- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-3/4 cups milk, scalded
- 1/2 cup shortening
- 1/4 cup sugar
- 2 teaspoons salt
- 5 to 6 cups all-purpose flour
- Dissolve yeast in warm water; set aside. In a large bowl, combine milk and shortening; stir to melt shortening. When cool, add sugar and salt. Stir in yeast mixture and 3 cups flour; 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. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into fourths. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide the fourth piece of dough into 24 small balls. Make an indentation in the top of each larger ball; press one small ball atop of each larger ball. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 dozen.
Originally published as Zwieback Rolls in Reminisce January/February 1993, p47
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