Brötchen - Charlene Fletcher

(Having been born in Germany and lived there twice, Charlene longs for some of the food she remembers.  One such item is this hard roll.  She insists its better than the Chicago Hard Rolls I grew up on!)

1 lb bread flour                                   

1 tsp salt
1 pkg rapid rise yeast                         
1½ cups lukewarm milk
½ oz butter                                           
5 tbsp milk, mixed with ½ tsp sugar

Mix the flour and salt.  Dissolve the yeast in ½ cup milk and stir in some of the flour/salt mixture to make a fluid batter.  Cover and allow the yeast to proof for about 20 minutes.  Melt the butter in the remaining milk and add to the batter.  Add the rest of the flour.  Knead the dough until it comes away easily from the side of the bowl.  Flour the bowl and let the dough rise for about 1½ hours.  Form the dough into 12 rolls and set them on a greased sheet.  Let rise 10 minutes.  With the back of a knife, make a long indentation in every roll.  Brush with water and bake in preheated 400º oven for about  20-25 minutes.  After removing from the oven brush with sweetened milk immediately.