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Sheboygan Hard Rolls

Our eyes were opened when we first tried buttered, hard rolls with our bratwursts.  Delicious. 

Sheboygan Hard Rolls

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4 1/2 cups bread flour
1 package yeast (3 grams of instant/rapid rise yeast)
1 Tablespoon sugar
1 teaspoon salt
1 1/2 cups warm water
1 teaspoon malt extract (can substitute molasses)
1 egg
1 egg white
1 Tablespoon shortening



  • Place flour into the bowl of an electric mixer fitted with a dough hook.
  • Add the yeast, sugar, and salt. Mix until well blended.
  • Pour in the warm water and malt extract (or molasses if using).  Mix for 1 minute until a smooth batter forms.
  • Add the egg, egg white, and shortening and knead until the it forms a smooth dough.
  • This may require you to add a little more flour or water depending on the consistency.  You want the dough to just stick to the bottom of the bowl as it is kneaded.  Not the sides.
  • Place in a greased bowl and allow to double in size
  • Punch the dough down and allow to double again
  • Place the dough on a floured table and roll into a cylinder about 12” long
  • Cut into 12 pieces and shape into a roll or hot dog bun shape
  • Place on baking sheet
  • Cover loosely with greased plastic wrap and allow to double
  • While buns are rising heat oven to 450 degrees
  • Five minutes before baking place a pan with one cup of hot water on the bottom rack
  • Bake until the rolls are crispy and brown.  20-30 minutes