Grandma's Zwieback Rolls Recipe

5 3 5
Grandma's Zwieback Rolls Recipe
Grandma's Zwieback Rolls Recipe photo by Taste of Home
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Grandma's Zwieback Rolls Recipe

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5 3 5
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

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, cooked

Directions

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

Nutritional Facts

1 each: 168 calories, 6g fat (0 saturated fat), 0 cholesterol, 299mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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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gmamac13 User ID: 8127215 44477
Reviewed Nov. 26, 2014

"They turned out perfect??"

MY REVIEW
alagatella User ID: 7210943 15466
Reviewed Apr. 16, 2013

"Just like my great grandma made and passed down through the family."

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FancyCdn User ID: 2387418 41289
Reviewed Oct. 22, 2009

"I grew up on these, I still use this recipe even for single buns."

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