Brotchen

Combine yeast, salt and 2-1/2 cups flour. Mix on low speed in Kitchen Aid with flat hook until blended. Then slowly add the corn oil and finally the sugar dissolved in the warm water. Continue stirring for 2-3 minutes. Change to a dough hook and knead for 7 minutes, adding remaining flour during the first 4 minures. Adjust with flour or water to achieve an elastic mix (falls off the hook when just right). Place dough in an oiled bowl and let rise until doubled. Punch down and let rise for 15-20 minues more. Divide into 10-12 round portions on a greased cookie sheet. Allow to rise until doubled. Place in a 375 F. preheated oven and bake until golden brown (about 30 minutes). For additional crispness it helps to spray the rolls periodically with a fine mist of water. The rolls are finished when they sound hollow when tapped. Like many Germans I remove some of the inner dough after I cut them open since I much prefer the crusty exterior when making a sandwich.