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.
- 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, cooked
- Dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, 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 about 6-8 minutes. Dough should 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 four pieces. Divide three of the pieces into eight 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. Bake at 375° for 30 minutes or until golden.
- If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags or freezer containers. Thaw when ready to eat. Yield: 24 rolls.
Originally published as Zwieback Rolls in Reminisce September/October 1991, p35
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Reviewed Nov. 26, 2014
"They turned out perfect??"
Reviewed Apr. 16, 2013
"Just like my great grandma made and passed down through the family."
Reviewed Oct. 22, 2009
"I grew up on these, I still use this recipe even for single buns."