When Mother baked zweiback rolls—which means "twice baked"—she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.
Grandma’s Zwieback Rolls
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon sugar
- 1/2 cup warm water (110° to 115°)
- 6 to 6-1/2 cups all-purpose flour, divided
- 1 tablespoon salt
- 3/4 cup butter, melted and cooled
- 2 cups scalded milk, cooled
Directions
- In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, butter, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough.
- Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour.
- Punch dough down and divide into 4 pieces. Divide 3 of the pieces into 8 pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
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