Mason County News
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The Practical Baker
Wednesday, March 11, 2009 • Posted March 11, 2009

Partybrot; German Party Bread

This is another one of those breads that, based on the ingredients, could be called just about any nationality’s Party Bread! I can only guess that possibly the baker, Eric Truille, picked up the recipe while he was traveling or living in Germany. But that’s OK; I don’t need to know a bread’s pedigree to like it! This recipe makes a good sized batch of dinner rolls, so it’s great if you’re having company for supper or have been asked to supply a bread for a large gathering of folks. Sesame seeds and poppy seeds are commonly used toppings, but you can use whatever appeals to you, or leave ‘em plain!


2 ½ Teaspoons dry yeast

1 Cup milk

4 Tablespoons unsalted butter, melted

2 Tablespoons sugar

2 Eggs, beaten

4 ½ Cups bread flour

2 Teaspoons salt

2 Tablespoons (additional) melted butter for glaze and greasing bowl

Sprinkle yeast into a half cup of the milk. Let stand for 5 minutes; stir to dissolve.

Warm remaining milk in a saucepan with the butter and sugar. Stir until butter has melted. Cool until mixture is lukewarm, and then beat in the eggs until evenly combined.

Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and butter mixture. Mix in the flour to form a soft, sticky dough.

Turn the dough out onto a floured work surface. Knead until smooth, shiny and elastic. Add extra flour, a tablespoon at a time, if the dough is too sticky to work.

Put the dough into a buttered bowl and cover with a dish towel. Let it rise until doubled in size, about an hour to an hour and a half. Gently punch down the dough with your fist and let it rest for 10 minutes.

After the dough has rested 10 minutes, set your oven for 400 degrees so that it can begin pre-heating, and grease a 9 inch cake pan.

Roll the dough out onto a very lightly floured surface and using just your hands, form it into a long cylindrical form. Cut the dough into 19 roughly equal sized pieces. Take each piece, roll it into a ball, and place it against the side of the pie pan. You’ll make an outer ring of 12 rolls, followed by an inner ring of 6, and the last one goes in the center.

Cover the pan with a dish towel and let it proof until, again, it is doubled in size, about 45 minutes.

Brush the top of the rolls with either a butter or an egg glaze and add whatever topping you have decided to use. Bake them for 45 minutes, or until they’re golden brown and sound hollow when you tap them on the bottom. Turn them out onto a wire rack to cool, and in about 5 minutes, serve ‘em up!

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