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Grandma's Zwieback Rolls

 Grandma's Zwieback Rolls
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.
24 ServingsPrep: 30 min. + rising Bake: 30 min.


  • 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. Yield: 24 rolls.
If Cooking for Two: Freeze baked rolls in heavy-duty freezer bags or freezer containers. Thaw when ready to eat.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with shortening and skim milk) equals 2 starch,

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Grandma's Zwieback Rolls (continued)

Nutritional Facts: 1 fat; also, 186 calories, 299 mg sodium, 0 mg cholesterol, 27 gm carbohydrate, 4 gm protein, 6 gm fat.