separate bowl, combine well the quark, oil and milk. Add to the flour mixture and stir until thoroughly combined. You might as well use your hands, because they will get involved in the next step, anyhow. :-).
• Roll the mixture into 15 balls. Place balls onto the prepared sheet.
• Bake 20 minutes. Eat when hot or warm.

BROETCHEN (GERMAN BREAD ROLLS)

Steps:

• Mix flour, salt, and sage together in a large bowl. Form a well in the center.
• 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.
• 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.
• 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.
• Grease a baking sheet with the remaining olive oil; lightly dust with flour.
• 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.
• Preheat oven to 450 degrees F (230 degrees C).
• Bake rolls in the preheated oven until golden, about 15 minutes.