Grandma’s Zwieback Rolls

Total Time Prep: 30 min. + rising Bake: 30 min.
Yield 2 dozen
Test Kitchen Approved
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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts

1 roll: 173 calories, 6g fat (4g saturated fat), 16mg cholesterol, 350mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 4g protein.

When Mother baked zwieback rolls 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. —Martha Buhler, Dalles, Oregon
Recipe Creator

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