Best 4 My Hard Rolls For Bratwurst Recipes

MY HARD ROLLS FOR BRATWURST

Steps:

• Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no lumps.
• Let the dough sit covered for 20 minutes.
• Sprinkle the salt over the dough, tip onto a lightly floured counter and knead for 3 minutes until the dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
• Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min covered.
• Stretch and fold and place dough in fridge overnight covered.
• Next morning, If the dough didn't double in volume, let it sit out until it does.
• Divide into 10 pieces weighing 85 to 88 g each and shape as desired.
• Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
• Cover dough with oiled plastic and let proof until it's 1.5 to twice it's volume.
• Brush on egg wash if desired and score once down the middle.
• Add 1 cup of hot water to the steam pan (careful not to splash it) and bake for 7 minutes. Turn the pan and bake for 7 more minutes or until 200F internally.

BRATWURST WRAPS

Steps:

• Heat grill to medium heat.
• Heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until golden brown, stirring frequently. Cover; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, grill the bratwursts 4 to 5 min. or until lightly browned and heated through, turning occasionally.
• Add A.1. to onions; mix well.
• Top tortillas with Singles pieces, bratwursts and onions; roll up.

GERMAN BROTCHEN ROLLS

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 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 degrees F (220 degrees C). 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. 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. 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 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

PACKER BRATS

Steps:

• Pierce the brat casing multiple times with a fork prior to boiling.
• In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, preheat an outdoor grill to medium heat.
• Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
• To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
• To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
• Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.